Sous Chef

L' Auberge Casino Hotel Baton Rouge • Baton Rouge, LA

6h

About The Position

The Sous Chef is responsible for culinary standards and operational guidelines within a specific outlet and shift, including kitchen areas, food preparation activities, and facilities. The role administers food preparation to ensure the kitchen is clean, well stocked, and operating effectively. It recommends changes to standard menus and uses menu planning to improve food costs, volume, quality, attractiveness, and preparation efficiency.

The Sous Chef may perform any culinary task assigned in the kitchen, including broiler, sauté, Asian, and prep work. The position coordinates workflow during the shift to meet business demands and support customer satisfaction, solicits feedback from guests, and responds professionally to concerns. It also supports sanitation, safety, waste-separation, staffing, training, and compliance standards.

Requirements

• Two years of progressively more challenging experience in a large-volume, high-quality food establishment.
• Knowledge of menu planning, soups, sauces, meat, poultry, and seafood items.
• Knowledge of food and labor costs.
• Problem-solving and critical-thinking skills.
• Excellent customer-service and employee-relations skills.
• Good oral and written communication skills; fluency and literacy in English.
• Ability to listen and respond to visual and aural cues.
• Ability to work collaboratively with other departments and leaders.
• Ability to meet deadlines and manage multiple priorities in a demanding work environment.
• Ability to comply with department, property, and company policies and procedures.
• Physical mobility, with or without reasonable accommodation, including the ability to push, pull, carry, and lift up to 25 lbs., and to reach, bend, twist, stoop, stack, crouch, kneel, and balance in varying work areas, including confined spaces.

Nice To Haves

• Bachelor’s degree (B.A./B.S.) from an accredited four-year college or university.

Responsibilities

• Maintain culinary standards and operational guidelines for a specific outlet and shift, including kitchen areas, food preparation activities, and facilities.
• Administer food preparation and ensure the kitchen is clean, well stocked, and problem-free.
• Recommend changes to standard menus and use menu planning to improve food costs, volume, quality, attractiveness, and preparation efficiency.
• Perform culinary tasks as assigned, including broiler, sauté, Asian, and prep work.
• Meet or exceed State and Company sanitation requirements, including ServSafe standards.
• Support safety and accident-prevention programs, including proper knife handling and lifting.
• Monitor and implement garbage separation and disposal according to standards.
• Coordinate shift workflow to meet business demands and ensure customer satisfaction.
• Solicit guest feedback on food quality and respond appropriately and professionally to concerns.
• Help manage labor to minimize overtime and ensure appropriate staffing for guest traffic flow.
• Support team development, completion of required training, and knowledge of applicable policies and procedures.
• Comply with regulatory, governmental, safety, health department, department, property, and company requirements.
• Perform other related and compatible duties as assigned.

Benefits

• Wellness programs supporting financial, physical, and mental well-being.
• Day-one medical coverage, which may vary by position.
• 401(k) matching, which may vary by position.
• Annual performance bonus, which may vary by position.
• Paid time off earned according to local policy and increasing with length of employment.

What This Job Offers

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