Sous Chef

Sous Chef Position

Maison Métier, a boutique luxury hotel in New Orleans' Warehouse District, is seeking a Sous Chef. This role involves assisting in food planning, preparation, and production for the restaurant, banquet functions, and other related outlets. The Sous Chef will assist leadership in menu development, food specifications, recipes, and supervising cooks, production, developing and monitoring food and labor budgets for the department as well as maintaining the highest professional food quality and sanitation standards. The Sous Chef will supervise the culinary team.

Job duties include:

• Assisting F&B leadership in planning menus for all food outlets in the Hotel
• Training, supervising, and evaluating the work of the cooks
• Coordinating the work of F&B Director, Line Cooks, and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals
• Approving the requisition of products and other necessary food supplies
• Ensuring that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
• Assisting F&B leadership in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
• Assisting F&B leadership in standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercising portion control for all items served and assisting in establishing menu selling prices
• Attending Food & Beverage staff and management meetings as needed
• Consulting with catering department about food production aspects of any special events that are planned
• Cooking or directly supervising the cooking of items that require skillful preparation
• Evaluating food products to assure that quality standards are attained
• Interacting with service director to assure that food production consistently exceeds the expectations of members and their guests
• Assisting F&B leadership in evaluating job performance of kitchen staff; correcting, rewarding, and disciplining staff in a fair and legal manner
• Maintaining a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Providing training and professional development opportunities for all kitchen staff
• Attending service lineups and ensuring that other representatives from kitchen staff attend those lineups
• Motivating and developing staff including cross training and promotion of personnel
• Visiting dining area to greet members
• Maintaining professional standards and codes of conduct as set forth in the Associate Handbook

Minimum requirements include:

• Minimum of six years' experience in culinary field or any similar combination of education and experience
• Knowledge of safety programs and regulations
• Read, write, and speak English fluently. Spanish skills a plus. Ability to communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism
• Ability to perform advanced kitchen math such as determining menu costing
• Basic computer skills, including spreadsheets, word processing and email
• Must have an unexpired Food Handlers Safety Certificate
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, report or schedule
• Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts
• Able to work with little or no supervision. Operate kitchen equipment
• Able to lead, train, motivate, and evaluate kitchen team for optimum performance
• Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.