Looking for an experienced Sous to join an upcoming restaurant opening in September. Lagniappe will be a from scratch, farm to table restaurant; focused on using local ingredients to cook high end Southern and soul influenced dishes.
Preferred candidates will have sous level experience-as you will be helping manage and lead the BOH; your own knives, and a knowledge of techniques and methods including classic French and nouvelle cuisines, as well as modern gastronomy.
4 day work week with 3 consecutive days off and shift meal provided. Pay starts at the listed rate and will increase with review. Please email resume with references.
Principals only. Recruiters, please don't contact this job poster.