Sous Chef

Sous Chef Opportunity At Morton's Grille Of The WoodlandsTake your culinary leadership career to the next level as a Sous Chef at Morton's Grille of The Woodlands. Located in the heart of one of Houston's premier dining and entertainment destinations, Morton's Grille offers a dynamic, high-volume environment where exceptional food, hospitality, and teamwork come together. Work alongside a talented leadership team, mentor and develop kitchen staff, and help deliver the elevated dining experience that has made Morton's a favorite among business professionals, locals, and discerning food lovers. This is an outstanding opportunity for a driven culinary professional seeking growth, stability, and advancement with a respected brand.Benefits:Extensive and well-rounded training programContinued career development and growth opportunitiesGenerous employee discounts on dining, retail, amusements, and hotelsMultiple health benefit plans to suit your needsDental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)Paid time offMonthly discretionary bonus potentialResponsibilities: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.