Top 41 Kitchen manager Jobs in Arabi La

Chef de Cuisine - BRG Hospitality
BRG Hospitality Group —New Orleans, LA
- Weekends as needed
- ServSafe
- Customer service
- Ability to walk for extended periods
12d
Drago's Lead Cook (Full Time) *free parking*
Hilton —New Orleans, LA
- $20.05 an hour
- Full-time
- Hospitality
- Management
- Mid-level
- Free parking
6d
Kitchen Manager
Hillstone Restaurant Group —New Orleans, LA
- $100,000 - $110,000 a year
- Weekends as needed
- Mid-level
- US work authorization
- Leadership
- Health insurance
Quick Apply
FOH/BOH Operations Manager
Oceana Grill —New Orleans, LA
- $55,000 - $65,000 a year
- 8 hour shift
- Restaurant management
- Mid-level
- Restaurant
- Free parking
- Health insurance
Quick Apply
Banquet Kitchen Supervisor
The Windsor Court —New Orleans, LA
- Full-time
- Mid-level
- Supervising experience
- Leadership
Quick Apply
6d
Kitchen Manager/Head Chef
The Double Club —New Orleans, LA
- $20 - $25 an hour
- Weekends as needed
- Bar
- ServSafe
- Mid-level
Quick Apply
4d
FOH/BOH Operations Manager
Mambo's —New Orleans, LA
- $55,000 - $65,000 a year
- 8 hour shift
- Restaurant management
- Mid-level
- Restaurant
- Free parking
- Health insurance
Quick Apply
Food Service - Kitchen Manager
SSA Group —New Orleans, LA
- $22 - $24 an hour
- Weekends as needed
- Computer literacy
- Merchandising
- Mid-level
- Paid holidays
- Health insurance
Quick Apply
Lead Cook - Tulane University
Aramark —New Orleans, LA
- $20 an hour
- Weekends as needed
- Basic math
- Mid-level
- University
FOH/BOH Operations Manager
Nola's Cookery —New Orleans, LA
- $60,000 - $65,000 a year
- 8 hour shift
- Restaurant management
- Mid-level
- Restaurant
- Free parking
- Health insurance
Quick Apply
Chef de Cuisine
Dickie Brennan & Company —New Orleans, LA
- $70,000 - $85,000 a year
- Weekends as needed
- Microsoft Outlook
- ServSafe
- Computer literacy
- Health insurance
- Dental insurance
Quick Apply
Territory Sales Manager - Commercial Kitchen Solutions
TFGROUP LLC —Metairie, LA
- $40,000 - $50,000 a year
- Full-time
- Mid-level
- Contracts
- Restaurant
- Paid training
- Paid holidays
Quick Apply
Lead Cook
Vigorous Body —New Orleans, LA
- $15 - $20 an hour
- Full-time
- Mid-level
- In-person
- Kitchen
- Paid training
- Employee discount
Quick Apply
Kitchen Manager
Seawitch Restuarant and Oyster Bar —New Orleans, LA
- $20 - $23 an hour
- Full-time
- Customer service
- Basic math
- Cooking
Quick Apply
12d
Culinary Supervisor
Legends Global —New Orleans, LA
- $20 - $25 an hour
- Part-time
- ServSafe
- Customer service
- Mid-level
Lead Cook - Southern University of New Orleans
Aramark —New Orleans, LA
- Basic math
- Mid-level
- Communication skills
Rib Room | Lead Cook
Omni Hotels & Resorts —New Orleans, LA
- Weekends as needed
- English
- Mid-level
- Hotel
Quick Apply
Lead Cook- Ralph's on the Park
Ralph Brennan Restaurant Group —New Orleans, LA
- $17 - $25 an hour
- Full-time
- No education required
- Ability to lift 50 pounds
- In-person
- Health insurance
- Dental insurance
Quick Apply
Kitchen Manager
Texas Roadhouse —Harvey, LA
- Full-time
- Mid-level
- Restaurant
- Kitchen
- Profit sharing
- Paid parental leave
Kitchen Supervisor
Mr. Ed's Oyster Bar ST CHARLES —New Orleans, LA
- $18 - $20 an hour
- 12 hour shift
- Hospitality
- Casual dining restaurant
- Culinary experience
- Health insurance
- Flexible schedule
Quick Apply
1d

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Chef de Cuisine - BRG Hospitality

BRG Hospitality Group -
New Orleans, LA

Apply Now

Job Details

Full-time
12 days ago

Qualifications

Kitchen health and safety standards
Report preparation
Record keeping
Computer operation
Food service purchasing
Food service health code compliance
ServSafe
Customer service
Computer literacy
Basic math
Employee relationship building
English
Driver's License
Materials management in food and beverage
Computer skills
Gmail
Restaurant supply ordering
Communication with kitchen staff

Full Job Description

BRG Chef de Cuisine Job Description:

The Chef de Cuisine is responsible for upholding the standards of the assigned restaurant brand. The Executive Chef is responsible for overseeing the daily operations of the kitchen, managing and supporting the sous chef team, and setting the employees up for success. Responsibilities include menu development, following budgets and forecasts, scheduling, and managing ordering and inventories.

