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Senior Sous Chef
Saffron NOLA
4128 Magazine St, New Orleans, LA 70115, USA
Saffron NOLA hiring Senior Sous Chef in New Orleans, LA

Saffron NOLA hiring Senior Sous Chef in New Orleans, LA

Saffron NOLAMore Info

Full Time • Salary (Based on Experience) plus tips
Expired: Jun 16, 2024

Sorry, this job expired on Jun 16, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years

Job Details
SAFFRON NOLA, (JAMES BEARD NOMINATED BEST NEW RESTAURANT 2018 + BEST CHEF SOUTH 2024 FINALIST) is looking for a professional sous chef to join the team! The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.
This candidate MUST have a minimum of 2 years fine dining experience and MUST have a background in Indian cuisine. This individual will be a part of the senior leadership within Saffron and The Kingsway (coming late 2024). Join a progressive-focused team that actually cares while being in a happy work environment! We offer competitive pay with medical benefits, paid vacation and 401K retirement plan. 

Job Summary

Responsible for all kitchen functions preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.


Activities & Responsibilities

1.     Promote, work, and act in a manner consistent with the mission of Saffron nola  - A good culture and team of happy, engaged people create exceptional work experience again and again.

2.     Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

3.     Monitor sanitation practices to ensure that employees follow standards and regulations.

4.     Check the quality of raw or cooked food products to ensure that standards are met.

5.     Check and maintain proper food holding and refrigeration temperature control points.

6.     Estimate amounts and costs of required supplies, such as food and ingredients.

7.     Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

8.     Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

9.     Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.

10.  Supervise or coordinate activities of cooks or workers engaged in food preparation.

11.  Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

12.  Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

13.  Inspect supplies, equipment, or work areas to ensure conformance to established standards.

14.  Order or requisition food, equipment, or other supplies needed to ensure efficient operation.

15.  Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.

16.  Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

17.  Determine production schedules and staff requirements necessary to ensure timely delivery of services.

18.  Check the quantity and quality of received products.

19.  Determine how food should be presented and create decorative food displays.

20.  Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants.

21.  Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

22.  Engage in disciplining kitchen personnel as appropriate.

23.  Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.

24.  Provide orientation of company and department rules, policies and procedures to new kitchen employees.

25.  Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.

26.  Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.

27.  Demonstrate new cooking techniques or equipment to staff.

28.  Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

29.  Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

30.  Attend all scheduled employee meetings and offers suggestions for improvement.

31.  Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

32.   Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

33.   Demand excellence out of every fellow employees.


Compensation Details

Compensation: Salary (Based on Experience) plus tips

Benefits & Perks: Health Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts, Wellness Program

Required Skills

Kitchen Management

Fine Dining Experience

Knife Skills

Background in Indian Cuisine

Food Preparation

Team Leadership

Quality Control

Sanitation Practices

Cost Control

Training and Supervision of Kitchen Staff

Menu Planning and Pricing

Supply Management

Product Ordering and Receiving

Food Presentation

Discipline and Corrective Action for Kitchen Personnel

Continuous Training of Kitchen Employees

Recipe and Menu Development

Equipment Maintenance

Paperwork Organization

Employee Scheduling

Guest Service

Team Collaboration

Indian Cooking

Indian Cuisine

Read more

View Job Description

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(504) 323-2626

Saffron Nola, is the culmination of the Vilkhu family’s lifetime of passion for culture and food. Their James Beard nomination for Best New Restaurant in 2018 was hard earned after gracing the New Orleans community with a catering business for 26-years and a pop up restaurant for 6-years. In its second year, Saffron Nola continues to garner accolades and charm guests with food and hospitality.

The vision was born from husband and wife team, Arvinder Vilkhu and Pardeep Vilkhu whose journey immigrating from India to New Orleans inspired the joy of marrying their heritage with New Orleans tradition and ingredients. Saffron’s menu is Indian at its core with influence spanning the globe from Chef Arvinder's experiences. Following in his father’s footsteps, Ashwin Vilkhu, Head Chef & GM, uses the same tradition and nuanced flavors to create Saffron’s culinary-focused cocktail menu. Similar spices and ingredients can be seen across the food and beverage menus, creating a cohesive guest experience and offering elevated riffs on classic cocktails. The wine menu is also created in harmony with the kitchen where pairings are thoughtfully selected to highlight spices and flavors found throughout the menu.

The Vilkhu’s mission is to communicate the evolution of Indian Cuisine by making it accessible to guests on a modern stage . Like their dining table at home, the menu is designed for sharing and incorporates things they love from both India and New Orleans. While immigrating to the US, the Vilkhu family was exposed to the bounties of Louisiana, and more importantly, how food underscores the rich culture and community that makes New Orleans so special. Their immediate love and respect for their new home can be seen in Saffron’s use of fresh local ingredients like gulf fish, gulf shrimp, oysters, gumbo, charcuterie, and more; all while using Indian techniques and spices to spotlight the bounties of their local farm partners.

The Vilkhu’s personal touch and care for the guest experience is immediately evident upon welcome. Every detail of the design and conceptualizing of the space is purposeful to create a unique dining experience. However, the most important aspect of the experience is the superior service and hospitality that makes you feel like you are part of the Vilkhu and Saffron family.