Company Overview:
Bijou Restaurant is an upscale dining destination in the heart of Sonoma County, Petaluma, specializing in French California cuisine that emphasizes seasonal and locally-sourced ingredients. Our commitment to innovation and excellence in each dish is paralleled by our dedication to providing an extraordinary dining experience.
Job Title: Sous chef
Position Type: Full-Time
Overview:
As the Sous Chef at Bijou Restaurant, you will play a crucial role in our culinary team, supporting the Head Chef in every aspect of kitchen operations. Our goal is to achieve an elevated our guests experience , and we are seeking a passionate, skilled, and dedicated Sous Chef who shares our vision for excellence in cuisine, presentation, and service.
Key Responsibilities:
1. Culinary Leadership:
- [ ] Assist the Head Chef in menu planning, development, and execution.
- [ ] Oversee kitchen staff and ensure proper training and supervision to maintain high culinary standards.
- [ ] Foster a positive and collaborative working environment.
2. Food Preparation and Cooking:
- [ ] Prepare high-quality dishes in accordance with the restaurant’s recipes and standards.
- [ ] Ensure consistency in taste and presentation for all menu items.
- [ ] Experiment with flavors, techniques, and presentations to enhance menu offerings.
3. Quality Control and Safety:
- [ ] Monitor food quality and adherence to health and safety regulations.
- [ ] Maintain high standards of cleanliness and organization within the kitchen.
- [ ] Conduct regular inspections of food storage and preparation areas.
4. Inventory Management:
- [ ] Assist in ordering and purchasing ingredients while minimizing waste.
- [ ] Maintain inventory records and ensure proper storage of food products.
5. Creativity and Innovation:
- [ ] Contribute to the creative process behind menu design, with an emphasis on seasonal and locally sourced ingredients.
- [ ] Stay abreast of food trends and culinary innovations to keep the menu fresh and exciting.
6. Team Collaboration:
- [ ] Work closely with the front-of-house staff to ensure seamless service and communication.
- [ ] Assist in scheduling and managing kitchen staff to optimize workflow during peak service hours.
7. Fiscal Responsibility:
- [ ] Help develop the kitchen budget and strive to meet financial targets.
- [ ] Monitor food costs and make recommendations for adjustments to ensure profitability.
8. Customer Engagement:
- [ ] Be available to interact with guests when needed, sharing insights about the menu and ingredients.
- [ ] Handle special dietary requests and accommodate guests’ food preferences.
Qualifications:
- [ ] Culinary degree or equivalent experience in a high-volume restaurant.
- [ ] Minimum of 3 years of experience as a Sous Chef or in a similar role in a fine dining restaurant.
- [ ] Exceptional culinary skills and a strong understanding of various cooking techniques and cuisines.
- [ ] Proven experience in menu development and a passion for creating innovative dishes.
- [ ] Strong leadership skills and experience managing kitchen staff.
- [ ] Excellent organizational and multitasking abilities.
- [ ] Familiarity with inventory management and cost control.
- [ ] Knowledge of health and safety regulations and commitment to maintaining a clean kitchen.
Personal Attributes:
- [ ] Strong work ethic with a passion for the culinary arts.
- [ ] Attention to detail and meticulous in food preparation.
- [ ] Ability to remain calm and effective under pressure.
- [ ] Strong communication skills and a team-oriented mindset.
- [ ] Willingness to work flexible hours, including nights, weekends, and holidays.
Job Title: Chef de Partie
Position type: Full time
Position Overview:
The Chef de Partie is a pivotal role in our kitchen, vital to the daily operations and the overall culinary vision of our restaurant. This position requires a highly skilled, diligent, and creative culinary professional who can maintain high standards of food preparation, presentation, and safety. The ideal candidate will have a passion for excellence and a commitment to delivering outstanding dishes that reflect our restaurant's culinary ethos.
Key Responsibilities:
1. Food Preparation and Cooking:
- [ ] Prepare and cook high-quality dishes in accordance with the restaurant's menu and standards.
- [ ] Oversee and execute cooking tasks on a specific station (e.g., sauté, saucier, pastry), ensuring consistency and quality.
2. Quality Control:
- [ ] Ensure all food prepared is of the highest quality and meets the required standards.
- [ ] Conduct regular tastings and quality checks of all dishes and ingredients.
- [ ] Maintain impeccable presentation for all dishes leaving the kitchen.
