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
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (Food service)
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