Sous Chef at Seaworthy

HRI Hospitality • New Orleans, LA

3d

About The Position

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! Housed in a historic 19th century Creole townhome built in 1832, Seaworthy draws inspiration from the Gulf Coast waters, the timeless traditions of Southern hospitality, and the vibrant spirit of New Orleans. Seaworthy showcases wild-caught, sustainably harvested oysters from American waters—including the Gulf Coast, East Coast, and West Coast—alongside locally sourced fish and game. Named the Best Oyster Happy Hour by Eater and recognized for the Best Raw Oysters in New Orleans by Where Y’at, Seaworthy has become the go-to destination for oyster lovers across the city. The acclaimed beverage program complements the seafood experience with a mix of classic and signature cocktails, as well as a curated selection of beer and wine. JOB SUMMARY The Sous Chef, under the guidance of the Executive Chef is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets. Assists in menu development, food specifications, recipes, and supervising cooks, production, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards. Supervises the culinary team.

Requirements

• Minimum of six years’ experience in culinary field or any similar combination of education and experience.
• Knowledge of safety programs and regulations.
• Read, write, and speak English fluently. Spanish skills a plus. Ability to communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
• Ability to perform advances kitchen math such as determining menu costing.
• Basic computer skills, including spreadsheets, word processing and email.
• Must have an unexpired Food Handlers Safety Certificate.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, report or schedule
• Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts.
• Able to work with little or no supervision. Operate kitchen equipment.
• Able to lead, train, motivate, and evaluate kitchen team for optimum performance.
• Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests.

Nice To Haves

• Spanish skills a plus.

Responsibilities

• Assists F&B Director in planning menus for all food outlets in the Hotel
• Trains, supervises, and evaluates the work of the cooks.
• Coordinates the work of F&B Director, Line Cooks, and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals.
• Approves the requisition of products and other necessary food supplies
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
• Assists F&B Director in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
• Assists F&B Director standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
• Attends Food & Beverage staff and management meetings as needed
• Consults with catering department about food production aspects of any special events that are planned.
• Cooks or directly supervises the cooking of items that require skillful preparation
• Evaluates food products to assure that quality standards are attained
• Interacts with service director to assure that food production consistently exceeds the expectations of members and their guests
• Assists F&B Director in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner
• Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Provides training and professional development opportunities for all kitchen staff
• Attends service lineups and ensures that other representatives from kitchen staff attend those lineups
• Motivates and develops staff including cross training and promotion of personnel
• Visits dining area to greet members
• Maintains professional standards and codes of conduct as set forth Associate Handbook.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed