Sous Chef

Overview Lead the Kitchen. Elevate Your Craft. Grow Your Culinary Career. Fish Tales in Galveston is looking for a passionate, hands‑on Sous Chef ready to take the next step in their culinary career. If you thrive in a fast‑paced kitchen, take pride in delivering exceptional food, and are ready to grow as a culinary leader, this is your opportunity to sharpen your skills, inspire a team, and build your future in hospitality. 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 develop a talented culinary team. From mentoring cooks and supporting food safety to managing kitchen execution, controlling costs, and keeping operations running smoothly, you’ll gain valuable leadership experience while helping create memorable dining experiences for our guests. This is more than your next Sous Chef position—it’s an opportunity to strengthen your culinary expertise, build your leadership skills, mentor future culinary talent, and prepare for the next step in your career. Lead with purpose. Elevate every plate. Develop your team. Build your culinary future with Fish Tales. 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 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 monthlyinventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2years of Culinary Management experiencein a full‑service, high‑volume 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