- Landry's Seafood - St. Louis, MO
- 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 vacation
- Monthly discretionary bonus potential
- Salary Range $60,000 - $70,000 / year
- 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 a high-volume 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
- At least 2 years of Culinary Management experience in a full-service, high-volume 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
- Graduate of an accredited culinary program is a plus
- 401(k)
- Health insurance
- Paid time off
- 2 years
-
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Operations - Sous Chef - Saint Louis, MO, United States - Landry's Seafood
Description
*HIRING IMMEDIATELY**Sous Chef*Responsibilities
*Qualifications
EOE
Job Type:
Full-time
Pay:
$60, $70,000.00 per year
Benefits:
Experience level:
Experience:
* culinary management: 2 years (Required)
Work Location:
In person