Boutique Hotel Sous Chef & Menu Leader

HRI Hospitality; New Orleans (LA); Presencial; USD 48.000 - 75.000; Jornada completa

Descripción de la vacante

Maison Métier in New Orleans’ Warehouse District is seeking a skilled Sous Chef to assist in food planning, preparation, and production for the restaurant, banquets, and other outlets. You will support leadership in menu development, recipes, and supervising cooks while managing food and labor budgets to deliver high-quality dishes and maintain top sanitation standards.

The role emphasizes hands-on leadership, developing creative menus, and maintaining exceptional quality for discerning guests

Formación

• Minimum of six years’ experience in culinary field or any similar combination of education and experience.
• Read, write, and speak English fluently. Spanish skills a plus.
• Must have an unexpired Food Handlers Safety Certificate.
• Ability to lead, train, motivate, and evaluate kitchen team for optimum performance.
• Ability to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding quality and value expectations.

Responsabilidades

• Assists F&B leadership in planning menus for all hotel food outlets.
• Trains, supervises, and evaluates the work of the cooks.
• Coordinates the work of F&B Director and kitchen staff to ensure economical, technically correct food prep within budgeted labor goals.
• Maintains sanitation, cleanliness, and safety standards throughout kitchen areas.
• Provides training to increase staff knowledge on safety and sanitation principles.
• Attends F&B leadership meetings and consults with catering on food production for events.

Conocimientos

Leadership

Menu planning

Food cost control

Staff training

Sanitation knowledge

Descripción del empleo

Maison Métier in New Orleans’ Warehouse District is seeking a skilled Sous Chef to assist in food planning, preparation, and production for the restaurant, banquets, and other outlets. You will support leadership in menu development, recipes, and supervising cooks while managing food and labor budgets to deliver high-quality dishes and maintain top sanitation standards.

The role emphasizes hands-on leadership, developing creative menus, and maintaining exceptional quality for discerning guests