Executive Sous Chef
$135,200,000–$145,600,000 year
On-siteNew Orleans, Louisiana, United States
Job Summary
Manage kitchen staff and oversee daily production, preparation, and presentation of food for restaurant and room service while ensuring compliance with franchise standards. Monitor labor and food costs, prepare budget reports, and assist the Executive Chef in menu and production changes. Handle human resources duties including interviewing, hiring, scheduling, training, coaching, and conducting performance reviews. Schedule and manage kitchen sanitation and equipment maintenance to maintain a safe environment. This role supports the Renaissance Hotel's French Quarter location, blending modern luxury with New Orleans culture.
Required Qualifications
- High school education or equivalent
- one to two full years of employment in a related position with this company or other organization(s)
- advanced knowledge of the principles and practices within the food profession
- experiential knowledge required for management of people and/or complex problems and food and beverage management
- full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day
- ability to hear equipment timers and communicate with other staff
- ability to see that product is prepared appropriately
- moderate comprehension and literacy to read use records and all special requests
- excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget
- Must be able to lift 75 lbs
- Must be able to bend the knees
- Must be able to stand continuously during preparation, during service hours or during expediting, usually all day
- Must be able to work inside 100% of 8-hour shift
- Must be able to work in freezer temperatures of -10 degrees
- Must be able to work on the front line at temperatures over 100 degrees
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