Sous Chef

Landry's, LLC.•Pittsburgh, PA

About The Position

Grand Concourse is seeking an ambitious Sous Chef to help lead its upscale/fine dining kitchen team and create memorable dining experiences. The role offers opportunities to expand culinary expertise, strengthen operational and financial management skills, develop culinary talent, and gain leadership experience. As part of Landry’s family of restaurants, the Sous Chef may also broaden their professional network and pursue future culinary leadership opportunities. The Sous Chef assists the Executive Chef with back-of-house staff management, training, and development; supports cost and inventory management; and maintains sanitation and organization in accordance with OSHA regulations. The stated pay range is USD $58,000 to $75,000 per year.

Requirements

At least 2 years of culinary management experience in an upscale/fine dining establishment.
Strong knowledge of and attention to detail in back-of-house operations, including staff supervision, inventory controls, food and labor costs, and product quality.
Strong communication, leadership, and conflict-resolution skills.
Stable and progressive work history and a strong work ethic.

Nice To Haves

Graduate of an accredited culinary program.

Responsibilities

Ensure guest satisfaction through a hands-on, lead-by-example management style and a “Do Whatever It Takes Attitude.”
Assist the Executive Chef in managing 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 with weekly and monthly inventories and ordering food and supplies.
Maintain sanitation procedures and organize the work area in accordance with OSHA regulations.