Please Note: All positions require going to Galatoire's website: www.galatoires.com/careers to complete an application and assessment.
A Sous Chef reports directly to the Executive Chef. The Sous Chef responsibilities include, but are not limited to:
- Supervising all hourly kitchen employees including porters/dishwashers
- Directing the food preparation process and preparing prep lists
- Assisting the Executive Chef in managing all aspects of a la carte, and banquet service
- Supervising all kitchen stations productivity and cleanliness
- Supervising, motivating and working closely with BOH employees
- Being responsible for health and safety standards
- Being responsible for the highest food hygiene practices
- Assisting with determining food inventory needs, stocking and ordering
- Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
Qualifications needed:
- Minimum 2 years FINE DINING experience
- Previous experience managing hourly employees
- Good oral communication
- Team management skills
- High level of attention to detail
- Positive and approachable demeanor
- Ability to maintain professionalism in a high paced environment
