Catering & Banquet Sous Chef — Lead High-Volume Events

NOFJC; New Orleans (LA); Sur place; USD 55 000 - 75 000; Plein temps

Avantages offerts par ce poste

Bonus opportunities

Paid time off

Insurance (medical, dental, vision, 
l

401(k) retirement plan

Shift meals

Free parking

Employee referral program

Career development

Résumé du poste

Ralph Brennan Restaurant Group is seeking an experienced, hands-on Catering / Banquet Sous Chef to coordinate and execute culinary experiences for private events, banquets, and off-site catering throughout New Orleans.

Reporting to the Executive Chef, this role leads day-to-day event production, supervises culinary personnel, and collaborates with catering sales, event operations, and restaurant teams to ensure exceptional food, consistent execution, and gracious hospitality.

Qualifications

• 1–3 years of experience as a Sous Chef or in a comparable culinary leadership role.
• Culinary degree or equivalent professional training preferred.
• Demonstrated ability to coordinate high-volume food production and execute private events across varied guest counts, menus, venues, and service formats.
• Strong knowledge of professional kitchen operations, food preparation, production planning, and culinary presentation.
• Working knowledge of food costing, labor scheduling, purchasing, inventory management, portion control, and waste reduction.
• Proven ability to supervise and develop employees, delegate effectively, and maintain accountability for performance.
• Excellent organizational, communication, time-management, and problem-solving skills.
• Knowledge of food safety, sanitation, and applicable health regulations; current food safety certification or the ability to obtain certification as required.

Responsabilités

• Culinary Production: Assist with menu development and execute approved menus for plated dinners, buffets, receptions, themed events, and specialty functions, incorporating seasonal and locally sourced ingredients whenever appropriate.
• Event Execution: Coordinate culinary production from preparation through service, establishing prep lists, production schedules, recipes, and service standards to ensure consistent quality, proper portioning, presentation, and timely execution.
• Event Coordination: Collaborate with the Executive Chef, Catering Sales Manager, event operations, and restaurant culinary teams to review banquet event orders, guest counts, menu specifications, dietary needs, timelines, equipment, transportation, and venue requirements.
• Kitchen Leadership: Schedule and supervise assigned culinary personnel, including temporary and event staff. Delegate responsibilities, provide training and coaching, maintain performance standards, and foster a professional, collaborative work environment.
• Operational Management: Coordinate daily production priorities, inventory needs, equipment, and staffing within established budgets and procedures. Identify opportunities to improve kitchen organization, productivity, consistency, and efficiency.
• Cost Control: Monitor food usage, portioning, inventory, waste, and labor deployment. Maintain accurate production practices and communicate cost concerns and opportunities for improvement to the Executive Chef.

Connaissances

Leadership

High-volume production

Menu coordination

Organizational skills

Communication

Time-management

Problem-solving

Formation

Culinary degree or equivalent

Description du poste

Ralph Brennan Restaurant Group is seeking an experienced, hands-on Catering / Banquet Sous Chef to coordinate and execute culinary experiences for private events, banquets, and off-site catering throughout New Orleans.

Reporting to the Executive Chef, this role leads day-to-day event production, supervises culinary personnel, and collaborates with catering sales, event operations, and restaurant teams to ensure exceptional food, consistent execution, and gracious hospitality.