Essential Functions:

Lead Manager:

Must support and nurture his relationship with the lead management team
Must be willing to give and accept constructive suggestions, and to take a role in the management of the entire restaurant

Menu Development:

Continually develop menu items to reflect a positive, knowledgeable food image
Maintain seasonal specials based on product availability and cost
Change menus (brunch, lunch, dinner, dessert, and parties) a minimum of twice a year to reflect seasonal changes, i.e., fall and spring
Be responsible for food cost, and reflect that responsibility through proper costing techniques
Provide flexibility with regards to guests’ special request
Work with purchasing for the proper utilization of products to avoid waste

Cleanliness/Sanitation:

Work with the kitchen managers to reach the cleaning standards for the operation
Ensure that his staff is following the proper procedures in attaining these goals and that they are held accountable. This includes before, during, and after service.
Maintain a high level of personal cleanliness on the job for themselves and their staff, including:
Personal hygiene – clean hands and fingernails, any open cuts covered, covered and clean hair, proper grooming habits
Uniforms – wears clean, well-fitting uniforms. Maintains professional image.
Clean working areas – both his/her immediate station as well as any other areas, walk-ins, and storage areas
Respect for equipment – by taking responsibility when using the equipment, maintaining the equipment as well as parts
Observe and enforce proper sanitation procedures at all times
Take the necessary steps to educate cooks and kitchen managers on proper sanitation procedures

People:

Supervise the culinary staff, which requires developed managerial skills and people skills, as well as training, coaching, and teaching
Develop effective communication techniques to maintain working relationships with each member of the kitchen staff
Effectively communicate with sous chefs and management staff, creating a team spirit of leadership
Be aware and hold staff accountable for company policies, procedures, and standards
Participate in the selection of cooks through recruiting, interviewing, reference checks, and the hiring procedure
Develop an effective written training program for each station. Appoint trainers and communicate with them weekly
Develop a positive, supportive working relationship with front-of-house managers. Communicate daily.
Respect meeting times
Communicate daily with the General Manager

Maintenance:

Hold cooks accountable for maintaining equipment, i.e., parts, usage
Communicate with the operations manager or maintenance to properly fix equipment as needed
Communicate with the General Manager when new or replacement equipment is needed

Budget, Management & Profit:

Participate with the General Manager and managers to agree on proper goals for food cost, labor cost, and misc. expenses relating to the kitchen
Work with the accounting department, sous chefs, and culinary management staff to build menus around availability, quality, and cost of products
Communicate daily with culinary staff as to any items needed to be utilized
Cost all specials with the purchaser before putting them on the menu
Work with sous chefs and culinary management staff to take a systematic approach to maintain cleanliness and organization, i.e., rotating cleanups, product rotation, etc.
Work with sous chefs, culinary management staff, and front of house managers to record any and all waste, i.e., server errors, product spoilage, customer errors, etc.
Work with all managers to maintain security
Work with Restaurant 365 to develop a realistic monthly labor budget. Schedule within these parameters.
Work with Restaurant 365 to monitor labor daily and weekly
Manage all overtime hours and dollars.
Adjust payroll schedules to reflect business fluctuations
Focus: maintains an awareness of the effect of all actions upon the dining experience of the guest, and makes any decisions based on their impact on the guest

Requirements:

A culinary degree is preferred. A degree in restaurant management is desirable. A combination of practical experience and/or education is an acceptable alternative.
Minimum of 3 years of experience
Ability to read and write in English
Strong communication skills
Strong organizational, multi-tasking, and time management skills
Attention to detail and accuracy
ServSafe certification required.
Knowledge of computers. Knowledge of industry-specific programs such as Toast, OpenTable, etc.
Familiarity with internet programs such as Google emails
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Must possess a valid driver’s license.
Must be eligible to work in the United States.
Basic math and computer/tablet skills.
Ability to stay professional in a stressful work environment.
Ability to work in a team environment and maintain a professional manner.
Superb multitasking skills and an eye for detail.
Available to work different hours, including weekends, days, nights, and holidays.
Positive, engaging personality and professional appearance.
Ability to uphold company standards relating to appearance and dress.
Exceptional interpersonal and communication skills, as well as strong task and time management abilities.
Ability to stand, walk, bend, and lift for extended periods (eight or more hours). Able to lift, push, pull, and carry a minimum weight of up to 50 lbs. Able to stand and walk for extended periods of time, up to eight hours per day. Able to reach above head and shoulder levels. Able to twist, kneel, bend, and crawl. Able to squat and crouch. Able to perform sweeping motion, front-to-back and side-to-side. Able to work in confined spaces. Able to tolerate exposure to dust and cleaning chemicals. Able to climb stairs and ladders.
Manual dexterity
Knowledge of principles and processes for providing customer services. This includes meeting quality standards and company standard policies and procedures.
Able to listen and follow instructions, work unsupervised, and adapt to changing situations.
Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests, and visitors.
Must be able to respond calmly and make rational decisions when handling business-related issues in a fast-paced environment
Comply with all company policies

Additional Information: This list is intended to describe the essential job function requirements. Other functions may be assigned, and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will, and this job description does not imply an employment contract. We are an Equal Opportunity Employer and Drug-free Workplace.

Apply Now

Refine Your Search

kitchen manager jobs in arabi la

Chef de Cuisine - BRG Hospitality

Drago's Lead Cook (Full Time) free parking

Kitchen Manager

FOH/BOH Operations Manager

Banquet Kitchen Supervisor

Kitchen Manager/Head Chef

FOH/BOH Operations Manager

Food Service - Kitchen Manager

Lead Cook - Tulane University

FOH/BOH Operations Manager

Chef de Cuisine

Territory Sales Manager - Commercial Kitchen Solutions

Lead Cook

Kitchen Manager

Culinary Supervisor

Lead Cook - Southern University of New Orleans

Rib Room | Lead Cook

Lead Cook- Ralph's on the Park

Kitchen Manager

Kitchen Supervisor

I want to receive the latest job alert for kitchen manager in arabi la

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