Head Chef - Covington, United States - Pat's Seafood

Description

Job Description

Job Title: Chef

Company: Pat's Seafood Market

Location: Covington, LA

About Us:

Pat's Seafood Market has been a beloved destination for our seafood loving community for over 50 years, renowned for our commitment to providing the freshest catches and exceptional customer service. Just North of downtown Covington, we take pride in offering an extensive selection of premium seafood sourced directly from local fishermen and trusted suppliers. Our family recipes have been passed down for generations and it is an honor to offer freshly prepared Cajun meals to the North Shore. Join our dedicated team and become part of a dynamic environment where passion for quality and unparalleled service thrive.

Who:

We are looking for a Chef, Sous Chef or Veteran Line Cook that is looking to take a step away from conventional restaurant chaos. We offer regular business hours 9am - 4pm (5 days a week) and a proper work life balance. We invite chefs, sous chefs, and line cooks from fine dining or scratch made restaurants to apply.

Job Overview:

The Chef for Pat's Seafood is responsible for overseeing and managing all aspects of the kitchen operations. Our deli offers quality southern recipes made from scratch prepackaged for customers to take home and enjoy. The Chef is responsible for cooking these large batch recipes and maintaining a fully stocked to-go deli selection. In addition, this person will cook and make ready all Catering orders. This role requires a strong understanding of seafood preparation, recipe development and execution, kitchen management, ordering, inventory control, cost analysis, and recipe testing. The Chef will play a crucial role in maintaining the quality of our dishes while ensuring efficient kitchen operations and cost-effective practices.

Key Responsibilities:

• Execute our recipes consistently to support and manage production in the kitchen
• Assist with ownership over Catering Program and day to day pack outs
• Ordering and Inventory Management
• Maintain and update inventory of seafood, ingredients, and kitchen supplies.
• Place orders with suppliers, ensuring timely delivery and quality of products.
• Monitor and manage inventory levels to minimize waste and control costs.

Cost Analysis and Budgeting:

• Identify cost-saving opportunities
• Food Cost Management data entry on a weekly basis
• Monitor portion control to minimize food waste and control food costs.

Labor Cost Management:

• Schedule kitchen staff efficiently, considering peak hours and business needs.
• Track labor costs with weekly support and make adjustments as needed
• Train and develop kitchen staff to maximize productivity and accuracy.

Production Management:

• Work closely to maintain production pars and fill any gaps that present themselves
• Utilize their cooking experience to aid in production consistency for each aspect of the business (Prepared Foods, Fresh Foods, Fried Foods).
• Ensure kitchen staff follow all health and safety regulations.
• Implement and enforce proper food handling and sanitation procedures.

Qualifications:

• Proven experience in higher level kitchen production.
• Knowledge and willingness to execute seafood preparation techniques and culinary trends.
• Excellent communication and leadership skills.
• Ability to work in a fast-paced, high-pressure environment.
• Proficiency in Microsoft Excel or restaurant management software is a plus.
• Food safety and sanitation certification preferred.

Benefits:

• Great working hours - no nights and most weekends off
• Competitive hourly wage
• Employee discounts
• Opportunity to learn about all aspects of seafood from sourcing to cooking
• Supportive and collaborative work environment

If you're ready to dive into a rewarding position at Pat's Seafood Market, please submit your resume and a brief cover letter outlining your relevant experience and enthusiasm for the role. We look forward to welcoming a new member to our seafood-loving family