Sous Chef

Sous ChefTake your culinary career to the next level with Morton's The Steakhouse Burbank. Located minutes from Universal Studios and Media City Center, this iconic steakhouse is looking for a motivated Sous Chef to support kitchen operations, develop talent, and uphold the high standards that have made Morton's a leader in fine dining. Join a team committed to excellence, growth, and unforgettable guest experiences.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" mindsetOperational 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 levelsQuality 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:Minimum of 2 years of culinary management experience in an upscale/fine dining establishment.Strong understanding of back-of-house operations, including staff supervision, inventory management, food and labor cost controls, and maintaining product quality standards.Demonstrated ability to lead, motivate, and develop teams, with exceptional communication, coaching, and conflict-resolution skills.Excellent organizational and time management skills, with strong attention to detail and the ability to effectively manage multiple priorities.Proven success managing food costs, labor expenses, inventory controls and other key operational metrics.Current knowledge of food safety, sanitation, and regulatory compliance standards, with a commitment to maintaining a safe and sanitary kitchen environment.Ability to thrive in a dynamic environment and adapt to changing business needs and operational demands.Proven track record of professional growth, stability, and a strong commitment to excellence.Genuine enthusiasm for hospitality and creating memorable experiences for both guests and team members.Pay Range USD $73,000.00 - USD $77,000.00 /Yr.