Chef De Cuisine/ Head Chef/Line cook/Breakfast cook

Hello We are a high volume restaurant in business since 1990 located in Lasalle.

https://www.facebook.com/BrasseriedesRapides/

https://brasseriedesrapides.com/

Here is a list of responsibilities:

Must be able to improvise and trouble shoot in a capacity that best serves clients and the businesses bottom line Scheduling Labor cost management Hygiene and safety certificate and application methods (MAPAQ, SERVE SAFE) Knowledge of WP and EXCEL and PP Ability to follow a recipe Experience ordering and organizing for large groups Catering A la carte and buffet breakfast experience Knowledge of Food Cost and inventory tracking How to work with weekly, monthly and annual budgets. How to create spending budgets and restraints based on PL reports and previous year analysis Knowledge of purveyors and purchasing programs Ability to Use the Rational Oven to its potential and program recipes as needed Ability to disassemble and reassemble convection pizza oven and clean. Strong cleaning and closing skills Understanding the need to Manage in either a Macro or Micro style based on situation and circumstance Strong delegation skills & interpersonal skills Training and or mentoring experience Cued to industry trends and movements - Cultural foods and influence - The where to be spots - Our competitors - How they all tie into us and our ideas to grow and evolve Ability to create daily menus and creative specials based on in house ingredients Knowledge of banquet style service and setup Ability to standardize recipes Plate and large platter decorative skills Knowledge of seasonal trends and ingredients Promotional ideas and or event design ideas

Job Type: Full-time