Landry's

Operates restaurants, hotels, gaming and entertainment

Executive Chef

Culinary & Kitchen ProductionPosted on Nov 9

Full-timeFort Lauderdale, FL, USAIn-person

About the Job

Requirements

At least 5 years of culinary management experience, including at least 2 years as an Executive Chef in an upscale or fine-dining establishment.
Strong knowledge of back-of-house operations, including staff supervision, inventory controls, food and labor cost management, and product quality.
Strong communication, leadership, and conflict-resolution skills.
Stable and progressive work history and a strong work ethic.

Responsibilities

Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset.
Support management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution.
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, and workplace safety regulations, including OSHA requirements.
Foster a positive, collaborative, and high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement.
Drive operational success by analyzing performance metrics, identifying opportunities for improvement, implementing action plans, and delivering strong business results.
Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence throughout the operation.

Overview

Join Morton’s The Steakhouse Fort Lauderdale as an Executive Chef and lead the culinary team at one of South Florida’s premier fine dining destinations. Located in the heart of downtown Fort Lauderdale, just steps from vibrant Las Olas Boulevard, this iconic steakhouse is known for USDA Prime-aged beef, exceptional seafood, an award-worthy wine program, and uncompromising service. This is an outstanding opportunity for a talented culinary leader to drive excellence, develop high-performing teams, and elevate the guest experience in a renowned, high-volume restaurant committed to quality and hospitality.

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

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

At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef 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

EOE

#LI-AW1

About the Company

Landry's

Operates restaurants, hotels, gaming and entertainment

Landry's manages a global portfolio of more than 600 dining, hotel, gaming, and entertainment venues. Its brands include well-known restaurants such as Bubba Gump Shrimp Co., Landry’s Seafood House, Morton’s, Mastro’s, and Vic & Anthony’s, plus signature concepts and luxury hotels. It operates the Golden Nugget casinos and attractions like Kemah Boardwalk and The Post Oak Hotel, integrating dining, entertainment, and resort experiences. Its goal is to grow and manage a large, multi-brand hospitality group by delivering consistent guest experiences and expanding its portfolio across geographies.

Company size: 10,001+
Company stage: Not listed
Total funding: Not listed
Headquarters: Houston, TX
Founded: 1980

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