Roundsman Cook - Napoleon House

The Ralph Brennan Restaurant Group; New Orleans (LA); On-site; USD 32,000 - 52,000; Full time

Benefits offered by this job

Company parking nearby

Generous PTO

Medical, Dental & Vision Insurance

401-K

Free shift meals + employee discount

Career growth opportunities

Job summary

Ralph Brennan Restaurant Group is seeking a Roundsman Cook to support multiple kitchen stations and assist with banquet execution in our New Orleans kitchens. The role emphasizes dependable, organized performance under pressure with strong teamwork and a commitment to quality and presentation.

Ideal candidates will have previous professional restaurant kitchen experience, the ability to follow recipes, and a proven track record of maintaining cleanliness and food safety in a fast-paced

Qualifications

• Experience in professional restaurant kitchen and banquet kitchen preferred.
• Ability to work at multiple kitchen stations and banquet execution.
• Follow recipes and instructions accurately.
• Strong attention to cleanliness and food safety.

Responsibilities

• Prepare, cook, and plate menu items according to recipes and portion specs.
• Rotate between stations including sauté, grill, fry, pantry, and banquet areas.
• Step in for cooks when needed during service.
• Maintain quality, temperature, portion control, and presentation.
• Ensure food safety, sanitation, and hygiene standards.
• Assist with receiving, storing, and handling food and supplies.
• Work with team to meet service demands and deadlines.

Skills

Kitchen multitasking

Teamwork

Following recipes

Food safety

Attention to cleanliness

Job description

The Roundsman Cook is responsible for preparing and cooking food across multiple kitchen stations as needed. This position provides flexible kitchen support by filling in for other cooks, maintaining consistent food quality and presentation, and assisting with daily kitchen operations for a la carte dining and banquet execution. The ideal candidate is dependable, organized, able to work well under pressure, and comfortable working at various stations.

Essential Duties and Responsibilities

• Prepare, cook, and plate menu items according to established recipes, standards, and portion specifications.
• Rotate between kitchen stations, including sauté, grill, fry, pantry, garde manger, banquet execution and other areas as assigned.
• Step in for cooks who are absent or need additional support during service.
• Complete daily food preparation, including cutting, portioning, marinating, seasoning, and cooking ingredients.
• Maintain proper food quality, temperature, portion control, and presentation.
• Follow all food safety, sanitation, and personal hygiene standards.
• Properly store, label, date, and rotate food products using FIFO procedures.
• Maintain a clean, organized, and sanitary workstation throughout the shift.
• Monitor inventory levels and communicate shortages or product needs to the Chef de Cuisine or Chef on Duty.
• Assist with receiving, storing, and properly handling food and supplies.
• Minimize food waste and use ingredients efficiently.
• Assist with opening and closing kitchen duties.
• Follow all company policies, procedures, and health department regulations.
• Work cooperatively with cooks, dishwashers, servers, supervisors, and management.
• Perform additional kitchen duties as assigned.

Qualifications

• Previous professional restaurant kitchen & banquet kitchen experience preferred.
• Knowledge of basic cooking methods, food preparation, and kitchen equipment.
• Ability to work effectively at multiple kitchen stations and banquet execution.
• Ability to follow recipes and instructions accurately.
• Strong attention to cleanliness, food safety, and organization.
• Ability to work in a fast-paced environment while maintaining quality and consistency.
• Reliable attendance and punctuality.
• Ability to communicate effectively and work as part of a team.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry kitchen supplies and equipment weighing up to approximately 50 pounds.
• Ability to bend, reach, stoop, and work in confined kitchen areas.
• Ability to work around heat, steam, sharp equipment, and commercial kitchen machinery.
• Ability to work flexible schedules, including evenings, weekends, and holidays as required.

Work Environment

This position works primarily in a fast-paced commercial kitchen environment. The Roundsman Cook must be comfortable adapting to changing station assignments and maintaining productivity and professionalism during busy service periods.

Reporting Relationship

Reports to: General Manager/Executive Chef, Chef de Cuisine, Sous Chef.

What's in it for you?

Company subsidized French Quarter Parking 3 blocks away - $5/ day for you

Generous Paid Time Off

Medical, Dental & Vision Insurance

401-K

Free Shift Meals + employee discount at all Ralph Brennan Restaurants

Excellent opportunities for career growth

Ralph Brennan’s six high-energy, high-experience restaurants (plus a bakery) stand apart for our commitment to inspired, locally-sourced cuisine and gracious hospitality served up in New Orleans’ most revered and iconic dining rooms.