The Executive Sous Chef assists with the daily operations of the kitchen, providing professional leadership and direction to kitchen personnel. Ensures that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. Maintains a safe, orderly and sanitized kitchen. Reporting directly to the Executive Chef, this position will assist in ordering, menu engineering, cost control, and supervision and training of staff.
Culinary graduate preferred. Additionally, first-hand experience in European (French and Spanish) cuisine is preferred. Ideal candidate will be energetic enthusiastic, and able to handle various levels of customer volume. Previous experience in fine dining is REQUIRED...4 to 5 yrs on-the-job experience required in fine-dining kitchens with solid references from superiors and co-workers alike.
Position requires professionalism, outstanding communication skills, and organizational abilities. Must have hands on management style with strong communication and organizational skills and the ability to effectively manage and motivate a diverse staff.
We provide a challenging team orientated environment, where excellence in expected in all areas of food preparation and presentation.
Company Profile:
The creation of Cuvie began in 1999 with the redesign of a corner space in the historic, late nineteenth-century complex of the old New Orleans Board of Trade. Today, the buildings original red brick forms two walls of the large dining room. At midday, an expanse of glass at the rear bathes the room with light and offers a sweeping view of the classic architectural details of an adjacent structure. From thick wooden beams hang wrought-iron chandeliers cradling jeroboams and magnums that once held some of Frances legendary champagnes. Placed between pilasters and panels of burnished wood are gilt-framed landscapes, portraits and still lifes. Under the direction of Executive Chef Bob Iacovone, Cuvies menus amount to contemporary celebrations of the French and Spanish influences that have informed New Orleans gastronomy for more than two centuries. The approach is typified in such dishes as a napoleon of thin, crisp slices of fried mirliton (chayote) layered with equally thin-sliced shrimp and splashes of Creole rimoulade sauce; a paella cake of andouille sausage with garlic and wild mushrooms; and a shellfish croquette served with corn succotash and a red-pepper coulis. Sharing the spotlight with Cuvies kitchen is the wine cellar, boasting more than 600 labels from top producers in the Americas, Europe and Australia. Cuvie has maintained top-10 ranking from the New Orleans Times Picayune for the last 2 years. Zagat Guide ranks Cuvie in America's Top Restaurants.
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