Landry’s, LLC. Sous Chef (Upscale / Fine Dining): Job Overview, Location, and Employment Details

The job title is Sous Chef, and this role is focused on upscale and fine dining environments. The position involves assisting in managing the kitchen operations and leading the back of house staff.

This position is located in Indianapolis, Indiana, at the Landry’s, LLC. restaurant or hospitality venue.

Employees in this position receive extensive and well-rounded training programs, along with opportunities for career development and growth. They also benefit from generous employee discounts on dining, retail, amusements, and hotels, as well as multiple health benefit plans including dental, vision, voluntary life, short-term disability, flexible spending accounts, and a 401(k). Additionally, paid time off and monthly discretionary bonus potential are offered.

The Sous Chef is responsible for ensuring guest satisfaction by leading with a ‘Do Whatever It Takes Attitude’ and managing the back of house staff through a hands-on, lead-by-example approach. They assist the Executive Chef in managing staff, training, and development, and help achieve or exceed budgeted labor and cost targets. They also oversee inventory management, food and supply ordering, and maintain sanitation procedures in accordance with OSHA regulations.

Candidates need at least two years of culinary management experience in an upscale or fine dining establishment. They should have strong knowledge of back of house operations, including staff supervision, inventory control, food and labor cost management, and product quality. Good communication, leadership, and conflict resolution skills are also essential, and a graduate of an accredited culinary program is considered a plus.

Success in this role requires strong communication skills, leadership abilities, and conflict resolution skills. The candidate must also have a strong work ethic and a stable, progressive work history, demonstrating reliability and dedication to their craft.

Applicants should have at least two years of culinary management experience in an upscale or fine dining setting. A stable and progressive work history is preferred, indicating consistent employment and growth in the culinary field.

While formal culinary education is not strictly required, being a graduate of an accredited culinary program is considered a plus. This educational background can enhance a candidate’s qualifications for the role.

The salary range for this role is between USD $68,000 and USD $75,000 per year, depending on experience and qualifications.