Sous Chef

Overview

YOUR NEXT CHAPTER IN CULINARY LEADERSHIP STARTS AT GRAND CONCOURSE!

At Grand Concourse, exceptional dining is rooted in culinary passion, creativity, and a commitment to excellence. We’re looking for an ambitious Sous Chef ready to bring their talents to the table, inspire a high-performing kitchen team, and help create memorable dining experiences for every guest. This is more than an opportunity to lead a kitchen — it’s a chance to invest in your future. Expand your culinary expertise, strengthen your operational and financial management skills, develop emerging culinary talent, and gain the leadership experience to advance your career. As part of Landry’s family of restaurants, you’ll have the opportunity to grow your professional network, broaden your experience, and pursue future culinary leadership opportunities. If you’re ready to move beyond your current role, take on greater responsibility, and build a career with a company that offers opportunities to grow, Grand Concourse is ready for your leadership!

DON’T WAIT FOR YOUR NEXT OPPORTUNITY TO FIND YOU — TAKE THE FIRST STEP TODAY!

Apply now for the Sous Chef position at Grand Concourse and start building the culinary leadership career you envision.

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 sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset
• Operational Excellence: Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution.
• Financial Management: Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels
• Quality Management: Ensure consistent execution of food quality, presentation, and recipe standards.
• Safety & Compliance: Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements.
• Culture & Engagement: Foster a positive, collaborative, and high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement.
• Business Results: Drive operational success by analyzing performance metrics, identifying opportunities for improvement, implementing action plans, and delivering strong business results.
• Adaptability & Leadership Presence: Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence throughout the operation.

Qualifications

• Minimum of 2 years of culinary management experience in a fine dining / 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 maintaining product quality standards.
• Demonstrated ability to lead, motivate, and develop teams, with exceptional communication, coaching, and conflict-resolution skills.
• Excellent organizational and time management skills, with strong attention to detail and the ability to effectively 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, with a commitment to maintaining a safe and sanitary kitchen environment.
• Ability to thrive in a dynamic environment and adapt to changing business needs and operational demands.
• Proven track record of professional growth, stability, and a strong commitment to excellence.
• Genuine enthusiasm for hospitality and creating memorable experiences for both guests and team members.

EOE

Pay Range

USD $58,000.00 - USD $75,000.00 /Yr.