Job Details

Morrow Hospitality Group celebrates and elevates the rich culinary traditions of New Orleans. We invite you to join our family as we guide our guests on a memorable journey through flavor and culture.

The Sous Chef will be a key player in the kitchen, working directly under the General Manager to manage daily operations, maintain quality control, and contribute to menu development.

Responsibilities

• Oversee and manage the daily operations of the kitchen, including food preparation, cooking, and plating, ensuring consistency and adherence to Morrow Hospitality's standards.
• Supervise, train, and mentor kitchen staff, promoting a positive and efficient work environment. Delegate tasks and manage workflow to meet service demands.
• Assist in managing inventory, ordering, and receiving supplies. Monitor food and labor costs to meet budgetary goals.
• Ensure the highest level of food quality, presentation, and sanitation standards are maintained at all times.
• Work closely with the Executive Chef on menu engineering, recipe testing, and ingredient sourcing, with a specific focus on Asian cuisine techniques and flavors.
• Maintain a clean, organized, and safe kitchen environment in compliance with all local health and safety regulations.

Qualifications

• Minimum of three (3) years of progressive experience in the restaurant industry, with at least one year in a supervisory or leadership role.
• Culinary degree or equivalent professional training is preferred.
• Demonstrated ability to manage high-volume kitchen operations.
• Strong leadership, communication, and interpersonal skills.
• In-depth knowledge of food safety and sanitation practices.
• Proficiency in inventory management software and POS systems.