_{12th November, 2025}

Location: New Orleans, LA 
Salary: $55k-70k (DOE) 
Benefits: Health Insurance, 401k, PTO 
 
Luxury Catering Company in New Orleans, LA is looking to add a Prep Sous Chef to their team! 
 
Qualifications: 

• Previous culinary management experience required with a catering background preferred 
• Have an individual culinary style that reflects local and southern food traditions 
• Have extensive product knowledge, particularly local and regional plus an interest in using/exploring new food products 

 
Responsibilities: 
 
           Kitchen Management

• • Assisting in overall kitchen management and organization.
  • Provide leadership and guidance to kitchen staff.
  • Recipe transcription
  • Understanding of food costing, ordering and inventory
    Food Prep & Cooking
  • Food preparation and cooking, ensuring high-quality standards.
  • Train and guide kitchen staff in various cooking techniques.
    Staff Training & Development
  • Train new kitchen staff on standards.
  • Provide ongoing training to improve skills.
    Adherence to Culinary Standards
  • Ensure that all dishes adhere to established culinary standards.
  • Maintain consistency in flavor, presentation, and portion sizes.
  • Maintain consistent food quality through frequent taste tests.
  • Correct and issues with food quality or presentation. Inventory Management
  • Minimize waste and control food costs.
  • Kitchen Safety & Sanitation
  • Enforce and maintain proper hygiene and sanitation standards.
  • Enforce compliance with health and safety regulations.
    Collaboration with Other Departments
  • Coordinate with other departments, such as sales, production, and warehouse, to ensure smooth operations.
  • Communicate effectively with wait staff to ensure smoothly run events.
  Event management
  • Oversee culinary aspect of events when tasked as kitchen manager, including quality control and culinary team management.
  • Collaborate on site with front of house and warehouse throughout the event, including set up and break down.
    Problem Solving:
  • Address and resolve issues that arise in the kitchen promptly to ensure an effective working environment.
  • Make quick decisions in a high-pressure environment. Communication:
  • Communicate effectively with the culinary team and other staff members.
  • Relay instructions from the Chef de Cuisine to kitchen staff and ensure compliance.
   

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