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Senior Sous Chef - High-Volume Kitchen Leadership & Growth

Landry's Seafood House

The Post Oak in Dallas seeks an experienced Culinary Manager to lead back-of-house operations in a high-volume dining venue. You will train staff, manage inventories, control food and labor costs, and ensure OSHA sanitation standards. This role emphasizes hands-on leadership, budget achievement, and ongoing development. A culinary program degree is a plus; a 70–80k annual salary is offered with benefits and a discretionary bonus potential. #J-18808-Ljbffr Landry's

Vacancy posted 5 days ago
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