Sous Chef at Brutto Americano

HRI Hospitality•New Orleans, LA

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! Chef Brian Burns and restaurateur Reno De Ranieri, the duo behind the acclaimed Costera and Osteria Lupo in Uptown New Orleans, are debuting their latest culinary venture—Brutto Americano— at The Barnett. With a focus on Gulf seafood and fresh, hand-crafted pasta, Brutto Americano offers a contemporary take on Italian cuisine, perfectly attuned to the sophisticated tastes of the New Orleans dining scene. We are seeking thoughtful team-players to join our team. JOB SUMMARY The Sous Chef is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets. Assists the Area Executive Chef in menu development, food specifications, recipes, and supervising Sous chefs, production and pastry staff, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards. Supervises the culinary team in absence of the Executive Chef.

Requirements

Minimum of five 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 helpful. 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 helpful.

Responsibilities

Assists in planning menus for all food outlets in the Hotel
Trains, supervises, and evaluates the work of the cooks.
Coordinates the work of 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 in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
Assists with 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 in Executive chefs absence
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 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.