Assistant Sous Chef

About the Role

This management position focuses on successfully accomplishing daily objectives in the kitchen, leading staff, and personally assisting in all areas, including food production, purchasing, and kitchen sanitation. The role contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

Responsibilities

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Maintains food handling and sanitation standards.
• Ensures all employees have proper supplies, equipment, and uniforms.
• Performs all duties of Culinary and related kitchen area employees during high-demand times.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Coordinates with Restaurant and Banquet departments to ensure timely service and meal preparation.
• Communicates areas in need of attention to staff and follows up to ensure resolution.
• Supports and assists with new menus, concepts, and promotions for Restaurant outlets and Banquets.
• Assists in determining food presentation and creates decorative food displays.
• Prepares and cooks foods of all types, either regularly or for special guests/functions.
• Checks the quality of raw and cooked food products to ensure standards are met.
• Ensures and maintains employee productivity levels.
• Coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on specifications.
• Handles employee questions and concerns.
• Identifies developmental needs and provides coaching or mentoring.
• Conducts performance appraisals, provides feedback, and communicates performance expectations.
• Participates in employee recognition programs and monitors progress towards meeting expectations.
• Conducts training when appropriate.
• Follows specific goals and plans to prioritize, organize, and accomplish work.
• Monitors staffing levels to meet guest service, operational needs, and financial objectives.
• Places orders for supplies and manages food and supply inventories according to budget.
• Participates in department meetings and communicates departmental goals.
• Provides exceptional customer service, manages day-to-day operations, and ensures quality standards.
• Improves service by understanding guest needs, providing guidance, and coaching employees.
• Handles guest problems and complaints, seeking assistance when necessary.
• Empowers employees to provide excellent customer service within guidelines.
• Provides information to supervisors, co-workers, and subordinates via various communication methods.
• Analyzes information, evaluates results, and chooses the best solutions to solve problems.
• Complies with loss prevention policies and procedures.
• Reports equipment malfunctions and attends pertinent meetings.
• Encourages mutual trust, respect, and cooperation among team members.

Qualifications

• High school diploma or GED; 5 years of experience in culinary, food and beverage, or related professional area.
• OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years of experience in culinary, food and beverage, or related professional area.

Skills

• Interpersonal and communication skills to lead, influence, and encourage others.
• Ability to advocate for sound financial/business decision-making.
• Demonstrates honesty, integrity, and leads by example.
• Problem-solving and analytical skills.
• Customer service and guest relations skills.

Additional Information

Flexible shift preferred. Relocation assistance available. Pay range: $26.62-$32.69 per hour. Bonus eligible. Full-time position located in New Orleans, Louisiana.