Lead Kitchen Sous Chef — Elevate Every Plate

Ruffino's Restaurant; Baton Rouge (LA); In loco; USD 55.000 - 75.000; Tempo pieno

Descrizione del lavoro

Ruffino's Restaurant in Baton Rouge is seeking a skilled Sous Chef to lead our kitchen alongside the Executive Chef. You will ensure exceptional food quality, smooth service, and a positive work environment.

You will coach, train, and support kitchen staff, manage inventory and food costs, and help hire and develop new team members. The role requires strong leadership, culinary expertise, and a calm, focused approach during busy shifts.

Competenze

• Experience as a Sous Chef or kitchen leader in a busy restaurant.
• Strong cooking skills and knowledge of kitchen operations.
• Ability to lead, train, and motivate a team.
• Knowledge of food safety and sanitation standards.
• Experience with food ordering, inventory, and cost control.
• Strong communication and organization skills.
• Ability to stay calm and focused during busy shifts.
• A positive attitude and strong work ethic.
• Ability to work nights, weekends and holidays as needed.

Mansioni

• Lead the Kitchen Team by supporting the Executive Chef and guiding daily operations.
• Ensure great food and service by meeting taste, quality, and presentation standards; follow recipes and plating guidelines.
• Manage inventory and food costs including ordering, receiving, FIFO, and waste reduction.
• Keep the kitchen clean and safe by following sanitation rules and maintaining organized work areas.
• Support daily operations with pre-shift meetings, line checks, and smooth service through collaboration with managers.

Conoscenze

Cooking skills

Team leadership

Food safety

Inventory control

Communication

Organization

Availability

Shift management

Descrizione del lavoro

Ruffino's Restaurant in Baton Rouge is seeking a skilled Sous Chef to lead our kitchen alongside the Executive Chef. You will ensure exceptional food quality, smooth service, and a positive work environment.

You will coach, train, and support kitchen staff, manage inventory and food costs, and help hire and develop new team members. The role requires strong leadership, culinary expertise, and a calm, focused approach during busy shifts.