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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $40,000.00 - $50,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
competitive salary
Health Insurance
Dental Insurance
Vision Insurance
401K matching plan
Opportunities for career advancement
Professional Development
Dynamic and supportive work environment
Job Description
Be part of Baton Rouge's most exciting new concept at Court to Table, a pioneering destination that seamlessly blends vibrant restaurant dining with a state-of-the-art pickleball facility in Baton Rouge, LA. This unique establishment offers a fresh, chef-driven menu alongside craft cocktails in an energetic atmosphere where social dining meets active living. At the heart of this innovative venue is a commitment to delivering an unforgettable experience that combines the pleasures of exceptional food with the vitality of an active lifestyle.
We are currently seeking a dedicated and passionate Sous Chef to join our culinary team on a full-tim... Show More
We are currently seeking a dedicated and passionate Sous Chef to join our culinary team on a full-tim... Show More
Job Requirements
- 2+ years of experience as a Sous Chef or in a similar role
- Culinary degree or equivalent professional training preferred
- Bilingual English/Spanish a plus
- Strong leadership skills
- Ability to work flexible hours including nights, weekends, and holidays
- Knowledge of food safety and kitchen operations
- Passion for excellence
Job Qualifications
- 2+ years of experience as a Sous Chef or in a similar role
- Culinary degree or equivalent professional training preferred
- Bilingual English/Spanish a plus
- Strong leadership, organizational, and communication skills
- In-depth knowledge of kitchen operations, food safety, and culinary techniques
- Ability to work flexible hours, including nights, weekends, and holidays
- Passion for excellence and a commitment to high standards
Job Duties
- Work side-by-side with the Executive Chef and Lead Sous Chef to operate the kitchen
- Assist in developing a menu that’s seasonal, crowd-pleasing, and athlete-friendly
- Lead back-of-house operations during service - managing line cooks, prep, and plating
- Ensure food consistency, portion control, and quality standards are met daily
- Help manage ordering, inventory, and food cost targets
- Maintain cleanliness, safety, and health standards at all times
- Set the tone for a collaborative, high-energy kitchen culture
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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