What are the responsibilities and job description for the Fine dining Cook position at Broussard's Restaurant & Courtyard?
Fine dining Cook - Broussard's Restaurant & Courtyard
Are you a highly skilled and motivated Cook with a passion for fine dining? Do you thrive in a dynamic and time-sensitive environment? If so, we have an immediate opportunity for you to join our team at Broussard's Restaurant & Courtyard.
Broussard’s first opened its doors in 1920, combining local Creole cuisine with classic French dishes. Today, Executive Chef Jimi Setchim continues the tradition of a French and Creole influenced menu. As a Fine Dining Cook, you will have the opportunity to work in a kitchen with a rich history and culture, creating delicious dishes that honor the past while moving forward for the next 100 years.
Job Overview:
- Prepare and cook high-quality dishes in a fine dining setting
- Collaborate with the culinary team to create innovative menus
- Ensure food preparation and presentation meet the restaurant's standards
- Follow all health and safety regulations
Job Requirements:
- Previous experience as a Cook in a fine dining establishment
- Strong knowledge of French and Creole cuisine
- Ability to work in a fast-paced and time-sensitive environment
- Excellent attention to detail and plating skills
- Flexibility to work weekends, holidays, and both day and night shifts
Benefits:
- Health insurance, dental insurance, and vision insurance
- Employee discount on dining
Location: Broussard's Restaurant and Courtyard. 819 Conti Street, New Orleans, La 70112
If you are a talented and enthusiastic Cook with a passion for fine dining, we invite you to apply for this exciting opportunity. Join us as we celebrate 100 years of dining in the French Quarter and be part of a team dedicated to creating exceptional culinary experiences.
Broussard’s first opened its doors in 1920 when prominent local chef Joseph Broussard married Rosalie Borrello and they moved into her childhood home on Conti Street. They lived in the apartment upstairs, while Broussard worked downstairs to create a five-star restaurant where he masterfully combined the local Creole cuisine with classic French dishes inspired by his formal Parisian culinary training. In 1966, longtime steward Joseph Segretto took over, and in the 1970s, he renovated the restaurant with the Marcellos. Beginning in the 1980s, Evelyn and Gunther Preuss graciously maintained the restaurant for decades, until the Ammari family acquired it in 2013.
Today, Executive Chef Jimi Setchim continues the tradition of a French and Creole influenced menu. “It’s an honor to work in a kitchen with so much history and culture,” said Setchim. “I’m fortunate to have the opportunity to create special menus for this year that will both honor and celebrate the past while moving forward for the next 100 years.” Thank you for joining us as we celebrate 100 years of dining in the French Quarter.
Salary : $18
