Sous Chef at AVO TACO

Metairie, Louisiana, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Sep, 26

Salary

70000.0

Posted On

30 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations, Food Costing, Inventory Management, Team Leadership, Menu Development, Staff Training, Health And Safety Compliance, Time Management, Culinary Arts, Plating, Performance Management, Budget Control

Industry

Hospitality

Description

Description Rooted Hospitality Group (RHG) is dedicated to creating a brighter world by enriching people’s lives through genuine hospitality, exceptional products and servant leadership. We are looking for like-minded, talented, integrity-driven individuals to join our journey and grow with us. As a Sous Chef, you will be instrumental in maintaining RHG’s high standards in food quality, team leadership, and kitchen operations. Your leadership will ensure every dish reflects our dedication to excellence. Support Operational Excellence: Oversee daily kitchen operations, ensuring seamless execution during service. Maintain the highest standards of food quality and consistency by adhering to recipes and techniques. Assist in inventory management, including ordering, receiving, and monitoring food costs. Partner with the Executive Chef to track and meet financial goals through labor and cost controls. Ensure compliance with all health and safety regulations, including ServSafe and health department standards. Team Leadership: Act as a mentor to the kitchen team, providing coaching and support to foster growth and skill development. Lead by example, demonstrating professionalism, positivity, and a commitment to excellence. Assist in onboarding and training new team members to ensure seamless integration into the kitchen’s culture. Manage team performance through constructive feedback, fair evaluations, and accountability. Culinary Excellence: Work collaboratively with the Executive Chef to create and refine menu items, incorporating feedback and innovation. Ensure proper execution of all dishes, from prep to plating, aligning with RHG’s presentation standards. Maintain a clean, organized, and efficient kitchen environment, enforcing proper procedures. Actively troubleshoot issues during service to maintain smooth operations and guest satisfaction. Cultural Leadership: Promote a positive and supportive kitchen culture that aligns with RHG’s values. Inspire a spirit of collaboration, creativity, and passion within the team. Encourage open communication and foster an environment where team members feel valued and empowered. Requirements What We’re Looking For: Minimum of 2 years in a Sous Chef or equivalent leadership role in a high-volume kitchen. Strong understanding of kitchen operations, food costing, and inventory management. Proven ability to lead and develop a team in a fast-paced environment. Exceptional organizational skills with attention to detail and time management. Passion for the culinary arts and a commitment to delivering outstanding guest experiences. Physical Requirements: Ability to lift 25 pounds. Capable of bending, stooping, standing, and walking for extended periods in a fast-paced kitchen. Benefits Include: Growth Opportunities Health Insurance, including Dental and Vision 401K matching program Life Insurance Flexible Spending Account Paid Time Off & Sick Time Discounted Meals Training & Development Employee Fitness Activities Rooted Hospitality Group is more than a workplace—it’s a place where your passion for food and hospitality can thrive. We’re committed to fostering growth, celebrating innovation, and providing a supportive environment for our team members to succeed. As a Sous Chef, you’ll have the opportunity to make a meaningful impact on the kitchen team, guests, and the overall dining experience. Join us and be part of a group that values creativity, collaboration, and excellence. Rooted Hospitality Group is an equal opportunity employer and does not discriminate on the basis of an applicant’s or employee’s race, color, religion, national origin, sex, gender identity/expression, sexual orientation, age, disability, veteran status, marital status, citizenship, ancestry, pregnancy, familial status, actual or perceived status as a victim of domestic violence, dating violence or stalking, or any other legally protected status entitled to protection under federal, state, or local anti-discrimination laws.

Responsibilities

Oversee daily kitchen operations to ensure high food quality, consistency, and adherence to safety regulations. Lead and mentor the kitchen team while collaborating with the Executive Chef on menu innovation and financial goals.