LN Venues, Sous Chef - House of Blues New Orleans
Core
Managing all food operations, costs, quality, and back-of-house labor for a high-volume live music venue.
Role type
Senior Sous Chef (House of Blues)
Builds
Food service operations for live entertainment events
Domain
Hospitality / Live Entertainment
Required skills
Kitchen management, cost control, menu engineering, staff training and development, inventory management, health code compliance, Microsoft Excel, Micros system proficiency
Preferred skills
Experience in multi-faceted entertainment facilities
Technologies
Micros, Excel
Responsibilities
Manage food and beverage costs, labor budgets, and inventory; Supervise kitchen staff, schedule shifts, and conduct performance evaluations; Develop and update menus to maximize sales; Ensure adherence to safety guidelines, health codes, and corporate SOPs; Maintain kitchen equipment and supplies.
Seniority
Senior, hands-on IC