Sous Chef

Evolution Hospitality, the lifestyle vertical of Aimbridge Hospitality, is a leader in creating distinct lifestyle experiences by managing a curated portfolio of independent, luxury, boutique, lifestyle, and soft brand hotels, as well as vibrant restaurants, bars, and lounges throughout North America. With a strong emphasis on culture and results, Evolution Hospitality fosters an environment where honesty, humility, intellect, and personal and professional growth are equally valued. This commitment to excellence and the holistic development of its team members positions Evolution Hospitality as a world-class operation known for delivering exceptional guest experiences and operational performance.

One of the esteemed properties under Evolution Hospitality is the historic Bourbon Orleans Hotel in New Orleans. Once a high-society ballroom and later a convent, the Bourbon Orleans is steeped in rich history and adorned with Belle Epoque-style elegance, polished marble, and intricate gilded details. This hotel offers a sophisticated and serene atmosphere amidst the lively backdrop of Bourbon Street, providing guests with a uniquely warm Louisiana welcome. The Bourbon Orleans Hotel represents an exceptional destination for guests seeking a blend of cultural heritage and modern luxury, making it a prestigious location for hospitality professionals to thrive.

The role of Sous Chef at the Bourbon Orleans Hotel is a dynamic and integral position responsible for the culinary excellence of the banquet kitchen. This position is overtime eligible and involves managing and inspiring the kitchen team to consistently create exceptional dishes that delight guests and elevate event experiences. The Sous Chef acts as the creative force behind the kitchen, executing both classic recipes and innovative menus tailored for special events, ensuring each dish is impeccably prepared and beautifully presented.

In addition to culinary expertise, the Sous Chef maintains rigorous standards of kitchen cleanliness, safety, and organization, fostering a safe and efficient working environment. They are also tasked with managing kitchen budgets, inventory, and food costs while striving to optimize the use of ingredients and minimize waste. Leadership is a key component of this role, as the Sous Chef coaches, trains, and motivates the kitchen staff, playing a pivotal role in recruitment and professional development.

This position requires a combination of creativity, strategic thinking, and strong operational skills to deliver banquet menu creations that impress guests and support the hotel’s reputation for culinary distinction. The Sous Chef embodies the core values of Evolution Hospitality, including a positive, team-oriented spirit and dedication to guest satisfaction, making this a career-defining opportunity for culinary professionals passionate about leading with excellence in a vibrant, historic setting.