Sous Chef — Hotel Dining & Menu Innovation

The Barnett; United States; On-site; USD 60,000 - 90,000; Full time

Job summary

The Barnett in New Orleans seeks an experienced Sous Chef to assist in planning, preparing, and producing food for the restaurant, banquets, and related outlets. You will support the Area Executive Chef in menu development, recipes, and supervising the culinary team, while managing budgets and maintaining high standards.

Responsibilities include planning menus, supervising line cooks, ensuring sanitation and safety, and collaborating with catering for events to deliver exceptional quality for

Qualifications

• Minimum of five years’ experience in culinary field or equivalent.
• Knowledge of safety programs and regulations.
• Read, write, and speak English fluently.
• Ability to lead, train, motivate kitchen staff.
• Must have an unexpired Food Handlers Safety Certificate.

Responsibilities

• Plan menus for all hotel outlets.
• Supervise line cooks and kitchen staff.
• Ensure sanitation, cleanliness, and safety standards.
• Approve requisition of products and supplies.
• Assist with menu costing, pricing, and portions.
• Attend F&B staff and management meetings as needed.
• Coordinate with catering on special events.

Skills

Fluent English

Spanish helpful

Culinary leadership

Menu development

Communication

Job description

The Barnett in New Orleans seeks an experienced Sous Chef to assist in planning, preparing, and producing food for the restaurant, banquets, and related outlets. You will support the Area Executive Chef in menu development, recipes, and supervising the culinary team, while managing budgets and maintaining high standards.

Responsibilities include planning menus, supervising line cooks, ensuring sanitation and safety, and collaborating with catering for events to deliver exceptional quality for