Job Overview:
Capulet is seeking a chef to manage our Monday through Thursday restaurant operations. The chef will be responsible for ensuring the execution of Capulet’s food menu consistently and at a high level of quality, to include ordering of ingredients, prep, managing staff and working 2x/week shifts as a line cook.
Responsibilities:
- Chef will be responsible for all Capulet food service on Mondays through Thursdays. Capulet’s kitchen serves food from 4pm until 10:00pm on these days.
- Execute our current menu in accordance with existing recipes. As mutual trust grows over time, we are open to suggestions for modifications and changes over time. Focus on timely service (our restaurant is “quick service”) while preserving high quality. If & when the kitchen experiences down-time, chef & cooks may be tasked with prep work for the weekend’s catered events.
- Ensure food menu remains updated in hard copy (menus printed via Adobe InDesign), in our point of sale system (Toast), and on our website (Squarespace).
- Manage Capulet’s line cooks (2 line cooks per shift) and dishwashers (1 per shift).
- Chef will manage the overall operation, will be responsible for prep work, and will be scheduled to “work the line” two shifts (2pm - 10:15pm) per week. Line cooks will cover the other shifts on the line.
- Work with Capulet’s manager to determine the food cost of each item on Capulet’s menu, and to, periodically, maintain updated figures on the company’s food cost as menus and ingredient prices change.
- Work to ensure that Capulet’s back of house maintains a functional and harmonious relationship with the Front of House.
- Handle all on-site catering that occurs during restaurant hours. This catering will typically consist of appetizer dishes for large “on-site” gatherings.
- Maintain a harmonious & functional kitchen alongside Capulet’s Catering Chef, who runs food service for our weekend events. The two chefs will create & maintain systems for harmonious organization and overall benefit. Restaurant Chef will receive catering deliveries during the week and will be responsible for storing them in the kitchen per agreed upon structures.
- Acquire & hold a Food Safety Manager certificate from the state of Louisiana. Ensure all of Capulet’s food service operations (within your purview) remain safe and in alignment with all applicable regulations and policies. You will not need this certification to begin working at Capulet, but should earn it within the first 2 months.
Skills:
- Order, receive & store food ingredients for the menu. Ensure all receipts are tracked and that sufficient ingredients remain on site to ensure all of Capulet’s dishes are available for order.
- Possess all skills required to serve as a line cook 2 nights / week.
- Management skills for a small staff of line cooks & dishwashers (5 employees total).
- Have the capacity to occasionally rotate in new dishes on a seasonal basis. Recommend new seasonal dishes / recipes to our menu for approval by the Owner / Manager.
Capulet is a small business that is owner-operated. We’ve been in business for 6.5 years and have established a reputation for excellence and a positive, welcoming culture. We are looking for a skilled, organized, competent and consistent chef to operate our restaurant and to preserve and to help gradually improve our offerings.
Compensation: 40 hours / week, $25/hour ($1000/week before taxes). Work Mondays through Thursdays; weekends off. When Capulet is not open during restaurant hours (typically 3 weeks in August, 1.5 weeks in December, 1 week for Mardi Gras), 50% pay, no line shifts but management duties apply (for example, ordering in advance of re-opening).
Job Type: Full-time
Pay: $1,000.00 per week
Shift:
- Evening shift
Ability to Commute:
- New Orleans, LA 70117 (Preferred)
Work Location: In person
