Posted on: November 26, 2022
Our Sous Chefs have a passion for cooking and an active
commitment to quality, safety, and sanitation practices. Our Sous
Chefs also have extensive product knowledge and willingness to
explore and use local ingredients with an individual culinary style
that manifests in on-concept, innovative, and scratch recipes.
Supporting the Executive Chef, the Sous Chef oversees kitchen
management, ensuring the standards are met. Must be familiar with
all phases of food preparation techniques. Oversees food budgeting
and optimizes food costs, maintains recipe standards, manages
kitchen pantry and stock levels, develops relationships with
purveyors, and orders supplies as needed in the restaurant.
Experienced skills in garde manger, broiler, saucier, and large
quantity cooking. Controls food production in all work areas
including proper cooking methods, cooking times and temperature.
Our Sous Chefs are proactive in creative menu development,
successful shift management, hiring, training, developing, and
retaining culinary talent. Maintains current and accurate
information regarding menu (i.e. preparation techniques,
seasonings, ingredients and plate presentation).
---Promotion from within
---401k Retirement plan
---Daily staff meals
---Employee discount for dining
Tavi is serving Israeli-inspired dishes, including wood-fired pita,
elaborate hummus plates, and a selection of small and large
Pay: $50000 - $58000 / year
Paid time off
Job types: Full-time
Education: No education required
Work location: On-site%49232917%
Keywords: TAVI, New Orleans , Sous Chef, Other , Covington, Louisiana
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