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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $59,100.00 - $81,400.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Gym membership
flexible schedule
Job Description
CAPTAIN PAUL'S CAJUN SEAFOOD is a dedicated restaurant located in Corpus Christi, TX, known for delivering authentic Cajun flavors and an exceptional dining experience. This establishment prides itself on crafting high-quality seafood dishes that are inspired by traditional Cajun cuisine. With a passionate commitment to culinary excellence and customer satisfaction, CAPTAIN PAUL'S CAJUN SEAFOOD strives to be a standout in the local food community by celebrating flavor and culture through its meals. The restaurant's mission centers around bringing people together through food that not only delights the palate but also embodies the rich culinary heritage of Cajun cooking.
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Job Requirements
- Culinary degree or equivalent education/training is preferred but not required
- previous experience in a similar role as an executive chef or sous chef
- strong leadership skills
- knowledge of Cajun cuisine
- ability to manage and train kitchen staff
- experience with food safety and sanitation standards
- proficiency in inventory and cost control
- excellent organizational and communication skills
Job Qualifications
- Strong skills in menu development, recipe creation, and attention to ingredient quality
- proficiency in team leadership, employee training, and staff scheduling
- expertise in food safety standards, hygiene, and inventory management
- experience with kitchen management, food cost control, and budget planning
- knowledge of Cajun cuisine and passion for creating flavorful dishes
- strong problem-solving abilities and the ability to work in a high-paced environment
- excellent communication and organizational skills
- previous experience in a similar role as an executive chef or sous chef
- culinary degree or equivalent education/training is preferred but not required
Job Duties
- Crafting and executing the menu
- ensuring food quality
- supervising kitchen staff
- maintaining sanitation standards
- managing inventory
- training team members
- controlling food costs
- collaborating with management to innovate and refine dishes
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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