August
Location
New Orleans, LA | United States
Job description
Our Pastry Chefs have a passion for cooking and an active commitment to quality, safety, and sanitation practices. Our Sous Chefs also have extensive product knowledge and willingness to explore and use local ingredients with an individual culinary style that manifests in on-concept, innovative, and scratch recipes.
Supporting the Executive Pastry Chef, the Pastry Chef oversees the pastry kitchen, ensuring the standards are met. Must be familiar with all phases of food preparation techniques. Oversees food budgeting and optimizes food costs, maintains recipe standards, manages kitchen pantry and stock levels, develops relationships with purveyors, and orders supplies as needed in the restaurant. Experienced skills in pastry and dessert production including large-scale production of other menu items. Controls food production in all work areas including proper cooking methods, cooking times and temperature. Our Pastry Chef is proactive in creative menu development, successful shift management, hiring, training, developing, and retaining culinary talent. Maintains current and accurate information regarding menu (i.e. preparation techniques, seasonings, ingredients and plate presentation).
Benefits:
•Promotion from within
•Paid vacation
•Insurance Plan
•401k Retirement plan
•Daily staff meals
•Employee discount for dining
August is a Contemporary Creole restaurant creating unique dishes with a focus on Louisiana ingredients and inspired by classical training. Located in a historic 19th century French-Creole building in New Orleans’ Central Business District, the main dining room caters to the most unique dining experience. The interior is rich with original architectural details, gleaming hardwood floors, soaring columns, mahogany paneling and antique mirrors.
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