Chef de Cuisine
Confidential Confidential New Orleans, LA New Orleans, LA Full-time Full-time $60,000 - $70,000 a year $60,000 - $70,000 a year The Chef de Cuisine is responsible for leading the overall operations of the culinary team.
They are responsible for creating menus, designing corresponding recipes, tracking kitchen inventory, placing orders, monitoring equipment condition, overseeing all kitchen employees, in addition to ensuring the kitchen operates along all safety and health codes.
CORE FOCUS & ESSENTIAL
Responsibilities:
Qualified candidates must be able to satisfactorily complete the following responsibilities.
Other duties may be assigned.
Work in conjunction with the Executive Chef and Director of Food & Beverage to create and prepare menu items with quality standards.
Excellent communication with team members to execute food orders Maintain assigned station throughout shift, ensure par levels of ingredients and equipment are available.
Oversee and confirm all prep work is maintained by the culinary team.
Work efficiently and multitask.
Work as a member of the team to effectively and efficiently prepare each dish.
Alter menu items to accommodate guests' dietary needs as requested.
Oversee and assist in maintaining a clean station throughout each shift.
Use and train staff on proper kitchen safety protocols in regards to food preparation (storage, transportation, preparation, etc.
) and equipment usage.
Job Type:
Full-time Pay:
$60,000.
00 - $70,000.
00 per year
Benefits:
401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance Experience level:
3 years Pay rate:
Yearly pay Shift:
Day shift Evening shift Weekly day range:
Weekend availability Work setting:
Hotel
Experience:
Culinary
Experience:
3 years (Required) Sous Chef:
1 year (Required) Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
They are responsible for creating menus, designing corresponding recipes, tracking kitchen inventory, placing orders, monitoring equipment condition, overseeing all kitchen employees, in addition to ensuring the kitchen operates along all safety and health codes.
CORE FOCUS & ESSENTIAL
Responsibilities:
Qualified candidates must be able to satisfactorily complete the following responsibilities.
Other duties may be assigned.
Work in conjunction with the Executive Chef and Director of Food & Beverage to create and prepare menu items with quality standards.
Excellent communication with team members to execute food orders Maintain assigned station throughout shift, ensure par levels of ingredients and equipment are available.
Oversee and confirm all prep work is maintained by the culinary team.
Work efficiently and multitask.
Work as a member of the team to effectively and efficiently prepare each dish.
Alter menu items to accommodate guests' dietary needs as requested.
Oversee and assist in maintaining a clean station throughout each shift.
Use and train staff on proper kitchen safety protocols in regards to food preparation (storage, transportation, preparation, etc.
) and equipment usage.
Job Type:
Full-time Pay:
$60,000.
00 - $70,000.
00 per year
Benefits:
401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance Experience level:
3 years Pay rate:
Yearly pay Shift:
Day shift Evening shift Weekly day range:
Weekend availability Work setting:
Hotel
Experience:
Culinary
Experience:
3 years (Required) Sous Chef:
1 year (Required) Work Location:
In person.
Estimated Salary: $20 to $28 per hour based on qualifications.
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