Court To Table | Kitchen & Bar
Overview
Be Part of Baton Rouge’s Most Exciting New Concept: Court To Table | Kitchen & Bar — a first-of-its-kind destination pairing a vibrant restaurant with a state-of-the-art pickleball facility. Think: fresh, chef-driven food, craft cocktails, and an energetic atmosphere where social dining and active living meet.
We’re looking for a Sous Chef who’s passionate about food, thrives in fast-paced environments, and wants to help contribute to a culinary program that’s both approachable and unforgettable. As third‑in‑command in the kitchen, the Sous Chef supports the Lead Sous Chef and Executive Chef in all aspects of kitchen operations, including menu planning, inventory management, team leadership, and food preparation.
Responsibilities
Work side-by-side with the Executive Chef and Lead Sous Chef to operate the kitchen
Assist in developing a menu that’s seasonal, crowd-pleasing, and athlete-friendly
Lead back-of-house operations during service — managing line cooks, prep, and plating
Ensure food consistency, portion control, and quality standards are met daily
Help manage ordering, inventory, and food cost targets
Maintain cleanliness, safety, and health standards at all times
Set the tone for a collaborative, high-energy kitchen culture
Qualifications
2+ years of experience as a Sous Chef or in a similar role
Culinary degree or equivalent professional training preferred
Bi-lingual English/Spanish a plus
Strong leadership, organizational, and communication skills
In-depth knowledge of kitchen operations, food safety, and culinary techniques
Ability to work flexible hours, including nights, weekends, and holidays
Passion for excellence and a commitment to high standards
Benefits
Competitive salary
Health, dental, and vision insurance
401K matching plan
Opportunities for career advancement and professional development
Dynamic and supportive work environment
Details
Seniority level: Associate
Employment type: Full-time
Job function: Management and Manufacturing
Industries: Food and Beverage Services
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We’re looking for a Sous Chef who’s passionate about food, thrives in fast-paced environments, and wants to help contribute to a culinary program that’s both approachable and unforgettable. As third‑in‑command in the kitchen, the Sous Chef supports the Lead Sous Chef and Executive Chef in all aspects of kitchen operations, including menu planning, inventory management, team leadership, and food preparation.
Responsibilities
Work side-by-side with the Executive Chef and Lead Sous Chef to operate the kitchen
Assist in developing a menu that’s seasonal, crowd-pleasing, and athlete-friendly
Lead back-of-house operations during service — managing line cooks, prep, and plating
Ensure food consistency, portion control, and quality standards are met daily
Help manage ordering, inventory, and food cost targets
Maintain cleanliness, safety, and health standards at all times
Set the tone for a collaborative, high-energy kitchen culture
Qualifications
2+ years of experience as a Sous Chef or in a similar role
Culinary degree or equivalent professional training preferred
Bi-lingual English/Spanish a plus
Strong leadership, organizational, and communication skills
In-depth knowledge of kitchen operations, food safety, and culinary techniques
Ability to work flexible hours, including nights, weekends, and holidays
Passion for excellence and a commitment to high standards
Benefits
Competitive salary
Health, dental, and vision insurance
401K matching plan
Opportunities for career advancement and professional development
Dynamic and supportive work environment
Details
Seniority level: Associate
Employment type: Full-time
Job function: Management and Manufacturing
Industries: Food and Beverage Services
#J-18808-Ljbffr