Senior Sous Chef

New Orleans, LA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

Company-paid disability

Life insurance

Employee assistance program

Supplemental benefits

401(k) with match

Employee Discounts

Paid vacation

Sick Time

Job Description

Our organization is a distinguished entity in the hospitality industry, known for its unwavering commitment to culinary excellence and impeccable service standards. We operate within a dynamic and fast-paced environment that demands the highest level of professionalism, innovation, and teamwork. As a leader in banquet and fine dining services, our establishment prides itself on delivering memorable dining experiences through meticulously crafted menus and exceptional kitchen management. We are currently seeking a Senior Sous Chef to join our esteemed culinary team. This is a vital leadership role within our kitchen brigade where the Senior Sous Chef will work closely with the Executive Sous Chef to oversee and enhance daily kitchen operations. This position offers an opportunity to play a significant role in shaping the culinary direction of our establishment, ensuring food quality, consistency, and operational efficiency across all kitchen functions.

The Senior Sous Chef will be instrumental in supervising and mentoring the culinary team, inclusive of Sous Chefs, line cooks, and other kitchen personnel, fostering their professional development and ensuring adherence to the highest standards of food preparation and presentation. This role involves collaborating extensively on menu development, recipe standardization, and monitoring food costing to maintain profitability. The successful candidate will be knowledgeable in kitchen inventory management, food storage protocols, and labor scheduling, contributing to the optimization of resources and minimizing waste. Additional responsibilities include ensuring all food safety and sanitation standards are met in compliance with regulatory requirements.

In this leadership capacity, the Senior Sous Chef will also assume operational responsibilities in the absence of the Executive Sous Chef, steering the kitchen team through busy service periods and supporting catering and banquet functions to ensure flawless execution. The role requires close coordination with the front-of-house team to maintain seamless communication and service flow between kitchen and dining areas. With a focus on continuous improvement, the Senior Sous Chef will engage in tastings, staff training sessions, and the introduction of new menu items, enhancing the overall culinary experience. This position demands a proactive approach to kitchen administration, including participation in staff recruitment, performance evaluations, and disciplinary actions when necessary. The Senior Sous Chef must demonstrate strength in leadership, organization, and problem-solving to thrive in this demanding yet rewarding role.

Job Requirements

Must have 3-4 years experience as Sous Chef in a Banquet environment
Food Safety Certification (ServSafe or equivalent)
Strong experience in kitchen operations including inventory control labor management and food costing
Ability to train and mentor kitchen staff
Excellent communication skills
Ability to enforce kitchen sanitation and safety standards
Minimum 3-4 years of progressive kitchen leadership experience

Job Qualifications

Minimum 3-4 years of progressive kitchen leadership experience including at least 2 years as a Sous Chef in a high-volume or fine dining establishment
Strong experience in kitchen operations including inventory control labor management and food costing
Background in banquet operations large-scale food production and a la carte dining preferred
Familiarity with industry trends sustainability practices and modern culinary techniques
Ability to train and mentor kitchen staff fostering a culture of excellence and teamwork
Strong organizational and time-management skills with the ability to handle multiple tasks in a fast-paced environment
Proficiency in recipe costing inventory management and labor scheduling
Strong problem-solving skills and ability to adapt to changing situations
Excellent communication skills to effectively interact with kitchen and front-of-house teams
Ability to enforce and maintain kitchen sanitation and safety standards

Job Duties

Assist in overseeing daily kitchen operations ensuring smooth execution of all meal services
Lead and mentor Sous Chefs line cooks and other kitchen staff providing guidance and professional development
Collaborate with the Executive Sous Chef on menu development recipe standardization and food presentation
Ensure adherence to food quality consistency and cost control measures
Supervise kitchen staff to maintain high standards of food preparation hygiene and safety
Monitor kitchen inventory food storage and stock rotation to minimize waste and optimize efficiency
Assist in scheduling and managing labor costs to meet budgetary goals
Actively participate in tastings training and implementation of new menu items
Maintain compliance with all health and safety regulations ensuring food safety certification requirements are met
Take charge of the kitchen in the absence of the Executive Sous Chef handling operational decisions
Support catering and banquet functions ensuring execution meets service standards
Collaborate with the FOH team to ensure seamless communication and service between kitchen and dining areas
Assist in evaluating and hiring new kitchen staff providing performance feedback and conducting disciplinary actions as needed
Other duties as assigned