Sous Chef at OnePack Hospitality

Baton Rouge, Louisiana, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Mar, 26

Salary

0.0

Posted On

23 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Supervisory Experience, High-Volume Cooking, Mentoring, Food Quality Standards, Time Management, Food Safety Regulations, Inventory Management, Budget Control, Food Preparation, Team Development, Cooking Techniques, Organization, Communication, Problem Solving, Physical Stamina

Industry

Hospitality

Description

Join OPHG, a leading local and independent hospitality group in New Orleans, known for owning, operating, and innovating diverse restaurant concepts. We foster a top-notch employee culture focused on your success. Our proven systems and accountable approach ensure tangible results. We're seeking passionate individuals to be a part of our team and contribute to our unique guest experiences and thriving business models. Your success is our success—we invite you to be a part of it. We are looking for a motivated Sous Chef to join our team! You will be assisting the Executive Chef in maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance. You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You excel at mentoring and developing young cooks and lead by example. You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handler’s certification. Responsibilities: Prepare and cook foods of all types, either on a regular basis or for special guests or functions Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members Educate and train all team members in compliance with federal, state, and local laws and safety regulations Monitor budget and control expenses with a focus on food, supplies, and labor costs Check the quality of raw and cooked food products to ensure that standards are met Perform all duties of kitchen managers and employees as necessary Achieve and maintain company and brand standards for quality and guest satisfaction Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste Qualifications: Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience ServeSafe or Food Handler’s certification, or willingness to obtain Must have advanced knowledge of food service regulations Must be organized, skilled with time management, and efficient in hot and cold line production Must be able to stand for 8+ hours per shift in an environment with extreme temperatures Skilled with the use of hand tools or machines needed for the position Able to lift, carry, or pull objects that may be heavy Complete our short application today!

Responsibilities

The Sous Chef will assist the Executive Chef in maintaining kitchen operations, including food preparation, quality control, and service. Responsibilities also include managing staffing requirements and ensuring compliance with safety regulations.