Fillmore New Orleans - Sous Chef

Live Nation Entertainment•New Orleans, LA

4d•Onsite

About The Position

Live Nation Entertainment is seeking a passionate and motivated Sous Chef for Fillmore New Orleans. This role is crucial in ensuring the financial performance of the department, supervising kitchen staff, and contributing to sales building through excellent food offerings. The Sous Chef will work closely with the Executive Chef to maintain high standards of food quality, cost control, and operational efficiency in a fast-paced entertainment facility.

Requirements

Minimum 3 years kitchen management experience.
Experience in management.
Skilled in cooking, cost controls, management, and 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.
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.

Nice To Haves

College degree

Responsibilities

Meets or exceeds budgetary expectations for Food & Beverage Cost, Labor Cost, and Operating Accounts.
Controls, monitors, and maintains inventory 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.
Facilitates open communication with the Executive Chef and staff, as well as inter-departmental communications.
Performs timely staff evaluations, sets written development and performance goals, and monitors progress.
Assures complete and satisfactory ongoing staff training.
Ensures appropriate staffing levels and adheres to hiring, disciplinary, and termination standards.
Maintains an open door policy and conducts one-on-one meetings with staff.
Ensures adherence to safety guidelines and proper execution of corporate mandates, SOPs, and Specs.
Participates in weekly Kitchen Manager’s meetings.
Develops cost-effective specials and menu changes with the Executive Chef and Corporate Food and Beverage to achieve maximum sales.
Assists the Executive Chef with menu changes.
Ensures food is considered excellent value for money and increases guest frequency.
Ensures staff has necessary supplies to facilitate their jobs.
Ensures all staff are trained on equipment upon hiring.
Ensures all equipment is maintained in operable condition.
Maintains housekeeping standards in compliance with inspection guidelines and local health codes.