Boutique Hotel Sous Chef: Creative Menus & Leadership

Maison Metier; New Orleans (LA); On-site; USD 60,000 - 85,000; Full time

Job summary

Maison Métier is seeking a Sous Chef to support food planning, preparation, and production for the restaurant and related outlets in New Orleans. You will help lead the culinary team, develop menus, and monitor quality and costs while upholding the highest standards of sanitation and service.

The role requires leadership in a fast-paced, design-forward environment with a focus on exceptional guest experience and teamwork.

Qualifications

• Minimum of six years' culinary experience or an equivalent combination of education and experience.
• Read, write, and speak English fluently; Spanish skills a plus.
• Must have an unexpired Food Handlers Safety Certificate.

Responsibilities

• Assist F&B leadership in planning menus and supervising cooks.
• Coordinate the work of kitchen staff to ensure economical and technically correct food preparation within budgeted labor goals.
• Ensure sanitation, cleanliness, and safety are maintained across all kitchen areas.
• Provide training and professional development opportunities for kitchen staff.
• Attend Food & Beverage staff and management meetings as needed.
• Consult with catering about food production for special events.

Skills

Culinary experience

English fluency

Job description

Maison Métier is seeking a Sous Chef to support food planning, preparation, and production for the restaurant and related outlets in New Orleans. You will help lead the culinary team, develop menus, and monitor quality and costs while upholding the highest standards of sanitation and service.

The role requires leadership in a fast-paced, design-forward environment with a focus on exceptional guest experience and teamwork.