Banquet Sous Chef — Lead Kitchen Ops & Training

asmglobal; New Orleans (LA); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

Paid vacation

401k plan

Job summary

asmglobal in New Orleans at Caesars Superdome is seeking a hands-on Sous Chef to support culinary operations for large events. You will oversee production, operation, and sanitation with the Executive Sous Chef, ensuring quality and cost control.

Responsibilities include ordering, receiving, inventory, staff training, health code compliance, and maintaining a 90+ Health Department score. Serve-Safe certification and banquet-focused experience are essential.

Qualifications

• Advanced communication skills in a dynamic, banquet setting.
• Strong customer service orientation and team collaboration.
• Ability to manage budgets and meet cost goals.
• Excellent organizational and planning abilities.
• Capable of handling multiple tasks simultaneously.
• Proficiency with Excel for inventory and cost tracking.
• Must adhere to local Health Department codes.
• Creative food presentation with quality standards.

Responsibilities

• Support all culinary operations under the Executive Sous Chef.
• Oversee production, operation, and sanitation during events.
• Order, receive, and prepare food items according to BEOs.
• Maintain food costs and budget goals.
• Train kitchen and stewarding staff on Serve-Safe and health codes.
• Ensure Health Department score is 90 or higher.
• Maintain inventory controls and conduct monthly counts.

Skills

Oral & written communication

Customer service

Budget awareness

Organizational skills

Multitasking

Excel

Health codes compliance

Creativity in food presentation

Education

Serve-Safe certification

Banquet experience

Tools

Excel

Job description

asmglobal in New Orleans at Caesars Superdome is seeking a hands-on Sous Chef to support culinary operations for large events. You will oversee production, operation, and sanitation with the Executive Sous Chef, ensuring quality and cost control.

Responsibilities include ordering, receiving, inventory, staff training, health code compliance, and maintaining a 90+ Health Department score. Serve-Safe certification and banquet-focused experience are essential.