Sous Chef

Morton's The Steakhouse

  • Sacramento, California
  • 3 days ago
  • $75,000–$85,000 Per Year
  • Full-time
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Skills

  • Budgetingunmatched
  • Communication Skillsunmatched
  • Compensation and Benefitsunmatched
  • Conflict Resolutionunmatched
  • Cook Dishesunmatched
  • Detail Orientedunmatched
  • Health Planunmatched
  • Inventory Levelsunmatched
  • Inventory Managementunmatched
  • Leadershipunmatched
  • OSHAunmatched
  • Operations Managementunmatched
  • People Managementunmatched
  • Product Costingunmatched
  • Regulationsunmatched
  • Retailunmatched
  • Sanitationunmatched
  • Seafood Departmentunmatched
  • Team Playerunmatched
  • Training Programunmatched
  • United States Department of Agriculture (USDA)unmatched

Description

Overview:

 

Morton's the Steakhouse

Sacramento, CA

 

Sous Chef

 

 

Join the leadership team at Morton's The Steakhouse in Sacramento as a Sous Chef. Known for exceptional hospitality, USDA Prime-aged steaks, fresh seafood, and an award-winning wine program, Morton's delivers a premier fine dining experience in the heart of downtown Sacramento. This is an exciting opportunity for a culinary leader who is passionate about quality, teamwork, and creating memorable guest experiences in one of the city's most iconic dining destinations.

 

 

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 sick leave
  • Paid time off
  • Monthly discretionary bonus potential
Responsibilities:
  • Ensures excellence 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 monthly inventories, 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 detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
  • Strong communication, leadership, and conflict resolution skills
  • Stable and progressive work history; Strong work ethic
  • Graduate of an accredited culinary program is a plus


EOE

 

#LI-AW1

Pay Range: USD $75,000.00 - USD $85,000.00 /Yr.

Numbers & Facts

LocationSacramento, California
Job TypeFull-time
Salary$75,000–$85,000 Per Year

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