Sous Chef II - The National WWII Museum

Sodexo Live! (Salary)•New Orleans, LA

23h•Onsite

About The Position

The Sous Chef II supports kitchen operations by preparing high-quality food for banquets, retail, and daily service, while helping lead the culinary team to ensure consistency and excellence in a fast-paced food and beverage environment.

Requirements

2+ years of professional kitchen experience, with at least 1 year in a supervisory role.
Strong knowledge of food safety, kitchen operations, and production in high-volume environments.
Ability to lead and mentor staff with professionalism and accountability.
Flexible availability including evenings, weekends, and holidays.
Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment.
Hours may be extended or irregular to include nights, weekends and holidays.

Nice To Haves

Culinary degree or equivalent experience strongly preferred.

Responsibilities

Assist the Sous Chef I and Executive Chef with daily kitchen operations, banquets, and retail.
Supervise and train line cooks, prep staff, and utility workers.
Ensure all food is prepared to specifications, portion control, and presentation standards.
Maintain compliance with health, sanitation, and safety standards (HACCP, ServSafe, etc.).
Monitor food and labor costs to align with budgetary goals.
Oversee kitchen cleaning schedules, equipment maintenance, and inventory management.
Provide input on menu development, specials, and seasonal offerings.
Uphold and embody The National WWII Museum commitment to guest experience and service excellence.