Sous Chef

Landry's, LLC.•New York, NY

15h

About The Position

Bond 45 is seeking a passionate, driven Sous Chef to bring creativity to the kitchen, inspire culinary talent, and help lead a team committed to excellence. The role offers the opportunity to expand culinary expertise, strengthen leadership and operational skills, develop emerging talent, and gain experience toward Executive Chef leadership. As part of Landry’s restaurant group, the Sous Chef can also grow a professional network, gain exposure to diverse culinary concepts, and pursue career opportunities across the organization.

Requirements

At least 2 years of culinary management experience in an upscale or fine dining establishment; 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.
Demonstrated 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, with a strong commitment to excellence.
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, 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, and workplace safety regulations, including 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.