Executive Sous Chef

Copper Vine; New Orleans (LA); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Health, Vision and Dental Insurance

Bonus program

Paid Time-Off 2 weeks

Parking

Job summary

Copper Vine in New Orleans is seeking an Executive Sous Chef to take ownership of the kitchen and lead it day to day. This full-time role requires translating the Chef de Cuisine’s direction into daily execution and overseeing shift operations.

The Executive Sous Chef will drive consistency in prep, station organization, and daily standards, while developing future leaders and serving as acting Chef de Cuisine when needed.

Qualifications

• Experience leading a high-volume kitchen.
• Ability to manage kitchen systems and preserve consistency.

Responsibilities

• Daily kitchen operations and shift execution.
• Consistency of prep systems, station organization, line checks, and daily standards.
• Development of Sous Chefs, Lead Lines, Prep Supervisor, and future managers.
• Acting leadership of the kitchen when the CDC is off.

Job description

Welcome to Copper Vine.

Housed in the storied building that was once home to Maylie's — one of New Orleans' oldest restaurants — Copper Vine is a food and wine-fueled contemporary American Restaurant & Inn in the heart of the Central Business District.

Since opening in 2018, Copper Vine has honored over a century of history while building something entirely its own. With a newly opened Inn, upstairs private dining & event spaces, a restored 132-year-old bar, and a curated food & beverage program spanning Brunch, Happy Hour, and dinner service, Copper Vine brings together every element of hospitality to its high-volume restaurant and luxurious Inn in the heart of downtown, New Orleans.

If you're passionate about hospitality, inspired by a thoughtful culinary program, and energized by the opportunity to continue to grow something special, we'd love to meet you.

We’re looking for an Executive Sous Chef to take ownership of the kitchen and lead it day to day.

Role Purpose

The Executive Sous Chef is the operational second-in-command of the kitchen. This role is responsible for translating the Chef de Cuisine’s direction into daily execution through strong systems, training, follow-through, and shift leadership. The Executive Sous Chef owns the day-to-day consistency of the operation and serves as acting Chef de Cuisine when needed.

Scheduling Expectations

This is a Full time position that requires the Executive Sous Chef to be able to work a 50+ hour work week. Must be flexible with working ours to cover different time periods and shifts.

Primary Ownership

• Daily kitchen operations and shift execution
• Consistency of prep systems, station organization, line checks, and daily standards
• Development of Sous Chefs, Lead Lines, Prep Supervisor, and future managers
• Acting leadership of the kitchen when the CDC is off

Executive Sous Chef Benefits:

• Salary based on experience
• Health, Vision and Dental Insurance
• One Huddle Continued Leadership Training
• ServSafe Certifications Sponsored
• Bonus program
• Wine Education
• Parking available
• Paid Time-Off 2 weeks
• Manager meal
• HR outlet available 24/7
• Diverse group of employees FOH and BOH
• Mindful and progressive owners
• Support from leadership

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