Sous Chef at Brutto Americano

The Barnett; New Orleans (LA); On-site; USD 55,000 - 75,000; Full time

Job summary

The Barnett is a restored Art Deco hotel located in the Warehouse District in New Orleans, offering luxury dining through Brutto Americano and multiple outlets. The Sous Chef will support the Area Executive Chef in menu development, food specifications, and supervising culinary staff for restaurant, banquet, and event functions.

Ideal candidates will have strong leadership, five years in culinary roles, fluency in English (Spanish helpful), and the ability to manage food costs while maintaining

Qualifications

• Minimum five years in culinary field or equivalent experience.
• Read, write, and speak English fluently; Spanish skills helpful.

Responsibilities

• Assist in planning menus for all hotel food outlets.
• Supervise cooks, line cooks, and kitchen assistants.
• Coordinate with catering and events for food production.
• Ensure sanitation, safety, and cleanliness across kitchen areas.

Skills

Culinary leadership

English fluency

Spanish helpful

Menu planning

Food cost control

Staff training & motivation

Kitchen math

Communication across departments

Tools

Excel

Job description

234 rooms | 16,000 sq. ft. meeting/event spaceAmenities: 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. We are seeking an experienced Sous Chef to join our team.JOB SUMMARYThe 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 the Area Executive Chef in menu development, food specifications, recipes, and supervising Sous chefs, production and pastry staff, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards. Supervises the culinary team in absence of the Executive Chef.JOB DUTIESAssists in planning menus for all food outlets in the HotelTrains, supervises, and evaluates the work of the cooks.Coordinates the work of 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 suppliesEnsures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all timesAssists in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principlesAssists with 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 pricesAttends Food & Beverage staff and management meetings as neededConsults with catering department about food production aspects of any special events that are planned in Executive chef's absenceCooks or directly supervises the cooking of items that require skillful preparationEvaluates food products to assure that quality standards are attainedInteracts with service director to assure that food production consistently exceeds the expectations of members and their guestsAssists in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal mannerMaintains a regular cleaning and maintenance schedule for all kitchen areas and equipmentProvides training and professional development opportunities for all kitchen staffAttends service lineups and ensures that other representatives from kitchen staff attend those lineupsMotivates and develops staff including cross training and promotion of personnelVisits dining area to greet membersMaintains professional standards and codes of conduct as set forth Associate Handbook.MINIMUM REQUIREMENTSMinimum of five 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 helpful. 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 scheduleExperience 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.