Sous Chef

The Barnett; United States; On-site; USD 55,000 - 75,000; Full time

Job summary

The Barnett in New Orleans is seeking a Sous Chef to assist in food planning, preparation, and production for restaurant, banquet functions, and related outlets. You will support leadership in menu development, recipes, and supervising cooks while monitoring food and labor budgets and maintaining top sanitation standards.

Responsibilities include coordinating with F&B leadership, ensuring economical and technically correct food preparation within budgeted goals, and providing training and

Qualifications

• Read, write, and speak English fluently.
• Spanish skills a plus.
• Ability to communicate effectively with other departments, guests, and vendors.
• Ability to perform advanced kitchen math for menu costing.
• Must have an unexpired Food Handlers Safety Certificate.

Responsibilities

• Assist F&B leadership in planning menus for all hotel outlets and banquet functions.
• Supervise cooks and kitchen staff to ensure quality and budget adherence.
• Maintain sanitation and safety standards throughout kitchen areas.
• Train, motivate, and evaluate kitchen staff for optimum performance.
• Lead meetings with F&B leadership and catering on event food production aspects.

Skills

English fluency

Leadership

Menu costing

Food safety

Kitchen math

Spanish a plus

Food Handlers Cert

Communication

Job description

234 rooms | 16,000 sq. ft. meeting/event space Amenities: contemporary rooms, rooftop pool, five signature dining venues, vibrant communal spaces. A restored Art Deco hotel just steps from the New Orleans French Quarter, The Barnett offers an authentic New Orleans experience with curated events, live music, and standout food and beverage. Its versatile meeting and event spaces, combined with proximity to the Caesars Superdome, create an engaging environment for hospitality professionals serving both business and leisure travelers. Brutto Americano is southern-inspired Italian dining with a New Orleans Flair located at The Barnett Hotel in the Warehouse District. With a focus on Gulf seafood and fresh, hand-crafted pasta, Brutto Americano offers a contemporary take on Italian cuisine, perfectly attuned to the sophisticated tastes of the New Orleans dining scene.

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, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.