Landmark Hospitality Group

Tittle: Sous Chef

Zip Code: 77380

Responsibilities:

Assist the Executive Chef with daily kitchen operations.

Supervise and coach line cooks and prep cooks.

Ensure consistency in food quality, presentation, and recipe execution.

Maintain food safety and sanitation standards in compliance with health department regulations.

Monitor food costs, waste, and inventory levels.

Assist with ordering, receiving, and proper storage of products.

Help develop and train kitchen staff on recipes, procedures, and company standards.

Ensure all opening and closing kitchen procedures are completed.

Maintain a clean, organized, and efficient kitchen environment.

Step into leadership responsibilities in the Executive Chef's absence.

Job Requirements:

Minimum of 2 years of kitchen leadership experience as a Sous Chef or Kitchen Manager.

Strong knowledge of food safety, sanitation, and HACCP principles.

Excellent leadership, communication, and organizational skills.

Ability to thrive in a fast paced, high-volume restaurant.

Flexible schedule, including nights, weekends, and holidays.

ServSafe Manager Certification preferred.

Please send your resume to cilcareers@ciaml.com   to be matched.