Executive Sous Chef (New Orleans)

The Executive Sous Chef will oversee the production, operation, and sanitation aspects of all culinary and stewarding operations throughout the Facility. The role involves managing day-to-day operations, implementing policies, managing staff, and preparing reports. The ideal candidate should have a degree or certification from an accredited culinary arts institute, 3-5 years of experience as an executive sous chef, and excellent managerial and communication skills.

Requirements

• Degree or certification from an accredited culinary arts institute
• At least three (3) to five (5) years of experience as an executive sous chef in a high-volume food industry
• Proven track record in improving kitchen efficiency, managing food quality, and labor costs
• Excellent managerial, financial analysis, team building, and communication skills/customer service
• Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment
• Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly
• Proficient in Microsoft Word, Excel, and PowerPoint

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Disability insurance
• Paid vacation
• 401k plan