Sous Chef

Common House • New Orleans, LA

11d • Onsite

About The Position

The Sous Chef plays a critical role in the daily operations of the kitchen at Common House New Orleans. This individual works closely with the Executive Chef and other members of the culinary team to ensure an exceptional dining experience for members and guests by delivering consistent, high-quality food aligned with the Common House brand. This role is both operational and managerial — responsible for hands-on cooking, team leadership, and administrative support functions including inventory, ordering, and staff training.

Requirements

• 3–5 years of experience in a professional kitchen, with at least 2 years in a leadership or sous chef role.
• Strong culinary skills and knowledge of contemporary kitchen techniques and trends.
• Demonstrated ability to lead and develop teams in a fast-paced, high-standard kitchen.
• Excellent communication, organization, and problem-solving skills.
• ServSafe or other food safety certification required (or ability to obtain within 30 days of hire).
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Ability to stand for extended periods of time.
• Able to lift and carry up to 50 lbs.
• Comfortable working in a hot, fast-paced kitchen environment.

Nice To Haves

• Experience with inventory control, ordering, and food cost management is preferred.

Responsibilities

• Ensure every dish reflects Common House culinary standards in quality, consistency, presentation, and flavor.
• Cook on the line or assist in prep during service hours as needed, lead by example with excellent station setup and execution.
• Monitor and ensure team compliance with standardized recipes, portioning, yield expectations, and waste reduction.
• Maintain the highest standards of cleanliness, sanitation, and food safety, ensuring all BOH areas meet local health department regulations.
• Manage kitchen operations during service when the Chef de Cuisine is not present, acting as the point of contact for the BOH team.
• Lead and support the BOH team, including line cooks, prep cooks, and dishwashers, ensuring professionalism, efficiency, and morale.
• Foster a collaborative, respectful, and educational kitchen culture by providing timely feedback and coaching.
• Participate in training and onboarding of new team members; uphold performance standards and assist with reviews and corrective actions when necessary.
• Serve as a mentor for junior staff, identifying opportunities for growth and skill development.
• Assist the Executive Chef with: Menu development and seasonal updates.
• Weekly inventory and daily ordering of ingredients and supplies.
• Monitoring food cost, labor cost, and other KPIs to support profitability.
• Scheduling of kitchen staff to ensure appropriate coverage and labor efficiency.
• Daily kitchen checklists and shift documentation.
• Maintain and troubleshoot kitchen equipment, reporting maintenance needs promptly.
• Help manage special event or private party food production and service execution.

Benefits

• Health insurance with employer contribution
• Dental/Vision insurance
• 401K
• Basic Life Insurance
• Paid time off
• Sick pay
• Extended emergency leave of absence coverage
• Free membership and 50% employee discounts
• Potential to grow with a rapidly expanding company with potential relocation options

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 11-50 employees