Vacancy expired!
Bayou Wine Garden is looking for some line cooks to add to the team!
We need someone to join our Mid City wine bar family. Our kitchen features a wide array of house made charcuterie, cured whole cuts and salami, a large cheese selection, and a creative menu focusing on whole animal butchery and preservation techniques such as smoking and pickling. We're looking for a hard working, dedicated, honest person, who has a strong background in the culinary world and wants to learn and be creative!
The ideal candidate will possess the following attributes:
Experience in a wide variety of cooking styles and techniques, lending the ability to creatively develop menu items and specials that reflects the style of the bar
Patience and the ability to teach others, and to learn from others. We firmly believe that everyone can teach, and no one knows everything!
Ability to work the line in an organized and efficient manner - we are a bar kitchen, and as such timing and flow can be very different from traditional restaurants
Ability to expedite the line, both while working on it and from the other side
Ability to work in a small space with limited equipment in a way that effectively maximizes what we do without going beyond our limitations
Understanding the basic principles of inventories and par levels
Good communication skills - you cannot over communicate!
Effective organization and cleanliness standards, and the ability to maintain them throughout the system
Knowledge of general ServeSafe principles, within the kitchen and the organization in general - valid ServeSafe Certification preferred
Flexible / open schedule - we try to have a set schedule for the kitchen rather than one that changes every week, but as part of management you may need to help cover if someone is sick or vacationing.
We are a small kitchen with a small staff, so it is important to all of us to bring someone in who will fit into the family team! We are looking for people to help with our constant desire for improvement.
Please email Morgan at moe@bayoupartnership.com by responding to this ad with resume. Those we are interested in will be called to set up an appointment for an interview.
More about us and the kitchen: we are primarily a bar, with our kitchen operating from 11am until 11pm on weeknights and 12am on Friday and Saturday. Bartenders take orders, and cooks run the food (though we have a food runner for busier times), so you must be able to interact with customers in a friendly and professional manner. This system allows us to make tips! A portion of the bartenders tips goes to the kitchen, and is split up based on hours, so the busier we are (and the harder you work), the more money everyone will make.
There are no "stations" in our kitchen - while you will start out learning the hot line and move into the other arenas, cooks must be able to learn about 20+ cheeses and 15+ charcuterie items, and put together "boards" based on customer orders.
There is a big opportunity for creativity and menu development at all levels in our kitchen - if you have an idea for a new dish or a special, we fully encourage you to "play" and will help you develop a winning dish that we will all be proud to showcase. Our menu changes fairly regularly as well, and we try to have a balance of accessible and more esoteric ingredients, ensuring a great learning environment for culinarians of all levels.
Vacancy expired!