Sous Chef

QED Hospitality is a restaurant operations management group, focused on running Food & Beverage operations in boutique hotels and exclusive sites nationally.

We bring our operational acumen to the table, developing and managing restaurants tailored to the hotel, the region and the demands of the market. These are not cookie cutter concepts, but true restaurants born of the region and based on our history.

As a Sous Chef, you will oversees all kitchen management, support the Executive Chef and restaurant staff and ensures the standards are met. In addition, you will train, mentor, and lead all line staff to meet service and safety standards. A high level of attention to detail and food safety knowledge are essential in this fast-paced environment.

Key Responsibilities:

• Overseeing the food budgeting and optimizing food costs
• Maintaining recipe standards
• Managing kitchen pantry and stock levels
• Developing relationships with purveyors, and ordering supplies as needed in the restaurant.
• Prepares and produces menu items to recipe standards in a quick and efficient manner
• Mastery in garde manger, broiler, saucier and large quantity cooking according to recipe specifications
• Controls food production in all work areas including proper cooking methods, proper cooking times and temperature
• Familiar with all phases of food preparation techniques
• Responsible for all areas of the kitchen including creative menu development, successful shift management, hiring, training, developing, and retaining culinary talent, and maintaining a safe and sanitary work environment for all employees
• Adheres to kitchen maintenance and sanitation programs, manages kitchen and staff education
• Maintain current and accurate information regarding menu (i.e. preparation techniques, seasonings, ingredients and plate presentation).

Qualifications :

• High school diploma or GED required; formal culinary training a plus.
• Minimum of 2 years’ professional kitchen experience, including prep cook or line cook experience.
• Proven leadership skills with the ability to recruit, train, mentor, and retain a high-performing culinary team.
• Strong understanding of all phases of food preparation, including recipe standards, cooking techniques, and plating/presentation.
• Expertise in large-quantity cooking and proficiency in garde manger, broiler, and saucier stations.
• Experience with food budgeting, cost control, inventory management, and working with purveyors.
• Deep knowledge of food safety, sanitation, and allergy/dietary protocols.
• Ability to maintain a clean, organized, and safe kitchen environment while ensuring operational efficiency.
• Strong organizational, problem-solving, and communication skills.
• Ability to work nights, weekends, holidays, and overtime as required.
• Professional appearance and commitment to upholding company standards.
• Passion for cooking, menu development, and continuous professional growth.
• Ability to work effectively as part of a team, fostering a respectful, collaborative, and growth-oriented culture.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Mobility and dexterity to move large, heavy objects up to 100 pounds. Manual dexterity to include using kitchen utensils and handling of food items. Ability to stand and walk for periods of at least 8 hours.

Must be able to tolerate industry standard chemicals used for cleaning and sanitizing. Able to work at a fast pace. Must be able to respond to visual and oral cues.
About Broussard's

Since 1920, Broussard's has been a cornerstone of New Orleans' French Quarter, delighting generations of locals and visitors with exceptional French-Creole cuisine, timeless elegance, and genuine Southern hospitality. From brunch in our lush courtyard to refined dinners in our historic dining rooms and handcrafted cocktails in the Empire Bar, every experience reflects over a century of culinary excellence. Broussard's is also one of New Orleans' premier private event destinations, hosting everything from intimate celebrations to grand events for hundreds of guests.