Kitchen Saucier

Avion Hospitality; New Orleans (LA); On-site; USD 45,000 - 65,000; Full time

Job summary

Avion Hospitality in New Orleans is seeking a Sauce and Culinary Preparations Chef to lead sauce making, stocks, reductions, and other culinary preparations, ensuring quality and consistency. You will support culinary leadership and the employee cafeteria, manage bulk production, menu planning, supplies, and staff, with a focus on safety and efficiency.

This role requires experience as a saucier or similar, strong organizational and teamwork skills, and flexibility to work holidays and weekends.

Qualifications

• Proven experience as a saucier or in a similar culinary role.
• Excellent organizational and time-management skills.
• Demonstrated leadership abilities and the capacity to work effectively within a team.
• Attention to detail and a commitment to quality and consistency.

Responsibilities

• Prepare and execute a variety of sauces, stocks, reductions, soups, and other culinary preparations.
• Support leadership and team with daily production and service needs.
• Coordinate bulk food production for the Culinary Department with consistent quality.
• Oversee daily employee cafeteria operations: menu planning, supplies, production, and staff.
• Ensure all culinary activities adhere to safety, sanitation, and quality standards.
• Maintain a clean, organized, and efficient work environment.
• Collaborate with team members to meet service deadlines and uphold culinary standards.

Skills

Sauce making

Stock prep

Leadership

Time management

Food safety

Teamwork

Fast-paced environment

Flexible schedule

Education

Culinary degree or equivalent

Job description

Description

Join our dynamic culinary team as a Sauce and Culinary Preparations Chef, where your expertise will contribute to delivering exceptional dining experiences. We are seeking a dedicated professional who is passionate about culinary excellence, organization, and team collaboration. This role offers an exciting opportunity to support both our culinary operations and employee cafeteria, ensuring high standards of quality and efficiency.

Key Responsibilities

• - Prepare and execute a variety of sauces, stocks, reductions, soups, and other culinary preparations in accordance with established standards.
• - Support culinary leadership and team members with daily production and service needs to ensure smooth kitchen operations.
• - Coordinate and execute bulk food production for the Culinary Department, maintaining quality and consistency.
• - Oversee and assist with the daily operations of the employee cafeteria, including menu planning, ordering supplies, food production, and staff organization.
• - Ensure all culinary activities adhere to safety, sanitation, and quality standards.
• - Maintain a clean, organized, and efficient work environment.
• - Collaborate with team members to meet service deadlines and uphold culinary standards.

Requirements

Skills and Qualifications

• - Proven experience as a saucier or in a similar culinary role, with strong knowledge of sauces, stocks, and related preparations.
• - Excellent organizational and time-management skills.
• - Demonstrated leadership abilities and the capacity to work effectively within a team.
• - Attention to detail and a commitment to quality and consistency.
• - Ability to work efficiently in a fast-paced environment.
• - Strong understanding of food safety and sanitation regulations.
• - Flexibility to support various operational needs, including cafeteria management and bulk food production.
• - Culinary degree or equivalent professional training preferred.
• - Be able to work flexible schedule including holidays and weekends.
• - Be able to lift up to 50 pounds

We foster a vibrant, collaborative culture that values innovation, growth, and culinary excellence. Join us and be part of a team dedicated to delivering outstanding food experiences while advancing your culinary career.