Executive Chef

Beautiful Beau Chene CC, located in Mandeville, La in the New Orleans metro area, is seeking an Executive Chef to work as a true thought-partner with the Club Manager as we continue to point Beau Chene CC to the future, while not abandoning the South Louisiana/New Orleans foods traditionally associated with Beau Chene and loved by our members. Attributes valued in a Chef: Consistency, innovation, organization, work ethic, cost control and a service heart.

The Club provides a la carte lunch and dinner, private parties and club events. During the summer we also have a poolside cabana with hot food service. Proficiency at buffet presentation a must, as well as the ability to manage multiple outlets simultaneously. Prior club experience a plus, but all qualified applicants will be considered.

The Club's F&B sales total approximately $1.1 M per year and the Club is closed on Mondays. We offer competitive salary and benefits in a supportive, professional work environment.

The position is available immediately.

Job Type: Full-time
Required experience: Executive Chef: 3 years

Executive Chef

Executive Chef
Beau Chene Country Club
Mandeville, LA 70471

Beautiful Beau Chene CC, located in Mandeville, La in the New Orleans metro area, is seeking an Executive Chef to work as a true thought-partner with the Club Manager as we continue to point Beau Chene CC to the future, while not abandoning the South Louisiana/New Orleans foods traditionally associated with Beau Chene and loved by our members. Attributes valued in a Chef: Consistency, innovation, organization, work ethic, cost control and a service heart.

The Club provides a la carte lunch and dinner, private parties and club events. During the summer we also have a poolside cabana with hot food service. Proficiency at buffet presentation a must, as well as the ability to manage multiple outlets simultaneously. Prior club experience a plus, but all qualified applicants will be considered.

The Club's F&B sales total approximately $1.1 M per year and the Club is closed on Mondays. We offer competitive salary and benefits in a supportive, professional work environment.

The position is available immediately.

Job Type: Full-time
Required experience: Executive Chef: 3 years

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