Sous Chef

Company Description Tana Restaurant is a New Orleans, LA dining destination focused on delivering high-quality cuisine and a welcoming guest experience. The team values fresh ingredients, careful preparation, and consistent execution in the kitchen. Tana emphasizes collaboration between culinary and front-of-house staff to provide memorable meals and attentive service. The restaurant offers an environment where kitchen professionals can refine their skills, contribute ideas, and grow in their careers. Role Description The Sous Chef is a full-time, on-site role based at Tana Restaurant in Old Metairie, LA. This position supports the Executive Chef in overseeing daily kitchen operations, including supervising staff, coordinating prep and service, and ensuring dishes are executed to standard. The Sous Chef participates in menu preparation, manages food quality and presentation, and helps maintain inventory, ordering, and cost control. Daily responsibilities include monitoring food safety and sanitation, training and mentoring team members, and working the line during service to ensure smooth, efficient execution. The role also involves collaborating with management to improve processes, respond to guest feedback, and support a positive, respectful kitchen culture. Qualifications Strong culinary skills, including cooking techniques, flavor development, and plating. Experience in kitchen leadership, staff supervision, and team training. Knowledge of food safety, sanitation standards, and regulatory compliance. Ability to manage inventory, support ordering, and assist with cost control. Effective time management, organization, and ability to work in a fast-paced environment. Clear, respectful communication skills and ability to collaborate with diverse team members. Prior experience as a Sous Chef or senior line cook in a restaurant setting is preferred. Flexibility to work evenings, weekends, and holidays as needed. Culinary education or equivalent professional experience is beneficial.