Required Years of Experience
1 year
Job Details
- Understand the quality requirements and expectations of the restaurant.
- Prioritize daily work schedules with fellow Chef de Parties, Commis and Externs/Stages.
- Assure all necessary items are in the restaurant at the start of the shift through personal inspection. Communicate any needs in an appropriate time frame, ensuring all ingredients represent our quality standards and are in line with the standards established by the Management Team. Communicate any discrepancies in a timely manner.
- Assure all mise en place for assigned areas is finished and organized in a timely manner and to the standard of the restaurant.
- Responsible for the efficient, consistent, accurate and organized production of mise en place requested by the Sous Chefs, Chef de Cuisine, and Executive Chef/Owner. Assist in training and mentoring of your team members to assist them in achieving the team’s vision.Maintain an accurate recipe book and journal for techniques, making sure it is current with the menu and companies documentation procedures.
- Collaborate when appropriate in menu changes and development.
- Ensure that all food and products are consistently prepared and served according to the properties, recipes, portioning, preparation, serving and health standards.
- Organize and prioritize daily responsibilities to ensure their timely completion.
- Maintain a clean, sanitary, and safe work environment. Keep all areas clean and organized at all times.
- Work in tandem with the team to ensure standards are met or exceeded as it relates to appearance of the facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment.
- Communicate effectively with all team members to assure standards are achieved.
- Take appropriate action to rectify any issues that may arise.
- Ensure equipment is kept clean and in excellent working condition.
- Attend all scheduled employee meetings and come prepared to contribute to ideation sessions.
- Provide mentorship to new and less experienced staff members.
- Flexibility to work varying shifts, evenings, weekends, holidays, and overtime as business dictates.
- All other duties as assigned by supervisor.
Compensation Details
Compensation: Hourly ($17.00) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Dining Discounts, Fringe Benefits
Required Skills
Teamwork
Attention to Detail
Time Management
Problem Solving
Leadership
Adaptability
Customer Service Orientation
Creativity in Menu Development
Read more
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Breads, Coffee / Tea, French, Californian
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Part of Restaurants by Melissa and Sean McGaughey
Troubadour Bread & Bistro is a vibrant culinary destination known for its artisanal sourdough bread, fresh California-grown ingredients, and innovative French bistro-style dishes. Our mission is to create a warm and inviting atmosphere where guests can enjoy exceptional food and service. We pride ourselves on our commitment to quality and sustainability, sourcing local ingredients & wines.
Awards / Distinctions
2025
2024
