Sous Chef

Overview Lead the Kitchen. Elevate Your Craft. Grow Your Culinary Career. Willie G’s Seafood & Steaks is looking for a passionate Sous Chef ready to take the next step in their culinary career. If you’re an experienced culinary professional who thrives in a fast-paced environment, takes pride in exceptional food, and is ready to grow as a leader, this is an opportunity to sharpen your skills and make an impact in a celebrated hospitality environment. As Sous Chef, you’ll work closely with the Executive Chef to lead daily kitchen operations, maintain high standards for food quality and consistency, and help develop a talented culinary team. From coaching and mentoring cooks to supporting food safety, cost control, and operational execution, you’ll play an important role in creating an exceptional dining experience for every guest. This is more than your next Sous Chef position—it’s an opportunity to expand your culinary expertise, strengthen your leadership skills, mentor future culinary talent, and prepare for the next chapter of your career. Bring your passion. Lead with purpose. Elevate every plate. Build your culinary future with Willie G’s Seafood & Steaks. 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 Ensuresexcellence 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 an upscale / fine dining 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 monthlyinventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolutionskills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #J-18808-Ljbffr Landry's