Assist Sous Chef and or Chef de Cuisine in providing general leadership, direction and training to the departmental culinary team. Assist in organizing, prioritizing and assigning workload to ensure that production and service run smoothly. Also assist the Chefs in enforcing departmental and company rules by informing their supervising Chef of any infractions of the rules.
Deliver internal and external guest service. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests’ and team members’ needs and questions.
Responsible for learning and being familiar with all the outlets, and for being able to answer general questions regarding the property.
Anticipate the guests’ needs and respond appropriately with a sense of urgency.
Read food orders from computer printouts and prepare food items according to established menu plans.
Prepare all food items according to standard recipes and menu to ensure consistency of products to the guests.
Wash, slice, peel and/or cut various foods to prepare for cooking or serving.
Ability to work with small, delicate and sensitive equipment (i.e. knives) requiring fine finger dexterity.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.
Assist in work direction to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to.
Prepare a daily prep list and written daily orders.
Maintain control of the kitchen and inform chefs if staffing levels are not appropriate based on business volumes.
In an open kitchen environment, guest interaction is a must. Engage the guest each time they come your area. Explain product, ask questions and build positive relationships with the guests.
Coordinate and communicate on orders with dining room staff.
Assume limited charge of kitchen on respective shifts.
Assume limited accountability of supervisors in their absence.
Receive and deliver food to the proper areas.
Coach and direct all cooks and assistant cooks to work in a productive and efficient manner.
Ability to work the line in different locations: sauté, broiler, appetizer, pantry, pasta, grill, etc…
Expedite all food orders promptly in a timely manner.
Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.
Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. Responsible of having a full knowledge of the MSDS program.
Consistent attendance at company/restaurant training programs as they are scheduled.
Complete opening, closing and other side duties as assigned by the supervisors.
Be in constant communication with Sous Chefs.
Pass all tests given including the training in order to retain the knowledge needed to be an effective team member.
Maintain a well-groomed, neat and clean appearance.
Possess the ability to work harmoniously with coworkers.
Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.
Perform all duties as assigned by management.
L’Auberge Casino & Hotel Baton Rouge is a premier southern facility located in Baton Rouge, LA. L’Auberge captures the feel of a Southern river lodge and embraces Louisiana's rich cultural history, food, music and ‘laissez les bon temps rouler’ way of life. It’s contemporary, polished and complete with Southern hospitality! It’s fancy with swagger.
L'Auberge Casino & Hotel
777 L'Auberge Avenue
Baton Rouge, Louisiana 70820