Sous Chef

Court To Table | Kitchen & Bar; Baton Rouge (LA); Sur place; USD 52 000 - 65 000; Plein temps

Avantages offerts par ce poste

Competitive salary

Health, dental, and vision insurance

401K matching plan

Opportunities for career advancement

Dynamic work environment

Résumé du poste

A vibrant new culinary destination in Baton Rouge is seeking a passionate Sous Chef to join their energetic team. You'll collaborate closely with the Executive Chef to ensure quality food preparation, manage kitchen operations, and contribute to an exciting menu. The ideal candidate has at least 2 years of experience, strong leadership skills, and a passion for culinary excellence.

Qualifications

• 2+ years of experience as a Sous Chef or similar role.
• Strong leadership and organizational capabilities.
• Ability to work flexible hours including nights and weekends.
• Strong leadership, organizational, and communication skills.
• In-depth knowledge of kitchen operations, food safety, and culinary techniques.
• Ability to work flexible hours, including nights, weekends, and holidays.
• Passion for excellence and a commitment to high standards.

Responsabilités

• Work side-by-side with the Executive Chef and Lead Sous Chef.
• Develop a seasonal and crowd-pleasing menu.
• Manage back-of-house operations during service.
• Ensure food consistency, portion control, and daily quality standards.
• Assist with ordering, inventory, and food cost targets.
• Maintain cleanliness, safety, and health standards at all times.
• Set a collaborative, high-energy kitchen culture.

Connaissances

Leadership skills

Organizational skills

Culinary techniques

Communication skills

Bilingual (English/Spanish)

Formation

Culinary degree or equivalent training

Description du poste

Overview

Be Part of Baton Rouge’s Most Exciting New Concept: Court To Table | Kitchen & Bar — a first-of-its-kind destination pairing a vibrant restaurant with a state-of-the-art pickleball facility. Think: fresh, chef-driven food, craft cocktails, and an energetic atmosphere where social dining and active living meet.

We’re looking for a Sous Chef who’s passionate about food, thrives in fast-paced environments, and wants to help contribute to a culinary program that’s both approachable and unforgettable. As third‑in‑command in the kitchen, the Sous Chef supports the Lead Sous Chef and Executive Chef in all aspects of kitchen operations, including menu planning, inventory management, team leadership, and food preparation.

Responsibilities

• Work side-by-side with the Executive Chef and Lead Sous Chef to operate the kitchen
• Assist in developing a menu that’s seasonal, crowd-pleasing, and athlete-friendly
• Lead back-of-house operations during service — managing line cooks, prep, and plating
• Ensure food consistency, portion control, and quality standards are met daily
• Help manage ordering, inventory, and food cost targets
• Maintain cleanliness, safety, and health standards at all times
• Set the tone for a collaborative, high-energy kitchen culture

Qualifications

• 2+ years of experience as a Sous Chef or in a similar role
• Culinary degree or equivalent professional training preferred
• Bi-lingual English/Spanish a plus
• Strong leadership, organizational, and communication skills
• In-depth knowledge of kitchen operations, food safety, and culinary techniques
• Ability to work flexible hours, including nights, weekends, and holidays
• Passion for excellence and a commitment to high standards

Benefits

• Competitive salary
• Health, dental, and vision insurance
• 401K matching plan
• Opportunities for career advancement and professional development
• Dynamic and supportive work environment

Details

• Seniority level: Associate
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Food and Beverage Services