Lead Saucier: Sauce Mastery & Cafeteria Ops

Avion Hospitality; New Orleans (LA); On-site; USD 45,000 - 65,000; Full time

Job summary

Avion Hospitality in New Orleans is seeking a Sauce and Culinary Preparations Chef to lead sauce making, stocks, reductions, and other culinary preparations, ensuring quality and consistency. You will support culinary leadership and the employee cafeteria, manage bulk production, menu planning, supplies, and staff, with a focus on safety and efficiency.

This role requires experience as a saucier or similar, strong organizational and teamwork skills, and flexibility to work holidays and weekends.

Qualifications

• Proven experience as a saucier or in a similar culinary role.
• Excellent organizational and time-management skills.
• Demonstrated leadership abilities and the capacity to work effectively within a team.
• Attention to detail and a commitment to quality and consistency.

Responsibilities

• Prepare and execute a variety of sauces, stocks, reductions, soups, and other culinary preparations.
• Support leadership and team with daily production and service needs.
• Coordinate bulk food production for the Culinary Department with consistent quality.
• Oversee daily employee cafeteria operations: menu planning, supplies, production, and staff.
• Ensure all culinary activities adhere to safety, sanitation, and quality standards.
• Maintain a clean, organized, and efficient work environment.
• Collaborate with team members to meet service deadlines and uphold culinary standards.

Skills

Sauce making

Stock prep

Leadership

Time management

Food safety

Teamwork

Fast-paced environment

Flexible schedule

Education

Culinary degree or equivalent

Job description

Avion Hospitality in New Orleans is seeking a Sauce and Culinary Preparations Chef to lead sauce making, stocks, reductions, and other culinary preparations, ensuring quality and consistency. You will support culinary leadership and the employee cafeteria, manage bulk production, menu planning, supplies, and staff, with a focus on safety and efficiency.

This role requires experience as a saucier or similar, strong organizational and teamwork skills, and flexibility to work holidays and weekends.