Senior Sous Chef - Lead Kitchen Ops & Menu Innovation

We at Avocet are united under a common goal: create fulfilling, meaningful experiences–not just for our guests, but for our talent as well. It’s about finding the right balance between guiding our teams to be true to the brand and empowering them to be true to themselves. To do this, we’ve invested in a dynamic professional environment and culture that is aligned with the values of the modern workforce.

• Company Provided Life Insurance
• Short and Long Term Disability
• Accident and Critical Illness Insurance
• 401(k) Retirement Savings Plan with Employer Matching

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.

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

• 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.

• 10+ years of professional kitchen experience.
• 2+ years of culinary management experience.
• Culinary/hospitality degree or equivalent experience preferred.
• Current Serv Safe 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.

• 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.

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.

“We strive to create fulfilling, meaningful experiences by nurturing a culture that celebrates the lifetime value of passionate talent.”

Amber Topping, Vice President of People & Culture