Sous Chef - Craft Menus, Lead Kitchen & Banquets

The Barnett; New Orleans (LA); On-site; USD 70,000 - 100,000; Full time

Job summary

The Barnett in New Orleans is seeking a skilled Sous Chef to support food planning, preparation, and production across restaurant and banquet venues. You will lead the culinary team, develop menus, and ensure top quality and sanitation in a fast-paced hotel environment.

Responsibilities include supervising cooks, managing costs, and coordinating with F&B leadership for events, while training staff and maintaining high standards of service for business and leisure guests.

Qualifications

• Six years' experience in culinary field.
• English fluency; Spanish a plus.
• Food Handler safety certificate required.
• Able to communicate professionally with staff, guests and vendors.

Responsibilities

• Assist F&B leadership in planning menus for all hotel outlets.
• Supervise cooks, kitchen assistants and line cooks.
• Ensure sanitation, safety, and budget compliance.
• Develop recipes, monitor portions and food costs.
• Train and motivate kitchen staff; attend staff meetings.
• Coordinate with catering for special events and functions.

Skills

Culinary leadership

Job description

The Barnett in New Orleans is seeking a skilled Sous Chef to support food planning, preparation, and production across restaurant and banquet venues. You will lead the culinary team, develop menus, and ensure top quality and sanitation in a fast-paced hotel environment.

Responsibilities include supervising cooks, managing costs, and coordinating with F&B leadership for events, while training staff and maintaining high standards of service for business and leisure guests.