PM Sous Chef

Copper Vine has been open in downtown New Orleans for almost 4 years. Now we are expanding into Copper Vine Wine Pub & Inn!

We are adding event spaces, guest rooms, a club, rooftop lounge and three brand new kitchens! We are so excited! We are looking for people who want to be a part of this new growth opportunity. With new expansions there are always new challenges. We believe we have a solid framework to work from. It has been a long journey to get us to where we are today and now we get to share it.

A little about the Copper Vine Heart of House: Our kitchen culture is positive, professional and based in growth. We have no room for toxic egos or pretension. We want all of our leaders to be the head of a restaurant someday because we want to continue to expand. We believe in transparency in communication when things are good AND when there is room for improvement. We have created structure to help streamline operations and we continue to improve on a daily basis. Our services are precise, high volumed and fast paced.

We are looking for a skilled professional for our polished casual full-service concept. We want someone who can motivate, train, and develop our line-level kitchen staff. We want someone who can have unyielding quality standards while managing costs and labor. If this sounds like you, apply today!


PM Sous Chef Responsibilities:

• Hospitality: Have genuine internal (peers and team) and external hospitality (guests).

• Service: Oversee & maintain kitchen culture with kitchen team and run PM service.

• Culinary Skills: Classical training preferred. Able to be hands on with prep, cooking, portion control, presentation, taste, and assure quality standards. Casual to fine dining cooking knowledge is required for this position.

• Leadership: Able to delegate where needed. A desire to create and lead the next generation of chefs.
• Communication: Written and verbal. Able to apply pressure to the team and explain "the why" in a non-confrontational way. Able to communicate training, performance feedback, and accountability.
• Structure: Follow all systems guidelines and worksheets such as Critical Controls, Log book and Breakdown checklists. 
• PM Kitchen Breakdown: Hands on management and delegation of breakdown. Kitchen is left clean, sanitized work environment for the next shift.

• Use technology for recipes, labels, training, apps for communication and scheduling.

• Experience: 2 years of kitchen management experience or senior/lead line cook experience in a full-service polished casual to fine dining restaurant. Hands-on scratch kitchen experience required.
• Physical Fitness: Strong work ethic. Able to lift a 50lb sack of onions. Able to stand and move physically for long periods throughout service. You must also be able to see, hear, speak, reach, sit, and bend. These physical requirements may be accomplished with or without reasonable accommodations.

Sous Chef Benefits:

• Salary based on experience
• Health, Vision and Dental Insurance
• One Huddle Continued Leadership Training
• ServSafe Certifications Sponsered
• Bonus program 
  
• Wine Education
• Parking available
• Paid Time-Off 2 weeks
• Manager meal
• HR outlet available 24/7
  
• Diverse group of employees FOH and BOH
• Mindful and progressive owners
  
• Support from leadership