Chef D 'Cuisine (Luk Fu) - Bossier City

Skills to Help You Succeed

• Ability to analyze and interpret departmental needs and results.
• Ability to solve complex problems.
• Ability to perform assigned duties under frequent time pressures in an interruptive office.
• Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements.
• Broad variety of tasks and deadlines requires an irregular work.
• Requires compiling facts and figures in accordance with established procedures.
• Ability to supervise a team.
• Communication skills required to provide information and associated services to hotel management and guests.
• Ability to service clients on moment’s notice, variable distances.
• Ability to perform in an interruptive office environment.

of employees supervised

• Sous Chef
• Prep Cook
• Line Cook II
• Lead Cook III
• Steward

Travel required

As required.

Hours Required

Scheduled days and times may vary based on need.

Must-Haves

• A four (4)-year degree in a related field or equivalent work experience.
• Experience Three (3) to Five (5) years’ experience as a Kitchen/Restaurant Supervisor and/or Sous Chef.
• You will be exposed to an alcohol and smoking environment and must be able to work in such environment.
• Must have the ability to secure and maintain licensure as required by Louisiana Gaming Control Board or any other applicable regulatory entity as may be required to perform assigned duties, or as required by Live’s operating standards.

Physical Requirements

• Ability to stand for long periods of times without sitting or leaning.
• Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 50 pounds of force occasionally or to lift, carry, push, pull, or otherwise move objects.
• Ability to walk continually throughout a scheduled shift.
• Ability to bend, stoop and reach oven, hotel pans, trays, weighing up to 50 pounds.