Sous Chef

Position: Sous Chef

About Saba:

Saba, meaning "Grandfather" in Hebrew, is the flagship restaurant of Pomegranate Hospitality, located in the vibrant Uptown neighborhood of New Orleans. Saba is more than just a dining experience; it is a journey through the rich culinary landscape of Israel, guided by the heritage and personal stories of Chef Alon Shaya. At Saba, we draw inspiration from the diverse influences of the Middle East, Europe, and North Africa, offering our guests a unique taste of this ever-evolving cuisine. From the moment our guests step in, they are immersed in the warmth of our wood-fired pita bread, baked just steps from their table, and the bold flavors of dishes that celebrate the rich culinary traditions of Bulgaria, Yemen, Syria, Morocco, Turkey, Palestine, and Greece.

At Saba, we are committed to sourcing the freshest seafood, meats, and produce from local farms around New Orleans, LA. These ingredients are transformed into family-style platters that are both comforting and innovative, served in a setting that reflects our deep respect for the cultural intersections that have shaped our menu.

Our Mission & Core Values:

At Saba,   our core values guide the way we work, lead, and serve each day. We believe in shared prosperity, recognizing that when our guests, teams, and business succeed together, we build a stronger and more sustainable future. We approach challenges as resilient problem solvers, meeting the demands of hospitality with adaptability, creativity, and teamwork. Accountability drives our growth through ownership, consistency, feedback, and continuous improvement. Above all, we believe in the power of good deeds, showing up each day with kindness, professionalism, and genuine care for one another, our guests, and our community. Together, these values are the foundation of our culture and our commitment to hospitality with purpose.

Overview:
The Sous Chef plays a critical role in managing the daily operations of the restaurant kitchen, providing professional leadership and direction to kitchen personnel. This position is responsible for ensuring that all recipes, food preparations, and dishes meet the restaurant's commitment to quality. 

Responsibilities:

• Develop and maintain professional relationships with all employees through a positive and collaborative work effort.
• Delegate tasks to employees, providing guidance and support to improve their skills and performance.
• Manage kitchen operations on a shift-to-shift basis, ensuring smooth transitions and continuity in service.
• Manage kitchen operations on a shift-to-shift basis, ensuring smooth transitions and continuity in service.
• Expedite orders during service, ensuring timely and efficient delivery of dishes.
• Ensure all kitchen staff adhere to health and safety regulations, maintaining a safe and sanitary work environment.
• Oversee daily kitchen production activities including food preparation, and cooking ensuring efficiency and consistency.
• Organize direct kitchen workflows during production to ensure efficient production operations.
• Recipe and Formula adherence, ensure all production recipes are prepared according to the recipe and presentation standards.
• Quality assurance maintains high-quality food preparation, taste, texture, and appearance
• Inventory oversite, monitor and manage inventory levels and pars.
• Place orders with suppliers.
• Train and develop production kitchen staff focusing on culinary skills, food safety, and teamwork.
• Maintain cleanliness and sanitation standards ensure proper use of equipment making sure the equipment is properly maintained and in good working order .

Experience/Skills:

• Proven experience as a Sous Chef or in a similar role in a high-volume kitchen.
• Strong leadership and management skills.
• Excellent culinary skills and knowledge of various cooking techniques.
• Familiarity with food safety and sanitation regulations.
• Ability to work well under pressure in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Attention to detail and a passion for creating high-quality dishes.
• Culinary degree or equivalent experience is preferred.
• Proficiency in using MarginEdge/R365 or similar inventory management systems.
• Able to stand for a 12-14 hour shift