Chef

Fine Dining for Alexandria Louisiana
June 2017
100 seating.
please call owner 3188808610
have 2 years experience in fine dining
so give me a call.
Spencer

Chef

Fine Dining for Alexandria Louisiana
June 2017
100 seating.
please call owner 3188808610
have 2 years experience in fine dining
so give me a call.
Spencer

Chef

Fine Dining for Alexandria Louisiana
100 seating.
please call owner 3188808610
have 2 years experience in fine dining
so give me a call.
Spencer

Chef for 1-time Dinner Party

Hello:

I'm looking for a chef to create menu and cook dinner for a 9-10 ppl for a dinner party in New Orleans on May 6th, 2017. Ideally, the menu would be pescetarian built around local New Orleans/Gulf Coast seafood. I can be contacted at: Euell.Thomas@gmail.com

Banquet Chef

Summary: Responsible for all kitchen operations including ordering, scheduling, costing, cleanliness, scheduling and preparing menu items by performing the following duties.

Duties and Responsibilities include the following. Other duties may be assigned.

1. Retrieves, processes and prepares ingredients necessary to prepare menu items.

2. Prepares food items prior to and during meal time periods.

3. Prepares, slices and butchers meat, chicken, fish, cheese, produce and other food products on a daily basis.

4. Follows portion and quality control standards of the menu.

5. Creates specials while maintaining the quality and consistency of the club’s standard menu items.

6. Applies knowledge of and operates all kitchen utensils to include fryer, pots and pans, stove, oven, grill, dishwasher, broiler, griddle, slicers, mixers, blenders, graters, can openers and knives.

7. Oversees maintenance of all kitchen equipment and notifies the Head Chef of needs for new or replacement equipment.

8. Applies knowledge of state and local food handling requirements.

9. Orders food products on a daily, weekly and/or monthly basis.

10. Maintains food product inventory and remains aware of shortages.

11. Communicates health and/or safety concerns/violations immediately to the General Manager.

12. Assists kitchen staff with duties as required.

13. Attends management meetings on a weekly basis.

14. Performs other related duties as assigned.

Supervisory Responsibilities:

1. Establishes and controls the work schedule of banquet kitchen employees.

2. Develops and maintains an effective party, wedding, and etc through the selection, training, compensation, motivation, termination and review of all kitchen staff.

3. Assures kitchen staff is using proper portion control standards.

Skills:
Oral Communication Skills
Written Communication Skills
Organization
Planning
Professionalism
Food Preparation
Math Aptitude
Time Management

E-mail Resume
chef@chateaugcc.com

Banquet Chef

Summary: Responsible for all kitchen operations including ordering, scheduling, costing, cleanliness, scheduling and preparing menu items by performing the following duties.

Duties and Responsibilities include the following. Other duties may be assigned.

1. Retrieves, processes and prepares ingredients necessary to prepare menu items.

2. Prepares food items prior to and during meal time periods.

3. Prepares, slices and butchers meat, chicken, fish, cheese, produce and other food products on a daily basis.

4. Follows portion and quality control standards of the menu.

5. Creates specials while maintaining the quality and consistency of the club’s standard menu items.

6. Applies knowledge of and operates all kitchen utensils to include fryer, pots and pans, stove, oven, grill, dishwasher, broiler, griddle, slicers, mixers, blenders, graters, can openers and knives.

7. Oversees maintenance of all kitchen equipment and notifies the Head Chef of needs for new or replacement equipment.

8. Applies knowledge of state and local food handling requirements.

9. Orders food products on a daily, weekly and/or monthly basis.

10. Maintains food product inventory and remains aware of shortages.

11. Communicates health and/or safety concerns/violations immediately to the General Manager.

12. Assists kitchen staff with duties as required.

13. Attends management meetings on a weekly basis.

14. Performs other related duties as assigned.

Supervisory Responsibilities:

1. Establishes and controls the work schedule of banquet kitchen employees.

2. Develops and maintains an effective party, wedding, and etc through the selection, training, compensation, motivation, termination and review of all kitchen staff.

3. Assures kitchen staff is using proper portion control standards.

Skills:
Oral Communication Skills
Written Communication Skills
Organization
Planning
Professionalism
Food Preparation
Math Aptitude
Time Management

Contact
chef@chateaugcc.com

Banquet Chef

Summary: Responsible for all kitchen operations including ordering, scheduling, costing, cleanliness, scheduling and preparing menu items by performing the following duties.

Duties and Responsibilities include the following. Other duties may be assigned.

1. Retrieves, processes and prepares ingredients necessary to prepare menu items.

2. Prepares food items prior to and during meal time periods.

3. Prepares, slices and butchers meat, chicken, fish, cheese, produce and other food products on a daily basis.

4. Follows portion and quality control standards of the menu.

5. Creates specials while maintaining the quality and consistency of the club’s standard menu items.

6. Applies knowledge of and operates all kitchen utensils to include fryer, pots and pans, stove, oven, grill, dishwasher, broiler, griddle, slicers, mixers, blenders, graters, can openers and knives.

7. Oversees maintenance of all kitchen equipment and notifies the Head Chef of needs for new or replacement equipment.

8. Applies knowledge of state and local food handling requirements.

9. Orders food products on a daily, weekly and/or monthly basis.

10. Maintains food product inventory and remains aware of shortages.

11. Communicates health and/or safety concerns/violations immediately to the General Manager.

12. Assists kitchen staff with duties as required.

13. Attends management meetings on a weekly basis.

14. Performs other related duties as assigned.

Supervisory Responsibilities:

1. Establishes and controls the work schedule of banquet kitchen employees.

2. Develops and maintains an effective party, wedding, and etc through the selection, training, compensation, motivation, termination and review of all kitchen staff.

3. Assures kitchen staff is using proper portion control standards.

Skills:
Oral Communication Skills
Written Communication Skills
Organization
Planning
Professionalism
Food Preparation
Math Aptitude
Time Management

Contact
chef@chateaugcc.com

Executive Chef

Responsibilities:

A restaurant & oyster bar located in historic Uptown New Orleans is searching for a full-time, experienced executive chef. The executive chef will:

· Train and manage all kitchen personnel and supervise/coordinate all related culinary activities;

· Estimate food consumption and purchase food; select and develop recipes;

· Standardize production recipes to ensure consistent quality;

· Establish presentation technique and quality standards;

· Plan and price menus;

· Ensure proper equipment operation/maintenance; and

· Ensure proper safety and sanitation in the kitchen.

The executive chef may develop selected items or for select occasions. The executive chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The executive chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.

The executive chef will need to exhibit the characteristics of leadership, management, critical thinking, and control under pressure. Ability to control labor and food cost are essential skills with this position. The ability and willingness to visit with guests at appropriate times is also an important skill needed. A degree in culinary arts is recommended but not required.

Please submit a cover letter including your desired salary range stating your interest in the job opening along with your resume to chefsearchnola@gmail.com. No phone calls please.

Broussard’s

Broussard’s is looking for an experienced Sous Chef to join their team.

Please contact Alicia at alicial@creolecuisine.com or 985-237-0142

www.creolecuisine.com