Job Overview
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal Allowances
Job Description
Landry's Inc. is a leader in the hospitality industry, known for operating numerous upscale dining and entertainment concepts across the United States. With a strong commitment to excellence, innovation, and guest satisfaction, Landry's has built a reputation for delivering high-quality experiences through its diverse portfolio of restaurants, including the renowned Oceanaire Seafood Room. The Oceanaire Seafood Room is a distinguished fine dining seafood restaurant known for its fresh, expertly prepared seafood dishes, elegant atmosphere, and impeccable service, making it a top choice for guests seeking a premium dining experience in Minneapolis, MN.
The Sous Chef position at The Oceanaire Seafood Room in Minneapolis offers an exciting opportunity for culinary professionals passionate about fine dining and leadership. In this role, you will work closely with the Executive Chef to oversee daily kitchen operations, ensuring that the culinary team upholds the highest standards of food quality, presentation, and safety. Your leadership will be instrumental in maintaining smooth service flow and delivering exceptional dishes that exceed guest expectations.
As a Sous Chef, you will play a critical role in mentoring and supervising culinary staff, fostering a collaborative and productive kitchen environment. You will be responsible for assisting with menu development, inventory management, and ensuring compliance with hygiene and safety regulations. This position offers a rewarding career path with opportunities for professional growth and skill enhancement within a respected hospitality company that values culinary artistry and customer satisfaction. Ideal candidates should possess at least two years of culinary management experience in a fine dining setting, showcasing strong leadership, creativity, and a dedication to excellence.
The Sous Chef position at The Oceanaire Seafood Room in Minneapolis offers an exciting opportunity for culinary professionals passionate about fine dining and leadership. In this role, you will work closely with the Executive Chef to oversee daily kitchen operations, ensuring that the culinary team upholds the highest standards of food quality, presentation, and safety. Your leadership will be instrumental in maintaining smooth service flow and delivering exceptional dishes that exceed guest expectations.
As a Sous Chef, you will play a critical role in mentoring and supervising culinary staff, fostering a collaborative and productive kitchen environment. You will be responsible for assisting with menu development, inventory management, and ensuring compliance with hygiene and safety regulations. This position offers a rewarding career path with opportunities for professional growth and skill enhancement within a respected hospitality company that values culinary artistry and customer satisfaction. Ideal candidates should possess at least two years of culinary management experience in a fine dining setting, showcasing strong leadership, creativity, and a dedication to excellence.
Job Requirements
- At least two years of culinary management experience in a fine dining setting
- Culinary degree or equivalent professional training preferred
- Ability to work in a fast-paced, high-pressure environment
- Strong leadership and interpersonal skills
- Knowledge of food safety and sanitation standards
- Willingness to work flexible hours including nights and weekends
- Valid work authorization to work in Minneapolis, MN
Job Qualifications
- Minimum two years of culinary management experience in a fine dining environment
- Strong leadership and team management skills
- Knowledge of food safety and sanitation regulations
- Proficiency in menu planning and kitchen operations
- Ability to maintain high culinary standards under pressure
- Excellent communication and organizational skills
- Culinary degree or relevant certification preferred
Job Duties
- Support the Executive Chef in managing kitchen operations
- Supervise culinary staff to ensure efficient workflow and teamwork
- Uphold high culinary standards during service
- Assist in menu development and food preparation
- Monitor inventory and order supplies as needed
- Ensure compliance with food safety and hygiene standards
- Foster a positive and professional kitchen environment
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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