Shaya
Location
New Orleans, LA | United States
Job description
Our Sous 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 Chef, the Sous Chef oversees kitchen management, 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 garde manger, broiler, saucier, and large quantity cooking. Controls food production in all work areas including proper cooking methods, cooking times and temperature. Our Sous Chefs are 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
Shaya restaurant combines Israeli staples with Southern flavors and modern techniques, striking a balance between innovation and tradition. Shaya approaches Israeli cuisine as a grand mosaic, drawing influence and inspiration from North Africa, the Middle East, Eastern Europe, Turkey and Greece. The contemporary menu reflects the ongoing evolution of Israeli food and celebrates the abundance of Louisiana. Shaya highlights seasonal, responsibly and locally-sourced ingredients. The wood-fire oven is central to both the menu and the dining experience, from the incredible homemade, wood-fired pita to vegetable-centric small plates and heartier entrees. Many of the dishes on the diverse menu are meant to be shared and enjoyed throughout many courses.
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