Sous Chef

Landry's, LLC.•Fort Lauderdale, FL

54d•Onsite

About The Position

Lead an exceptional team at Morton’s The Steakhouse Fort Lauderdale, a premier dining destination in the heart of South Florida. Ideally located near Fort Lauderdale’s renowned beaches, luxury hotels, vibrant nightlife, and thriving business district, our restaurant offers guests an elevated steakhouse experience defined by impeccable service, award-winning cuisine, and unforgettable hospitality.

Requirements

At least 2 years of Culinary Management experience in an upscale / fine dining establishment
Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
Strong communication, leadership, and conflict resolution skills
Stable and progressive work history; Strong work ethic

Nice To Haves

Graduate of an accredited culinary program is a plus

Responsibilities

Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
Achieve or exceed budgeted labor and other cost centers through proper planning and execution
Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Benefits

Extensive and well-rounded training program
Continued career development and growth opportunities
Generous employee discounts on dining, retail, amusements, and hotels
Multiple health benefit plans to suit your needs
Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
Paid time off
Monthly discretionary bonus potential

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