What are the responsibilities and job description for the PM Sautee cook Sun / Mon / Holidays off position at RÊVE Bistro?
REVE a Michelin recognized French bistro in downtown Lafayette
Lead PM Sautee / Saucier Position 5 nights a week Sunday / Monday off! Set schedule.
Shift is 2:00 - 10:00 Tuesday - Thursday & 2:00 - 10:30 Friday - Saturday We can not consider someone who can't arrive until 2:30 or later.
At R VE you have a set schedule. We close for 2 week every July, and after 1 year, one week paid, 3 years it is fully paid time off.
Closed: Thanksgiving, Christmas Eve, Christmas Day & New Year s Day, and all Sundays & Mondays. 401K after 1 year with 4% company match. Paid holidays if they fall on a normal work day after 6 mos (That's an extra 4 paid days a year!)
Pay: DOE starting at $28 -32 / hr plus tips about $70-$90 / week
** If you are a SOLID sautee cook, with a background in French / Michelin restaurants and are looking to work with us, appreciate work life balance but the pay needs to be higher, please email us along with a hourly requirement and we will see what we can do. Must be able to adapt to our menu, and chef's recipes.
Interview process: In person interview. 2nd interview will be 2 hour cooking paid demonstration. You will come cook an entree for the chef using items from our menu.
To apply send your resume and a note as to why you think R VE would be a good fit for you.
What we expect:
Passion. You care about cuisine, more than just cooking.
Honesty. Eager to learn. Ability to communicate clearly & openly. Speak, read & write English.
Team Player - humble and hungry to work together for the success of the team.
Respect: for each other including yourself, the products, equipment & tools. For the recipes and standards, we set. Able to follow the guidelines in order to duplicate what is being shown.
Responsibilities: In addition to working your station, you will assist with keeping food cost & waste low by doing an order list / prep lists for your station each night. Make sure food is labeled and put away properly. Keep safe and maintain proper sanitation. Know what FIFO means.
Saucier, know your classic mother sauces, and taste all the time to ensure guests are getting that WOW experience.
4-5 years experience in a fast-passed kitchen, preferably Michelin or French cuisine. Unfortunately, we can not consider applicants who do not have full service restaurant experience.
Ability to multi-task and work well under pressure.
Culinary degree a plus, but not required
Able to provide 2- 3 professional references
We are 1/2 mile from BART
About our chef / owner: With over 30 years of experience in Michelin star rated restaurants and luxury hotels he has mastered all of the skills required for any kitchen task. He is willing to teach, and pass on those skills for any professional who is willing to learn and join our team at R VE.
If Do what you love, love what you do resonates with you, we are looking forward to receiving your application.
To learn more about R VE and what our customers are saying check us out on OpenTable, Yelp and visit our website
Lead PM Sautee / Saucier Position 5 nights a week Sunday / Monday off! Set schedule.
Shift is 2:00 - 10:00 Tuesday - Thursday & 2:00 - 10:30 Friday - Saturday We can not consider someone who can't arrive until 2:30 or later.
At R VE you have a set schedule. We close for 2 week every July, and after 1 year, one week paid, 3 years it is fully paid time off.
Closed: Thanksgiving, Christmas Eve, Christmas Day & New Year s Day, and all Sundays & Mondays. 401K after 1 year with 4% company match. Paid holidays if they fall on a normal work day after 6 mos (That's an extra 4 paid days a year!)
Pay: DOE starting at $28 -32 / hr plus tips about $70-$90 / week
** If you are a SOLID sautee cook, with a background in French / Michelin restaurants and are looking to work with us, appreciate work life balance but the pay needs to be higher, please email us along with a hourly requirement and we will see what we can do. Must be able to adapt to our menu, and chef's recipes.
Interview process: In person interview. 2nd interview will be 2 hour cooking paid demonstration. You will come cook an entree for the chef using items from our menu.
To apply send your resume and a note as to why you think R VE would be a good fit for you.
What we expect:
Passion. You care about cuisine, more than just cooking.
Honesty. Eager to learn. Ability to communicate clearly & openly. Speak, read & write English.
Team Player - humble and hungry to work together for the success of the team.
Respect: for each other including yourself, the products, equipment & tools. For the recipes and standards, we set. Able to follow the guidelines in order to duplicate what is being shown.
Responsibilities: In addition to working your station, you will assist with keeping food cost & waste low by doing an order list / prep lists for your station each night. Make sure food is labeled and put away properly. Keep safe and maintain proper sanitation. Know what FIFO means.
Saucier, know your classic mother sauces, and taste all the time to ensure guests are getting that WOW experience.
4-5 years experience in a fast-passed kitchen, preferably Michelin or French cuisine. Unfortunately, we can not consider applicants who do not have full service restaurant experience.
Ability to multi-task and work well under pressure.
Culinary degree a plus, but not required
Able to provide 2- 3 professional references
We are 1/2 mile from BART
About our chef / owner: With over 30 years of experience in Michelin star rated restaurants and luxury hotels he has mastered all of the skills required for any kitchen task. He is willing to teach, and pass on those skills for any professional who is willing to learn and join our team at R VE.
If Do what you love, love what you do resonates with you, we are looking forward to receiving your application.
To learn more about R VE and what our customers are saying check us out on OpenTable, Yelp and visit our website
Salary : $28 - $32