Chef de Cuisine

Fat Calf Brasserie•Shreveport, LA

22h•Onsite

About The Position

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.

Requirements

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)
Excellent communication skills
Teamwork Oriented
Maintain a good energy Level and positive environment for kitchen staff.
Thorough and Organized
Professional
Punctual

Nice To Haves

BS degree in Culinary science or related certificate would be a plus

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