either 9 AM or 10 AM until 7 PM so no late nights!
Train and develop chefs to company standards
Create new dishes and menus in accordance with business needs
Anticipate ingredient needs and arrange re-stock accordingly
Ensure a productive kitchen flow that upholds business standards
Execute catering dishes to order
Culinary degree preferred. Three (3) years experience in fine dining restaurants.
High familiarity with kitchen equipment, processes, and health and safety guidelines
Able to delegate tasks effectively and assist when needed
Adaptable to high traffic and kitchen volume
Accrued Time Off with Pay
Rotating schedules for opening and closing shifts with no late nights! Two days off per week.
Closed major holidays: New Years, Mardi Gras, Easter, July 4th, Labor Day, Thanksgiving, and Christmas.