Le Moyne's Chophouse Sous Chef

Sous Chef The Admiral Hotel / Le Moyne’s Chophouse | Mobile, AL Join the culinary team at Le Moyne’s Chophouse, located inside The Admiral Hotel in downtown Mobile. Our restaurant blends prime-aged cuts, fresh Gulf seafood, elevated cuisine, and exceptional hospitality in a sophisticated setting. What We Have To Offer Location: 251 Government Street, Mobile, AL 36602 Salary: $55,000/year + annual bonus opportunities Benefits Include A culture that values passion, individuality, and fun Opportunities for internal growth and development Paid Time Off (PTO) Paid holidays Affordable medical, dental, and vision insurance Company-provided life insurance Short- and long-term disability insurance Accident and critical illness insurance Traditional 401(k) & Roth 401(k) with employer match up to 3.5% Tuition assistance Employee referral program Employee Assistance Program Discounts at all Avocet-owned hotels and restaurants What You’ll Do Lead daily kitchen operations and support the Chef de Cuisine. Supervise, train, coach, and motivate cooks, stewards, and expo staff. Maintain high standards for food quality, presentation, consistency, and timing. Ensure recipes, prep standards, portioning, and plate presentation are followed. Help develop menus, recipes, and food-cost controls. Monitor ordering, receiving, storage, inventory, and product quality. Enforce food safety, sanitation, and kitchen safety standards. Review dishes for quality before they reach the guest. Assist with scheduling and staffing based on business needs. Address guest feedback and service concerns professionally. Lead by example and create a positive, accountable kitchen culture. What We’re Looking For 10+ years of professional kitchen experience. 2+ years of culinary management experience. Culinary/hospitality degree or equivalent experience preferred. Current ServSafe Manager certification or ability to obtain within 30 days. Strong cooking, knife, communication, and leadership skills. Knowledge of food safety, sanitation, costing, and kitchen operations. Ability to work calmly and effectively in a fast-paced environment. Professional appearance, positive attitude, and strong attention to detail. Passion for elevated food and exceptional guest experiences. Physical Requirements Ability to stand and walk for extended periods Ability to bend, kneel, squat, reach, push, pull, lift, and carry up to 50 lbs. Comfortable working around heat, cold, noise, and commercial kitchen equipment Ability to work varied schedules from week to week based on business demands above 40 hours, including holidays and weekends, with flexibility in schedule from time to time with minimal notice. Why Join Us? Be part of a dynamic downtown Mobile hospitality team where tradition meets innovation and exceptional food and service are at the center of the guest experience. Apply today and bring your culinary leadership to Le Moyne’s Chophouse. EOE/DFWP

Lead daily kitchen operations and supervise the culinary staff to ensure high standards of food quality and consistency. Manage inventory, food costing, and safety compliance while supporting the Chef de Cuisine in menu development.

Requires over 10 years of professional kitchen experience and at least 2 years of culinary management. A ServSafe Manager certification and a degree in culinary arts or hospitality are preferred.

• Paid Time Off (PTO) • Paid holidays • Medical insurance • Dental insurance • Vision insurance • Company-provided life insurance • Short-term disability insurance • Long-term disability insurance • Accident and critical illness insurance • Traditional 401(k) with employer match • Roth 401(k) with employer match • Tuition assistance • Employee referral program • Employee Assistance Program • Discounts at Avocet-owned hotels and restaurants

• LeadershipSouhaitée
• Salubrité alimentaireSouhaitée
• CommunicationSouhaitée
• Gestion des stocksSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Culinary Management
• Kitchen Operations
• Staff Supervision
• Menu Development
• Food Cost Control
• Inventory Management
• Food Safety
• Sanitation Standards
• Knife Skills
• Leadership
• Communication
• Plate Presentation

• Food & Beverage
• Hospitality
• Management & Leadership

Formation minimale

Diplôme professionnel

Expérience minimale

10+ ans

Postuler avant le

18 sept. 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level