Lead Cook - Steakhouse

L'Auberge Baton Rouge; Baton Rouge (LA); On-site; USD 30,000 - 45,000; Full time

Job summary

L'Auberge Baton Rouge in Baton Rouge, Louisiana is seeking a culinary professional to ensure that food products meet all recipe standards and maintain proper production levels. The ideal candidate will possess strong knowledge of food preparation techniques and demonstrate excellent communication skills.

Applicants must have a High School Diploma or equivalent and three years of back of house restaurant experience, including a Health and Sanitation class completion and sanitation certification. Join a team that values food safety and quality.

Qualifications

• Three years back of house restaurant experience.
• Completion of Health and Sanitation class.
• Sanitation Certification is required.

Responsibilities

• Ensure products meet recipe standards.
• Maintain proper production levels and knowledge of preparation methods.
• Communicate staffing levels with daily volume.
• Ensure proper food handling and storage standards.
• Relieve line cooks as needed.

Skills

Food preparation techniques

Interpersonal skills

Cooking skills

Knowledge of food safety

Education

High School Diploma or equivalent

Job description

Responsibilities

• Responsible for ensuring products meet all recipes standards
• Responsible for maintaining proper production levels - Knowledge of all applicable food preparation methods and measures
• Knows and understands all cooking tools and measurement conversions
• Communicates and maintains proper staffing levels with daily volume
• Ensures proper handling and storage of food items as per internal and Health Department standards
• Maintains integrity with food and labor controls - Has good interpersonal and communication skills
• Understands and follows all policies and procedures - Ability to communicate with cultural differences
• Relieves line cooks as needed
• Makes recommendations in ordering supplies
• Ability to give direction, assign tasks, follow up with assigned tasks, coach for success and administer counseling of policy and procedural violations
• Must show skills in garde manger, broiler, sauté stations, saucier, and large quantity cooking according to recipe specifications

Qualifications

• High School Diploma or equivalent
• Familiar with all phases of food preparation techniques
• Three years back of house restaurant experience
• Health and Sanitation class completion
• Sanitation Certification Required
• Familiar with all phases of food preparation and production methods

Equal Opportunity Employer