Head Chef

**About us**

Le Gabrielle is an casual-upscale restaurant founded in Winder, Georgia. We are a French inspired concept that blends flavors and spices from all over the world into an eclectic menu where everyone can find something they love. Though we are well known for our brunch, sweet crepes, and savory crepes, we are much more than just a brunch restaurant. Our goal is to bring an upscale, but affordable and unique dining experience to the community and we are seeking passionate individuals with backgrounds in food service, cooking, or customer service who are seeking to be a part of this new and exciting opportunity.

**Company Values**:

- Delivering outstanding **CUSTOMER SERVICE**:

- Move with urgency and demonstrate **HUSTLE**:

- Commitment to pursue **EXCELLENCE** in all we do
- Desire & willingness to **SERVE OTHERS**:

- Strives to build **TRUST** and show **RESPONSIBILITY**

**Job Benefits**:

- Competitive Pay (Starts at $20+)
- Bonuses (Based on Food Cost & Labor Goals)
- 1 Week Paid Vacation (After 6 Months)
- Discounted Healthcare Options (After 6 Months)
- Opportunities for growth (Opportunity to learn new skills & financial growth)
- Free meals during shift or outside of shift
- Be a positive influence and example to the entire team
- Prior experience working as a head chef or sous chef
- Ability to foster and maintain a positive working environment
- Ability to lead and coach a team
- Ability to keep cool under pressure
- Ability to plan ahead and stay organized
- Ability to communicate well with entire team
- Ability to speak to guests about the food, serve, and experience
- Is punctual, dependable, and trustworthy
- Is detail-oriented with passion and pride for their dishes
- Is humble and coachable with the ability to receive feedback from others

Additional Responsibilities Include:

- Follow and enforce recipe standards with precision in terms of portion, quality, and appearance
- Enforce food safety practices among whole team
- Enforce cleaning standards & cleaning schedules
- Help create new recipes and menus
- Training new staff and give ongoing coaching to staff
- Placing inventory orders & managing inventory organization / rotation
- Monitoring food cost and help implement action to make us more lean in our costs
- Make weekly kitchen schedule with labor budget requirements in mind
- Attend periodical leadership meetings to discuss opportunities for improvement and growth strategies
- Periodically speak with guests regarding the food, recipes, and overall experience

Pay: From $20.00 per hour

Expected hours: 48 - 52 per week

**Benefits**:

- Flexible schedule
- Food provided
- Paid time off

Experience level:

- 5 years

Pay rate:

- Hourly pay

Shift:

- 10 hour shift
- 8 hour shift
- Day shift
- No nights

Supplemental pay types:

- Bonus opportunities

Weekly day range:

- Every weekend
- Monday to Friday

Work setting:

- Upscale casual restaurant

Application Question(s):

- Do you have any prior experience as a head chef or sous chef? If so, please indicate which positions you have held and for how long:
**Experience**:

- cooking: 5 years (required)

**Language**:

- Spanish (preferred, but not required) (preferred)
- English (required)

License/Certification:

- ServSafe Certification (required)

Work Location: In person