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Sous Chef
Luke
333 St Charles Ave, New Orleans, LA, USA
Luke hiring Sous Chef in New Orleans, LA

Luke hiring Sous Chef in New Orleans, LA

LukeMore Info

Full Time • Salary ($50k - $60k)
Expired: Jul 12, 2024

Sorry, this job expired on Jul 12, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

At Luke, our Sous Chefs must have a passion for cooking and an active commitment to quality, safety, and sanitation practices. You have extensive product knowledge and knowledge / willingness to explore and use local ingredients with an individual culinary style that manifests in on-concept, innovative, scratch recipes


Luke is a Creole-inspired Brasserie located in the heart of New Orleans’ Central Business District on world-famous St. Charles Avenue, steps from the French Quarter neighborhood. A lively atmosphere surrounds the raw bar offering the freshest seafood and oysters procured daily from the Gulf of Mexico. Chef Erick Loos is at the helm of the kitchen featuring dishes that highlight local purveyors and farmers’ market ingredients. Behind the bar, a selection of bartender-created specialty cocktails are offered among a carefully-curated list of wines from throughout the world and locally crafted brews.

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Oversees all kitchen management, supporting the Executive Chef and restaurant staff ensuring the standards are met. Familiar with all phases of food preparation techniques. Oversees food budgeting and optimizes food costs, maintains recipe standards, manages kitchen pantry and stock levels, develops relationships with purveyors, and orders supplies as needed in the restaurant. Prepares menu items to recipe standards in quick and efficient manner. Shows skills in garde manger, broiler, saucier and large quantity cooking. Controls food production in all work areas including proper cooking methods, proper cooking times and temperature. Responsible for all areas of the kitchen including creative menu development, successful shift management, hiring, training, developing, and retaining culinary talent, and maintaining a safe and sanitary work environment for all employees. Adheres to kitchen maintenance and sanitation programs, manages kitchen and staff education. Maintain current and accurate information regarding menu (i.e. preparation techniques, seasonings, ingredients and plate presentation). 

QUALIFICATIONS
Must be at least 18 years of age.  High school diploma or GED is required.     Culinary education or equivalent experience required.  At least 2 to 3 years prior experience as a line cook, with experience in a fine dining operation.  Familiar with all phases of food preparation technique   Available to work required schedule which may include nights, weekends, holidays and overtime as needed. Must be able to get along with co-workers and work as a team. Must be able to maintain a neat, professional, well-groomed appearance and uphold company appearance/dress standards. Proven leadership skills to achieve goals while maintaining a high expectation of standards with regards to quality, presentation, and consistency. Proven ability to recruit, train, develop, and lead a strong team with responsibility to train and develop team members. Ability to build a positive team around you and keep high employee morale among kitchen staff. Must have a passion for cooking and an active commitment to quality, safety, and sanitation practices. You have extensive product knowledge and knowledge / willingness to explore and use local ingredients with an individual culinary style that manifests in on-concept, innovative, scratch recipes.  You must be able to meet the physical demands of the position:  Mobility and dexterity to move/lift large, heavy objects up to 45 lbs.; able to stand and walk for periods of up to 8 hours; able to work in a hot environment and/or close-quarters; manual dexterity to include using kitchen utensils and handling food items.  Must be able to tolerate industry standard chemicals used for cleaning and sanitizing and be able to withstand a hot and/or close environment. Must be able to work at a fast pace, and to respond to visual and oral cues.

Luke Restaurant is proud to be an Equal Opportunity Employer

At Luke Restaurant we are committed to providing equal opportunity to all employees and applicants. Our policy is to recruit, hire, train, and reward employees for their individual abilities, achievements and experience without regard to race, color, religion, sexual orientation, age, national origin, disability, marital or military status.
Your Right to Work - In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification document form upon hire.


Compensation Details

Compensation: Salary ($50,000.00 - $60,000.00)

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


Required Skills

Passion for cooking

Commitment to Quality, Safety, and Sanitation Practices

Extensive Product Knowledge

Knowledge of Local Ingredients

Culinary Creativity

Menu Development

Food Budgeting

food cost optimization

Kitchen Management

Food Preparation Techniques

Knowledge of Kitchen Pantry and Stock Levels

Relationship Building With Purveyors

Ordering Supplies

Garde Manger Skills

Broiler Skills

Saucier skills

Large Quantity Cooking Skills

Shift Management

Hiring and Training Culinary Talent

Sanitation Program Management

Maintaining Safe Work Environment

Menu Knowledge

Leadership Skills

Team Building

Employee Morale Management

Physical Stamina

Manual Dexterity

Ability to Work at a Fast Pace

Read more

View Job Description

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