Restaurant Sous Chef

Position Summary: The Sous Chef is the Head Chef's right hand, responsible for driving the daily rhythm of the Spirits Hall kitchen. You will ensure that every plate leaving the kitchen—whether it’s a bowl of Corn & Crab Chowder, a beautifully plated Osso Buco, or a round of Oysters Rockefeller—meets our exacting standards of historic authenticity and high-end presentation.

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.

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!