Executive Sous Chef - Lead High-Volume Scratch Kitchen

Goodwin Recruiting; New Orleans (LA); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Comprehensive health insurance

Dental insurance

Vision insurance

401(k) with match at 1 yr

2 weeks paid time off

Paid parking

Career advancement opportunities

Job summary

Goodwin Recruiting seeks an Executive Sous Chef in New Orleans, LA, to lead a high-volume scratch kitchen within a renowned hospitality group. You will drive quality, mentor staff, and collaborate with the executive chef to ensure exceptional service.

The role offers advancement within a respected, growth-minded organization and a stable culture that values culinary excellence and operational efficiency.

Qualifications

• Minimum 2–3 years of experience in an executive sous chef or similar leadership role.
• Proven high-volume experience in a $6M+ annual sales restaurant.
• Strong, hands-on leadership style with the ability to train and coach kitchen staff.
• Deep understanding of quality control and scratch kitchen standards.

Responsibilities

• Train, mentor, and provide feedback to team members and sous chefs.
• Lead kitchen operations in the absence of the executive chef.
• Collaborate closely with the executive chef to maintain efficient, high-volume service.
• Ensure top-tier food quality and uphold elevated service standards at all times.
• Oversee food ordering, cost controls, and labor management.
• Maintain health guideline compliance and a clean, safe kitchen environment.
• Manage staff scheduling and support the growth of your team.

Skills

Executive leadership

High-volume operations

Staff training

Quality control

Job description

Goodwin Recruiting seeks an Executive Sous Chef in New Orleans, LA, to lead a high-volume scratch kitchen within a renowned hospitality group. You will drive quality, mentor staff, and collaborate with the executive chef to ensure exceptional service.

The role offers advancement within a respected, growth-minded organization and a stable culture that values culinary excellence and operational efficiency.