Banquet Sous Chef

Found in: Jooble US O C2 - 2 weeks ago

New Orleans LA, United States McGuire Moorman Full time

At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values.
Hotel Saint Vincent is seeking a dedicated Sous Chef to support our team and oversee the diverse food and beverage operations, including multiple restaurants, nightlife, events, and in-room dining - all while ensuring exceptional guest experiences and operational excellence. Beverage Education Reimbursement
* MML Property Discounts (Hotel, Restaurant, Retail)
* Medical, Dental, Vision, Disability, Life, and Pet Insurance
* Retirement Benefits
* Relocation Assistance
Collaborate with the Executive Chef to create and execute the hotel's culinary vision
* Oversee and manage the kitchen's day-to-day operations by maintaining a hands- on presence on the line during service
* Maintain high standards of food quality, presentation, and taste
* Train and mentor kitchen staff, fostering a positive and professional work environment
* Ensure adherence to food safety and sanitation guidelines
* Manage inventory and control food costs to optimize profitability
* Collaborate with the front-of-house team to ensure seamless coordination between kitchen and dining areas
* Embrace and promote a culture of continuous learning and professional development within the kitchen team
At least two years of culinary management or equivalent experience
* Extensive experience in professional kitchens, preferably in elevated high-volume establishments
* Strong culinary skills and knowledge of various cooking techniques and cuisines
* Excellent communication and interpersonal skills to interact with guests, staff, and management
* Flexibility to work evenings, weekends, and holidays as required
Reasonable accommodations may enable individuals with disabilities to perform the operations. Exposure to extreme heat, steam, and cold present in a kitchen environment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis.

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