Chef de Cuisine

Chef de Cuisine Fat Calf Brasserie - 3.0 Shreveport, LA Job Details Full-time $43,000 - $49,000 a year 11 hours ago Benefits Health insurance Paid time off Employee discount Flexible schedule Qualifications Kitchen health and safety standards Staff supervision Assisting with meal planning Incentive plan management Food service purchasing Food service health code compliance Specialty dish recipe development ServSafe 5 years Bachelor of Science Menu concept development Cost control Marketing strategy development Talent development Microsoft Office Team development Culinary Arts Kitchen cost control Bachelor's degree Team management French cuisine Team training Plating Kitchen staff training Beverage pairing Schedule creation Materials management in food and beverage Managing kitchen staff ServSafe Food Manager Certification Kitchen staff scheduling

Full Job Description Benefits:

Employee discounts Flexible schedule Training & development Bonus based on performance Competitive salary Health insurance Paid time off

Job Description:

The Chef de Cuisine plays a vital role in our kitchen. As second-in-command, he/she has a large amount of responsibility in the kitchen. The Chef de Cuisine is responsible for planning and directing food preparation in the kitchen, including specials. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice. Additionally, the Chef de Cuisine is responsible for monitoring food costs and ensuring purchases are made in the most cost effective manner. The Chef de Cuisine may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles.

Responsibilities:

Work with the Business Owner/Manager and team members to produce diversified menus in accordance with the restaurant's policy and vision Come up with new dishes which appeal to the clients, whenever required Establish the working schedule and organize the work in the kitchen so that everything works like "well-oiled machinery" Produce high quality dishes that follow the established menu and to exceed the client's expectations Plan the food design in order to create a perfect match between the dish's aspect and its taste Discover talented chefs and train them in order to reach the high standards of the location Train the auxiliary kitchen staff in order to provide best results in minimum time and while using the maximum resources Maintain order and discipline in the kitchen during working hours Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served

Qualifications:

5+ years of experience as a Sous Chef or Chef de Cuisine Understanding of the operations of a French Brigade kitchen and various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry's best practices, possess ServSafe Food Safety & Management certifications Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in Culinary science or related certificate would be a plus Excellent communication skills Teamwork Oriented Maintain a good energy Level and positive environment for kitchen staff. Thorough and Organized Professional Punctual If this describes you, and you are looking to join a hard-working and efficient team that cares out great food and customer experience then complete the following job application.