Fillmore New Orleans - Sous Chef

Live Nation Entertainment•New Orleans, LA

5d•Onsite

About The Position

Live Nation Entertainment is seeking a passionate and motivated Sous Chef to join our team at Fillmore New Orleans. This role is crucial in supporting the kitchen management team to ensure the financial performance, operational efficiency, and overall success of the culinary department. The Sous Chef will play a key role in maintaining high standards of food quality, cost control, and team development within a dynamic and fast-paced entertainment environment.

Requirements

Minimum 3 years kitchen management experience and experience in management.
Skilled in cooking, cost controls, management, crew training and development.
Working knowledge of Kitchen and dishwashing procedures.
Knowledge of Food and Beverage costs, labor costs, and product cost.
Computer knowledge: Excel worksheets, databases, word processing, and Micros.
Ability to run all kitchen operations.
Knowledge of operations and procedures of a multi-faceted entertainment facility.
College degree.
Able to lift at least 150 lbs.
Able to stand for long periods of time (10 – 12 hours).
Able to tolerate extreme heat.
Able to work in a fast-paced environment.

Responsibilities

Meets or exceeds budgetary expectations for Food & Beverage Cost, Labor Cost, and Operating Accounts.
Ensures inventory is controlled, monitored, and maintained monthly.
Assists and supports kitchen management in their job functions.
Works with the Executive Chef to schedule shifts for kitchen staff and ensures no unapproved overtime.
Performs all opening and closing kitchen supervisory tasks.
Ensures a positive and creative team environment within the department and facilitates open communication with the Executive Chef and staff.
Facilitates proper inter-departmental communications and organization.
Performs timely staff evaluations, sets written development and performance goals, and monitors progress.
Assures complete and satisfactory ongoing staff training.
Ensures appropriate staffing levels, recruitment, and hiring of staff/supervisors, following all HOB guidelines for hiring, disciplinary, and termination standards.
Maintains an open door policy and conducts one-on-one meetings with staff.
Ensures decisions are information-based and followed up on efficiently.
Gathers, shares, and uses information appropriately.
Ensures adherence to safety guidelines and proper execution of all corporate mandates, SOP’s, and Specs.
Participates in weekly Kitchen Manager’s meetings.
Develops, with the Executive Chef and Corporate Food and Beverage, cost-effective specials and menu changes to achieve maximum sales.
Assists the Executive Chef with menu changes.
Ensures food is considered excellent value for money and increases guest frequency.
Ensures all staff have the necessary supplies to facilitate their jobs.
Ensures all staff are trained (and signed off) on equipment upon hiring.
Ensures all equipment is maintained in operable condition.
Ensures all housekeeping standards are maintained in compliance with inspection guidelines and Local Health Code.