Restaurant Sous Chef

Key Responsibilities: Line Management: Lead the line during busy breakfast, lunch, and dinner services. Ensure all dishes are prepared to the Head Chef's exact specifications. Prep & Sauce Mastery: Execute complex recipes, reductions, and glazes (such as our Southern Comfort Sauce, Jack Daniels Honey Glaze, and traditional roux).Butchery & Seafood Prep: Assist in breaking down whole fish, shucking fresh Louisiana oysters, and preparing high-quality meats (Ribeye, Quail, Rack of Lamb).Staff Supervision: Direct Chef Assistants and prep staff, ensuring all prep lists are completed efficiently and workstations are fully stocked. Operations: Step in to lead the kitchen in the Head Chef's absence. Assist with inventory counts, receiving orders, and maintaining immaculate kitchen cleanliness.

Qualifications: 3+ years of culinary experience, with at least 1-2 years in a Sous Chef or Lead Line Cook role in a premium dining environment. Strong foundation in scratch cooking and classical culinary techniques (especially Louisiana regional cooking).Ability to work in a fast-paced environment while maintaining acute attention to detail. Flexibility to work early mornings (inn breakfasts), late evenings, weekends, and holidays.

Company Description: Seeking a talented Chef/Cook for a high-end Country Inn and Lodge. We serve people from all over. Must be available evenings/nights. If you enjoy cooking, meeting new people, history, and our Delta, check us out!

Company Description: Seeking a talented Chef/Cook for a high-end Country Inn and Lodge. We serve people from all over. Must be available evenings/nights. If you enjoy cooking, meeting new people, history, and our Delta, check us out!