Please Note:  All  positions require going to Galatoire's website: 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