Chef De Cuisine / Sous Chef at Tujague's

Job Description

Job Description

Tujague's Restaurant, New Orleans second oldest, is looking for one Chef de Cuisine / Sous Chef to join our 26 person strong team. We are located at 429 Decatur St. in the French quarter. Our entire building has recently undergone a full renovation including our spacious state-of-the-art kitchen. The ideal candidate is self-driven, punctual, and reliable.

The Chef de Cuisine is responsible for all aspects of the kitchen such as menus plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. He / she provides leadership, training and hands-on management of the back of house staff. He / she is in charge of executing food in the main kitchen, collaborating with the Executive Chef on menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program. The Chef de Cuisine provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a guest centric attitude and culture.

This is a salaried position offering 45K-60k / year commensurate on experience, and includes health insurance and paid parking. We are an equal opportunity employer and will make any hiring decisions based on the individuals ability to excel in the role of Chef de Cuisine. Tujague's is currently open for dinner Wednesday through Sunday and Brunch Friday through Sunday as well as all major holidays. We will open 7 days a week starting in the month of September.

Responsibilities

• Ensuring that all food meets the highest quality standards and is served timely
• Collaborating with the Executive Chef to plan the menu and design presentation for all dishes
• Collaborating with the Executive Chef to hire and train all kitchen staff
• Coordinating Kitchen staff and assisting them as required
• Managing assigned staff, including scheduling, training, performance feedback and discipline
• Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control
• Assessing the need for and reporting necessary kitchen repairs to the General Manager
• Enforcing best practices for safety and sanitation in the kitchen
• Creating new recipes to regularly update the menu and keeping track of new treads in the industry
• Incorporating feedback from restaurant staff and guests to make improvements or resolve issues

Qualifications

We are looking forward to receiving your application. Thank you.

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