Chef D 'Cuisine (Luk Fu) - Bossier City

Responsibilities

• Development and management of the budget and food cost %.
• Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
• Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment within assigned food venue.
• Is the creative manager in determining the menu and food offerings.
• Develops staff, to include, interviewing for new hires and performance management inclusive of disciplinary counseling and conducting performance evaluations.
• Manages restaurant personnel in preparation all menu offering while retaining the maximum amount of desired nutrients special and dietary request to include low-fat, sodium, vegetarian and low-calorie meals.
• Manage food costs and establish purchasing specifications for restaurant food and beverage offerings.
• Manage programs and processes to control and reduce loss time injuries.
• Plans plating of foods in assigned restaurant to maximize visual impact and minimizing waste.

Qualifications

• Education: 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.