Fillmore New Orleans - Sous Chef

Job Summary:

•      Meets or exceeds budgetary expectation

•      Food & Beverage Cost

•      Labor Cost

•      Operating Accounts

•      Inventory is controlled, monitored and maintained monthly

•      Assist and support kitchen management in any of their job functions, as needed

•      Work with Executive Chef to schedule shifts for kitchen staff

•      Ensure that there is no unapproved overtime on shift

•      Perform all opening and closing kitchen supervisory tasks

•      Ensure positive and creative team environment within department

•      Facilitate open communication with the Executive Chef and staff

•      Facilitate proper inter-departmental communications and organization

•      Perform timely staff evaluations (training and annual).  Set written development and performance goals for all team members, and monitor progress

•      Assure complete and satisfactory on-going staff training

•      Ensure appropriate staffing levels. Recruitment and hiring staff/supervisors, ensure that hiring/disciplinary/termination standards follow all HOB guidelines

•      Maintains open door policy/one on one with staff

•      Decisions are information based and follow up on efficiently

•      Information is gathered, shared, and used appropriately

•      Ensure adherence to safety guidelines

•      Ensure proper execution of all corporate mandates, SOP’s and Specs

•      Participate in weekly Kitchen Manager’s meeting

•      Development, with Executive Chef and Corporate Food and Beverage, of cost effective specials and menu changes to achieve maximum sales

•      Assist Executive Chef with menu changes

•      Ensure food is considered excellent value for money and increases guest frequency

•      Assist and support kitchen staff in any of their job functions, as needed

•      All staff has supplies needed to facilitate job

•      All staff is trained (and signed off) on equipment upon hiring

•      All equipment is maintained in operable condition

•      All housekeeping standards are maintained in compliance with inspection guidelines  / Local Health Code

•      Minimum 3 years kitchen management experience and experience in management

•      Skilled in cooking, cost controls, management, crew training and development

•      Working knowledge of Kitchen and dishwashing procedures

•      Knowledge of Food and Beverage costs, labor costs, and product cost

•      Computer knowledge:  Excel worksheets, databases, word processing, and Micros

•      Ability to run all kitchen operations

•      Knowledge of operations and procedures of a multi-faceted entertainment facility

•      College degree

•      Able to lift at least 150 lbs.

•      Able to stand for long periods of time (10 – 12 hours)

•      Able to tolerate extreme heat

•      Able to work in a fast-paced environment

Live Nation Entertainment will never request payment or equipment purchases as part of the hiring process. Recruiters will only contact candidates from official Live Nation or affiliated brand email domains.