Job description
Join Crescent & Co. Culinary Collective, a premier multi-concept kitchen in the heart of New Orleans. We are seeking an Executive Sous Chef who leads with passion, precision, and a relentless commitment to quality.
As part of our leadership team, you'll shape daily and seasonal menus, mentor a talented brigade, and ensure flawless execution across service.
What we offer: competitive salary, performance-based bonuses, comprehensive benefits, opportunities for growth, and a dynamic, inclusive kitchen culture that celebrates Cajun and Crescent City flavors at every service.
Responsibility
- Lead and supervise kitchen operations, ensuring consistent, high-quality dishes from prep to plate.
- Collaborate with the Head Chef on menu development, tasting sessions, and seasonal concept iterations.
- Manage food costs, portioning, and waste reduction to maximize profitability.
- Oversee sanitation, HACCP compliance, and safety standards across all stations.
- Coach, train, and develop kitchen staff, fostering a cohesive, high-performing team.
- Monitor equipment maintenance and lead line checks during service.
- Ensure impeccable plating, presentation, and adherence to brand standards.
- Collaborate with front-of-house leadership to optimize guest experience and service timing.
Qualification
- Minimum of 5-7 years in progressive culinary leadership roles, with strong hands-on experience in high-volume kitchens.
- Proven track record in menu development, plating, and cost control.
- Proficient in Cajun, Creole, and contemporary American cuisines; familiarity with Louisiana ingredients is a plus.
- Strong leadership, communication, and mentoring skills; ability to inspire teams under pressure.
- HACCP and food safety certifications; knowledge of sanitation best practices.
- Active culinary degree or equivalent apprenticeship preferred.
- Ability to work evenings, weekends, and holidays as required by kitchen schedules.
- Fluency in English; other languages a plus for diverse guest experiences.