- [ ] Communicate effectively with team members to ensure a smooth and efficient kitchen operation.
3. Kitchen Management:
- [ ] Maintain cleanliness and organization in the workstation in compliance with health and safety regulations.
- [ ] Assist in inventory management, including ordering and receiving supplies, while minimizing waste and adhering to budget constraints.
- [ ] Ensure that all kitchen equipment is functioning correctly and report any maintenance issues to the Head Chef.
4. Adherence to Standards:
- [ ] Follow all food safety and sanitation guidelines, promoting a safe and hygienic kitchen environment.
- [ ] Stay updated on industry trends and best practices, adapting techniques to improve kitchen efficiency and dish quality.
- [ ] Participate in regular menu tastings and critiques to refine and enhance culinary skills.
Qualifications:
- [ ] Proven experience as a Chef de Partie or in a similar role, ideally in a Michelin-starred or high-end restaurant environment.
- [ ] Culinary degree or equivalent qualification from a recognized institution.
- [ ] Strong knowledge of various cooking methods, ingredients, and equipment.
- [ ] Ability to work in a fast-paced environment while maintaining attention to detail.
- [ ] Excellent communication and teamwork skills.
Working Conditions:
- [ ] Ability to work evenings, weekends, and holidays as required.
- [ ] Must be able to stand for long periods and lift heavy items (up to 50 lbs) as part of the role.
Job Title : Commis Chef
Position type: Full time/ Part time
Job Summary :
The Commis Chef plays a vital role in our kitchen, assisting the senior chefs in preparing high-quality dishes that adhere to our restaurant’s standards of excellence. This position offers an excellent opportunity to develop culinary skills and advance within a restaurant committed to achieving high status.
Key Responsibilities :
1. Food Preparation
- [ ] Assist in the preparation and cooking of dishes according to restaurant recipes and standards.
- [ ] Ensure all ingredients are prepped and ready for use during service.
2. Quality Control
- [ ] Maintain strict hygiene and cleanliness standards in the kitchen and food storage areas.
- [ ] Assist in food presentation and ensure that dishes meet the restaurant’s aesthetic and quality standards.
3. Learning and Development
- [ ] Observe and learn from senior chefs to understand various cooking techniques, including baking, grilling, and sauces.
- [ ] Participate actively in training sessions to enhance culinary skills and knowledge.
4. Team Collaboration
- [ ] Work closely with the kitchen team, communicating efficiently to ensure a smooth workflow during shifts.
- [ ] Assist in training interns or apprentices and helping to create a positive team environment.
5. Inventory Management
- [ ] Assist in managing kitchen inventory, including ordering and maintaining stock levels of ingredients.
- [ ] Report any shortages or issues with supplies to the senior chef.
6. Adherence to Standards
- [ ] Follow health and safety regulations and food safety standards at all time
Qualifications :
- [ ] Previous experience in a professional kitchen or culinary school education is preferred.
- [ ] Passion for cooking, with a desire to learn and grow in the culinary field.
- [ ] Ability to work in a fast-paced environment, demonstrating good time management and organizational skills.
- [ ] Strong communication and teamwork abilities.
Personal Attributes :
- [ ] Positive attitude and a willingness to take feedback and improve.
- [ ] Motivation to contribute to the restaurant’s pursuit of culinary excellence.
Working Conditions :
- [ ] Willingness to work flexible hours, including evenings, weekends, and holidays.
- [ ] Physically demanding role requiring standing for long periods and lifting heavy items.
Conclusion:
The Back Of House team is essential to the successful operation of our kitchen and our pursuit of a high recognition. By combining exceptional culinary skills, creativity, and a collaborative spirit, you will play a key role in elevating our restaurant's culinary offerings. If you are passionate about fine dining and dedicated to excellence in the kitchen, we invite you to apply and join our culinary team.
Benefits: For all kitchen positions
- [ ] Competitive salary based on experience.
- [ ] Opportunities for professional development and advancement.
- [ ] Access to culinary workshops and training programs.
- [ ] Employee discounts on food and beverage.
Application Process:
Interested candidates are invited to submit their resume, a cover letter detailing their culinary philosophy, and a portfolio of previous work (if applicable) to info@restaurantbijou.com
At Bijou, we are committed to achieving culinary excellence and creating memorable dining experiences. If you are a dedicated Sous Chef looking to make your mark in a Michelin-star environment, we encourage you to apply!