Position: Sous Chef OEM
About: Works closely with the Executive Chef to plan and direct food preparation in kitchens at a historic New Orleans hotel with a hushed haven of gilded details, Belle Epoque-style, and a warm welcome.
Requirements: Typically requires a Bachelor’s degree and 2 to 4 years of experience in a high volume full-service restaurant; Performs work under minimal supervision; Handles complex issues and problems and refers only the most complex issues to higher-level staff; Possesses comprehensive knowledge of subject matter; Provides leadership coaching and/or mentoring to a subordinate group; Must be proficient in Windows Operating Systems, company-approved spreadsheets, and word processing; Ability to work a flexible schedule; Must be able to convey information and ideas clearly; Must be able to evaluate and select among alternative courses of action quickly and accurately; Must work well in stressful high-pressure situations.
Benefits: Daily Pay, Medical, Dental, and Vision Coverage, Short-Term and Long-Term Disability Income, Term Life and AD&D Insurance, Paid Time Off, Employee Assistance Program, 401k Retirement Plan
