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Executive sous-chef/sous chefs/banquet chef/pastry/pantry/high level line Cook/dishwasher

Posted June 7, 2021

Southern Yacht Club
New Orleans, LA

About This Job

Major Areas of Responsibility


  • Report directly to the executive chef, GM, house managers, high level of professionalism among team members and clients 
  • Executes menus in accordance to brand standards
  • Maintains recipes to meet core standards
  • Ensures team members have the tools necessary to complete their jobs
  • Ensures show quality standards are maintained at all times
  • Regularly obtains feedback from clients and guests to improve operations
  • Supports and communicates Company initiatives
  • Respond and assist in any departmental guest service issues
  • Holds team accountable to steps of service to deliver great guest service
  • Executes preventive maintenance schedule as set forth by the executive chef
  • Conducts daily walkthroughs in culinary areas for each event
  • Continually gains culinary expertise


  • Thoroughly and accurately uses applicable executive chef systems to predict usage and have accurate pars for prep menu items and banquets usage
  • Practices proper product control and handling of all inventory and equipment
  • Achieves daily sales and assigned cost goals
  • Ensures that all security, safety, and sanitation standards are achieved
  • Employs good safety and sanitation practices
  • Forecasts and adequately schedules team members to meet operational needs and desired targets
  • Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels
  • Ensures team members adhere to company rules and regulations guidelines as stated in team member training manual and employee handbook


  • Displays a positive attitude towards team members
  • Interviews, hires, trains, and develops team members according to executive chef set specifications
  • Promotes a cooperative work climate, maximizing productivity and morale
  • Uses all performance management tools to provide guidance and feedback to team
  • Assists fellow team members when necessary

Required Skills

  • Able to communicate effectively with the management team, guests, and team members by speaking and comprehending English
  • English reading, writing, math, and computer skills required
  • Minimum 2-3 years experience in fine dining restaurants, hotels, private club,
  • fast food, bar food experience will not be considered 
  • Ability to taste and evaluate food and beverage products
  • High level of HACCP rules and regulation
  • Serve safe certificate (preferred)
  • Culinary school (preferred)
  • Stamina to work 50 hours or more per week
  • Must be able to work extended shifts of 10 hours or more as business dictates
  • Must be flexible with schedule and able to work different shifts, overtime-eligible as needed for hourly employees
  • Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts, and strains
  • Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift

       Compensations /careers goals 

  • A very high-level establishment that will upgrade anyone's curriculum
  • Executive chef philosophy is to constantly teach and promote in house
  • Pay rate from From $32,000-$55,000 possibly hire wages depending on experience

We are an equal opportunity employer. Our company is very committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

compensation: $32,000-$55,000


About this Employer

Southern Yacht Club

New Orleans, LA

(504) 288-4200

The Second Oldest Yacht Club

The records of the Southern Yacht Club trace its history back to the club's founding in the Gulf Coast resort town of Pass Christian, Mississippi in the year 1849. Only the venerable New York Yacht Club can document an earlier founding date. As such, SYC is proud to bear the mantle of the second oldest yacht club in the United States.

New Orleans in the antebellum era was a thriving port city, banking center and cultural leader. However, during the summer months, many New Orleanians would retreat to the Gulf Coast to flee the city's heat, humidity and outbreaks of yellow fever. Summer homes, hotels and boarding houses dotted the coast along the Mississippi Sound to Mobile Bay. The first recorded regattas in this region were held as early as the 1830s in the coastal ports of Biloxi and Mobile.