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Sous Chef at Jack Rose - Pontchartrain Hotel

Position Sous Chef
Posted 10 Apr 2026
Expired 10 May 2026
Company Jack Rose - Pontchartrain Hotel
Location New Orleans | US
Job Type Full Time

Job Description:

Latest job information from Jack Rose - Pontchartrain Hotel for the position of Sous Chef. If the Sous Chef vacancy in New Orleans matches your qualifications, please submit your latest application or CV directly through the updated Jobkos job portal.

Please note that applying for a job may not always be easy, as new candidates must meet certain qualifications and requirements set by the company. We hope the career opportunity at Jack Rose - Pontchartrain Hotel for the position of Sous Chef below matches your qualifications.

QED Hospitality is a restaurant operations management group, focused on running Food & Beverage operations in boutique hotels and exclusive sites nationally.

We bring our operational acumen to the table, developing and managing restaurants tailored to the hotel, the region and the demands of the market. These are not cookie cutter concepts, but true restaurants born of the region and based on our history.

As a Sous Chef, you will oversees all kitchen management, support the Executive Chef and restaurant staff and ensures the standards are met.  In addition, you will train, mentor, and lead all line staff to meet service and safety standards. A high level of attention to detail and food safety knowledge are essential in this fast-paced environment.

Key Responsibilities:

  • Overseeing the food budgeting and optimizing food costs
  • Maintaining recipe standards
  • Managing kitchen pantry and stock levels
  • Developing relationships with purveyors, and ordering supplies as needed in the restaurant.
  • Prepares and produces menu items to recipe standards in a quick and efficient manner
  • Mastery in garde manger, broiler, saucier and large quantity cooking according to recipe specifications
  • Controls food production in all work areas including proper cooking methods, proper cooking times and temperature
  • Familiar with all phases of food preparation techniques
  • Responsible for all areas of the kitchen including creative menu development, successful shift management, hiring, training, developing, and retaining culinary talent, and maintaining a safe and sanitary work environment for all employees
  • Adheres to kitchen maintenance and sanitation programs, manages kitchen and staff education
  • Maintain current and accurate information regarding menu (i.e. preparation techniques, seasonings, ingredients and plate presentation).

Qualifications:

  • High school diploma or GED required; formal culinary training a plus.
  • Minimum of 2 years’ professional kitchen experience, including prep cook or line cook experience.
  • Proven leadership skills with the ability to recruit, train, mentor, and retain a high-performing culinary team.
  • Strong understanding of all phases of food preparation, including recipe standards, cooking techniques, and plating/presentation.
  • Expertise in large-quantity cooking and proficiency in garde manger, broiler, and saucier stations.
  • Experience with food budgeting, cost control, inventory management, and working with purveyors.
  • Deep knowledge of food safety, sanitation, and allergy/dietary protocols.
  • Ability to maintain a clean, organized, and safe kitchen environment while ensuring operational efficiency.
  • Strong organizational, problem-solving, and communication skills.
  • Ability to work nights, weekends, holidays, and overtime as required.
  • Professional appearance and commitment to upholding company standards.
  • Passion for cooking, menu development, and continuous professional growth.
  • Ability to work effectively as part of a team, fostering a respectful, collaborative, and growth-oriented culture.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Mobility and dexterity to move large, heavy objects up to 100 pounds. Manual dexterity to include using kitchen utensils and handling of food items. Ability to stand and walk for periods of at least 8 hours.

Must be able to tolerate industry standard chemicals used for cleaning and sanitizing. Able to work at a fast pace. Must be able to respond to visual and oral cues.

More detail about Jack Rose - Pontchartrain Hotel part of QED Hospitality, please visit

Job Info:

  • Company: Jack Rose - Pontchartrain Hotel
  • Position: Sous Chef
  • Work Location: New Orleans
  • Country: US

How to Submit an Application:

After reading and understanding the criteria and minimum qualification requirements explained in the job information Sous Chef at the office New Orleans above, immediately complete the job application files such as a job application letter, CV, photocopy of diploma, transcript, and other supplements as explained above. Submit via the Next Page link below.

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