Job description:
Executive chef for a Cajun Seafood restaurant in the French Quarter
Also a good opportunity for a Sous Chef looking to step into a new role.
We are looking for an energetic individual who can lead our kitchen team, prepare our dishes according to our standard recipes and create & develop new menu items.
As head chef, you will run the back-of-house. You will manage the daily operations of the kitchen, oversee the kitchen staff to ensure that the highest quality of cuisine is served to our guests, and ensure that all food and labor cost goals are met.
Duties and responsibilities:
Cooking the set menu and creating new items
Supervising other kitchen staff, conducting necessary training, and ensuring that guest satisfaction with dishes is maintained
Make sure that all kitchen staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen, including proper storage of all food items
Work closely with owner/general manager to ensure that the kitchen’s operational budget is strictly adhered to and all costs are strictly controlled
Maintain kitchen equipment; schedule repairs and additional maintenance as need
Qualifications include:
At least 5 years of prior high-volume Sous Chef or above restaurant experience
Previous experience with ordering and inventory
Ability to train and develop team members
Ability to work effectively in a team environment and take initiative
Self-motivated individual with excellent organizational and problem-solving skills
Ability to prioritize workload and meet deadlines
Flexible schedule with availability to work nights, weekends, and holidays.
Direct reports
Line cooks, prep cooks, dishwashers.
Job Type: Full-time
Salary based on experience
