Sous Chef

hriproperties; United States; On-site; USD 65,000 - 90,000; Full time

Job summary

Maison Métier in New Orleans' Warehouse District is seeking a seasoned Sous Chef to assist in planning, preparing, and producing food for the restaurant and banquets. You will help lead the kitchen team and ensure high quality, efficient operations in a vibrant, design-forward environment.

The role requires at least six years in culinary work, fluency in English, strong safety knowledge, and the ability to manage costs while maintaining exceptional guest experiences.

Qualifications

• Minimum of six years' experience in culinary field.
• Read, write, and speak English fluently; Spanish skills a plus.
• Must have an unexpired Food Handlers Safety Certificate.

Responsibilities

• Assist F&B leadership in planning menus for all food outlets in the Hotel.
• Train, supervise, and evaluate the work of the cooks.
• Coordinate the work of F&B Director, Line Cooks, and Kitchen Assistants to ensure economical and correct food prep within budgeted labor goals.
• Approve requisition of products and other necessary food supplies.
• Ensure sanitation, cleanliness, and safety across all kitchen areas at all times.
• Provide training to increase staff knowledge on safety, sanitation, and accident prevention principles.
• Ensure recipes and techniques support high quality and cost control.

Skills

Culinary experience

Safety compliance

English fluency

Communication

Tools

Kitchen equipment operation

Job description

67 rooms

Amenities: unique on-site food and beverage operations, rooftop pool, fitness center, valet parking.

A boutique luxury hotel in New Orleans' Warehouse District, just steps from Magazine Street, Maison Métier is surrounded by galleries, boutiques, and top dining, and only minutes from the French Quarter and National WWII Museum. Blending old-world charm with modern elegance, the property offers an intimate, high-touch hospitality experience-ideal for professionals who thrive on personalized service in a nimble, design-forward environment.

Maison Métier offers a refined boutique hotel experience where timeless elegance meets the vibrant culture of New Orleans. Designed for discerning travelers, the hotel blends sophisticated interiors, curated art, and personalized service to create an intimate and elevated stay. A one Michelin Key property three years in a row, Maison Métier feels less like a hotel and more like a lavish, art-laden residence.

JOB SUMMARY

The Sous Chef is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets. Assists leadership in menu development, food specifications, recipes, and supervising cooks, production, developing and monitoring food and labor budgets for the department as well as maintains the highest professional food quality and sanitation standards. Supervises the culinary team.

JOB DUTIES

• Assists F&B leadership in planning menus for all food outlets in the Hotel
• Trains, supervises, and evaluates the work of the cooks.
• Coordinates the work of F&B Director, Line Cooks, and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals.
• Approves the requisition of products and other necessary food supplies
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
• Assists F&B leadership in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
• Assists F&B leadership standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
• Attends Food & Beverage staff and management meetings as needed
• Consults with catering department about food production aspects of any special events that are planned.
• Cooks or directly supervises the cooking of items that require skillful preparation
• Evaluates food products to assure that quality standards are attained
• Interacts with service director to assure that food production consistently exceeds the expectations of members and their guests
• Assists F&B leadership in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner
• Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Provides training and professional development opportunities for all kitchen staff
• Attends service lineups and ensures that other representatives from kitchen staff attend those lineups
• Motivates and develops staff including cross training and promotion of personnel
• Visits dining area to greet members
• Maintains professional standards and codes of conduct as set forth Associate Handbook.

MINIMUM REQUIREMENTS

• Minimum of six years' experience in culinary field or any similar combination of education and experience.
• Knowledge of safety programs and regulations.
• Read, write, and speak English fluently. Spanish skills a plus. Ability to communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
• Ability to perform advances kitchen math such as determining menu costing.
• Basic computer skills, including spreadsheets, word processing and email.
• Must have an unexpired Food Handlers Safety Certificate.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, report or schedule
• Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts.
• Able to work with little or no supervision. Operate kitchen equipment.
• Able to lead, train, motivate, and evaluate kitchen team for optimum performance.
• Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation