Sous Chef

The Place Sylvain is one of New Orleans' most beloved neighborhood restaurants. An unruly Southern bistro tucked into the French Quarter, with inspired cocktails that riff on the classics and a kitchen that takes its craft seriously without taking itself too seriously. This is a place where locals linger, where regulars have a table, and where the food earns its reputation night after night. Sylvain is part of LeBLANC+SMITH, an award-winning boutique hospitality group with venues recognized by the James Beard Foundation, Michelin Guide, and Zagat, and featured in the New York Times, Bon Appetit, and Conde Nast Traveler. We build restaurants and hotels where great people do great work and stay. The Role We are looking for a Sous Chef who is ready to be the Chef de Cuisine's right hand, not a shadow, but a genuine co-pilot. This kitchen has a clear identity, a strong culinary leader, and a team that is proud of what they put on the plate every night. What it needs is a number two who shows up with real skill, a sharp eye, and the kind of presence that makes the whole kitchen better when they walk in. You will lead service when the CDC needs you to. You will hold the standard when no one is watching. You will coach the cooks, catch the details, and contribute to a kitchen culture that people want to be part of. And when the time is right, this role is a natural path to Chef de Cuisine. Day-to-day, you will: Lead dinner service on the line alongside or in place of the CDC, maintaining pace, quality, and standards throughout Execute and uphold recipe specs, plating standards, and quality benchmarks across all menu items Coach line cooks and the Tournant in real time, building skill and accountability on the floor Support menu development, recipe testing, and seasonal evolution in close partnership with the CDC Communicate proactively with FOH throughout service: pacing, 86'd items, and anything that affects the guest Assist with pre-service briefings, connecting the team to the food, the standards, and the purpose behind it Contribute to a kitchen culture grounded in craft, respect, and genuine joy Support food cost awareness: portion discipline, waste reduction, and smart mise en place Partner with the Kitchen Manager on prep flow and cross-shift communication You Are: A line cook or current sous chef who is ready to step into real ownership Someone with a genuine command of technique and the patience to pass it on Calm and focused when service gets loud, and honest when it doesn't go right A cook who takes pride in consistency, not just the big moments Drawn to New Orleans cuisine, Southern food, and the kind of bistro that earns its seat at the table Humble enough to work in a kitchen that was already great before you arrived, and hungry enough to make it better Our five values: I See You I Love You. Be Inspiring. Do Cool Sh*t and Stay Humble. Teach Why. Create Contagious Joy. This is how we cook. About LeBLANC+SMITH We are an independent, award-winning hospitality group rooted in New Orleans and growing in Nashville, Atlanta, and beyond. Our venues are places where hospitality is taken seriously and people are treated like the foundation of the business, because they are. leblancandsmith.com Ready? Apply and tell us about a dish you're proud of and why. Bonus points if it tells us something about how you cook. More detail about Sylvain part of LeBLANC+SMITH, please visit