Junior Sous Chef: Lead Breakfast & Lunch, Growth Path

Saint Vincent; New Orleans (LA); Hybrid; USD 26,000 - 37,000; Full time

Benefits offered by this job

Competitive Pay

Beverage Education Reimbursement

Paid Time Off

MML Property Discounts

Health Benefits

Medical, Dental, Vision, Disability, 1

Retirement Benefits

Advancement and Promotion Opportu n it

Community Service Opportunities

Job summary

McGuire Moorman Lambert Hospitality is hiring a Junior Sous Chef for the Hotel Saint Vincent in New Orleans. You will direct daily kitchen activities, support the Executive Chef and Chef de Cuisine, and uphold our standards of food quality and presentation.

This role requires 2–3 years of management experience in kitchens, strong culinary skills, leadership and communication. You will supervise breakfast and lunch service, coach morning teams, manage line checks and inventory, and collaborate

Qualifications

• Minimum 2-3 years of management experience in kitchens.
• Strong knowledge of culinary techniques and diverse cuisines.
• Proven leadership ability with experience motivating and developing teams.
• Strong organizational and communication skills.
• Attention to detail and commitment to quality.
• Ability to work evenings, weekends, and holidays as needed.

Responsibilities

• Direct daily kitchen activities including food preparation, quality, presentation, team output, sanitation, and operational organization.
• Lead San Lorenzo breakfast and lunch service shifts independently while maintaining MML and Hotel Saint Vincent culinary standards.
• Supervise and support the morning culinary and prep teams through daily coaching, delegation, and operational oversight.
• Execute daily operational duties including line checks, inventory management, and designated ordering responsibilities.
• Support recipe execution and new dish development while ensuring consistency and high-quality presentation.
• Maintain compliance with company and government standards related to safety, sanitation, and alcohol awareness.
• Primarily support San Lorenzo operations with secondary support provided to banquets and prep operations as needed.
• Participate in recurring food and beverage leadership meetings and collaborate closely with culinary leadership on operational and culinary decisions.
• Report directly to the Chef de Cuisine and partner closely with the Executive Chef on day-to-day operations.

Skills

Kitchen management

Culinary techniques

Leadership

Organizational skills

Job description

McGuire Moorman Lambert Hospitality is hiring a Junior Sous Chef for the Hotel Saint Vincent in New Orleans. You will direct daily kitchen activities, support the Executive Chef and Chef de Cuisine, and uphold our standards of food quality and presentation.

This role requires 2–3 years of management experience in kitchens, strong culinary skills, leadership and communication. You will supervise breakfast and lunch service, coach morning teams, manage line checks and inventory, and collaborate