Sous Chef

Landry's, LLC.•East Hampton, NY

About The Position

The Palm Steakhouse is seeking a talented, driven Sous Chef to join its culinary leadership team and uphold the standards of its fine-dining brand. This role supports daily kitchen operations in an upscale, high-volume restaurant, with a focus on food quality and consistency, team development, and restaurant success. The Sous Chef is expected to be a hands-on leader who values precision and execution and helps create an environment where culinary professionals can grow. The position includes leading by example to deliver exceptional guest experiences, supporting operational and financial goals, maintaining food safety and sanitation standards, and responding effectively to changing business needs and guest concerns. The posted pay range is USD $70,000 to $88,000 per year.

Requirements

At least 2 years of culinary management experience in a fine-dining or upscale, full-service restaurant; equivalent combinations of professional experience and relevant academic achievements may be considered.
Strong understanding of back-of-house operations, including staff supervision, inventory management, food and labor cost controls, and product quality standards.
Ability to lead, motivate, and develop teams, with strong communication, coaching, and conflict-resolution skills.
Excellent organizational and time-management skills, attention to detail, and ability to manage multiple priorities.
Proven success managing food costs, labor expenses, inventory controls, and other key operational metrics.
Current knowledge of food safety, sanitation, and regulatory compliance standards, and commitment to maintaining a safe and sanitary kitchen.
Ability to thrive in a dynamic environment and adapt to changing business needs and operational demands.
Track record of professional growth and stability, and a strong commitment to excellence.
Genuine enthusiasm for hospitality and creating memorable experiences for guests and team members.

Responsibilities

Lead by example in delivering exceptional guest experiences and foster a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset.
Support management of labor and operating expenses through effective planning and execution to meet or exceed budget and profitability goals.
Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels.
Ensure consistent execution of food quality, presentation, and recipe standards.
Maintain compliance with food safety, sanitation, workplace safety, and OSHA requirements.
Foster a positive, collaborative, high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement.
Analyze performance metrics, identify opportunities for improvement, implement action plans, and deliver strong business results.
Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence.