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.
We are an equal opportunity employer and all qualified applicants will receive
consideration for employment without regard to race, color, religion, sex,
national origin, disability status, protected veteran status, or any other
characteristic protected by law.
BRASSERIE: BRAS-UH-REEA
SMALL, INFORMAL, AND UNPRETENTIOUS NEIGHBORHOOD RESTAURANT THAT SERVES DRINKS, SPECIFICALLY BEER AND WINE, AND SIMPLE OR HEARTY FOOD.
Located in the Highland community of Shreveport, Fat Calf Brasserie, led by Chef Anthony Felan, offers French-inspired Southern cuisine. You can expect a variety of shareable appetizers and hearty entrees, a nice selection of craft beers, specialty cocktails and wine. The menu changes with the seasons and utilizes locally sourced foods as available. Our goal at Fat Calf Brasserie is to create a welcoming and inclusive neighborhood establishment with food that warms your soul and an atmosphere that makes you feel right at home when you walk through our doors.