Senior Sous Chef

New Orleans, LA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

Disability insurance

Life insurance

Employee assistance program

Supplemental benefits

401(k) with match

Employee Discounts

Paid vacation

Paid sick time

Job Description

Our establishment is a dynamic and esteemed hospitality company known for delivering exceptional dining experiences in banquet and fine dining settings. We pride ourselves on culinary excellence, innovative menu offerings, and a commitment to quality service. Our team environment fosters professional growth, creativity, and teamwork, providing a rewarding work atmosphere for culinary professionals dedicated to advancing their careers within the hospitality industry. We emphasize sustainability practices and staying current with culinary trends to maintain our competitive edge in the market.

The Senior Sous Chef is a pivotal leadership role within our kitchen operations, serving as the right hand to the Executive Sous Chef. This position is integral to ensuring the smooth day-to-day functioning of kitchen activities, maintaining the highest standards of food quality, safety, and consistency. The Senior Sous Chef will not only oversee the culinary team but will also be responsible for mentoring sous chefs and line cooks, driving efficiency, and optimizing cost controls across food production and labor management. This role requires someone adept at balancing operational duties with team leadership, menu collaboration, and administrative responsibilities.

The Senior Sous Chef will supervise kitchen inventory and stock rotation processes to minimize waste and enhance efficiency. This key role ensures that all staff adhere strictly to food safety certifications and comply with health regulations, maintaining a clean and safe kitchen environment. The Senior Sous Chef actively supports catering and banquet functions, ensuring service standards are met and facilitating smooth communication with front-of-house teams, ultimately ensuring a seamless guest experience.

In addition to operational leadership, this role involves taking charge in the absence of the Executive Sous Chef, making critical decisions that impact kitchen workflows and guest satisfaction. The Senior Sous Chef participates in menu tastings, recipe standardization, and continuous staff training initiatives, fostering a culture of excellence and professional development.

Candidates for this position should bring 3-4 years of experience as a Sous Chef in banquet or high-volume fine dining environments, exhibiting strong kitchen management skills including labor cost control and inventory oversight. Passion for culinary innovation combined with proficiency in modern cooking techniques and sustainability practices will be highly valued. This role offers a competitive salary and the opportunity to work in a vibrant, professional kitchen team focused on culinary distinction and operational success.

Job Requirements

Must have 3-4 years experience as Sous Chef in a banquet environment
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
Must have Food Safety Certification (ServSafe or equivalent)

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