Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $28.00 - $32.00
Work Schedule
Fixed Shifts
Night Shifts
Benefits
Paid Time Off
401K with company match
Paid holidays
Tips
mentorship
stable schedule
Two week summer closure
Job Description
REVE is a Michelin recognized French bistro located in the heart of downtown Lafayette, renowned for its commitment to authentic French cuisine and an exceptional dining experience. As a respected establishment within the vibrant local culinary scene, REVE blends classic French techniques with a modern approach to deliver an unforgettable gastronomic journey for its guests. The restaurant's cozy yet elegant atmosphere invites diners to indulge in refined dishes crafted by a passionate and highly skilled team. REVE prides itself on attention to detail, from sourcing the finest ingredients to maintaining impeccable standards in the kitchen and front-of-house service. This dedication has earned REVE a Michelin recognition, reflecting the quality and distinction that sets it apart from other dining establishments.
REVE is currently seeking a Lead PM Sautee / Saucier to join its kitchen brigade. This role is critical in maintaining the high standards of French cuisine that the bistro is known for, especially regarding the preparation and execution of sauces and sautéed dishes, an area that requires both expertise and artistic finesse. The position involves working five nights a week with Sundays and Mondays off, offering employees a stable set schedule: 2:00 PM to 10:00 PM from Tuesday to Thursday, and 2:00 PM to 10:30 PM on Fridays and Saturdays. Punctuality is essential, and candidates must be able to start their shift at 2:00 PM sharp as late arrivals beyond 2:30 PM cannot be considered.
Compensation for this role starts at $28 to $32 per hour, depending on experience, plus tips which typically range from $70 to $90 per week. The employment benefits include paid time off that increases with tenure (one week paid after one year and fully paid after three years), a 401K plan with company match, paid holidays that fall on normal workdays after six months of employment, and a two-week summer closure every July. This level of support reflects the company’s commitment to work-life balance and employee well-being.
Ideal candidates are solid sauté cooks with a background in French and Michelin-starred restaurants who appreciate the balance between high-level culinary work and a supportive work environment. Flexibility, an eagerness to learn, and the ability to adapt to the chef’s recipes and menu standards are essential qualities. The interview process is rigorous, consisting of an initial in-person interview followed by a paid two-hour cooking demonstration where candidates showcase an entree prepared using menu items.
REVE's chef and owner brings over 30 years of experience from Michelin-starred kitchens and luxury hotels, offering mentorship and a collaborative work culture for culinary professionals dedicated to excellence. With its proximity to BART, REVE is easily accessible for commuting professionals. Prospective applicants who resonate with the philosophy 'Do what you love, love what you do' and have the desire to be part of a respected culinary team are encouraged to apply with their resume and a statement explaining why REVE is the right fit for them. More information about REVE and customer reviews can be found on popular platforms such as OpenTable, Yelp, and the restaurant’s website.
REVE is currently seeking a Lead PM Sautee / Saucier to join its kitchen brigade. This role is critical in maintaining the high standards of French cuisine that the bistro is known for, especially regarding the preparation and execution of sauces and sautéed dishes, an area that requires both expertise and artistic finesse. The position involves working five nights a week with Sundays and Mondays off, offering employees a stable set schedule: 2:00 PM to 10:00 PM from Tuesday to Thursday, and 2:00 PM to 10:30 PM on Fridays and Saturdays. Punctuality is essential, and candidates must be able to start their shift at 2:00 PM sharp as late arrivals beyond 2:30 PM cannot be considered.
Compensation for this role starts at $28 to $32 per hour, depending on experience, plus tips which typically range from $70 to $90 per week. The employment benefits include paid time off that increases with tenure (one week paid after one year and fully paid after three years), a 401K plan with company match, paid holidays that fall on normal workdays after six months of employment, and a two-week summer closure every July. This level of support reflects the company’s commitment to work-life balance and employee well-being.
Ideal candidates are solid sauté cooks with a background in French and Michelin-starred restaurants who appreciate the balance between high-level culinary work and a supportive work environment. Flexibility, an eagerness to learn, and the ability to adapt to the chef’s recipes and menu standards are essential qualities. The interview process is rigorous, consisting of an initial in-person interview followed by a paid two-hour cooking demonstration where candidates showcase an entree prepared using menu items.
REVE's chef and owner brings over 30 years of experience from Michelin-starred kitchens and luxury hotels, offering mentorship and a collaborative work culture for culinary professionals dedicated to excellence. With its proximity to BART, REVE is easily accessible for commuting professionals. Prospective applicants who resonate with the philosophy 'Do what you love, love what you do' and have the desire to be part of a respected culinary team are encouraged to apply with their resume and a statement explaining why REVE is the right fit for them. More information about REVE and customer reviews can be found on popular platforms such as OpenTable, Yelp, and the restaurant’s website.
Job Requirements
- Ability to work set shifts from 2:00 PM to 10:00/10:30 PM Tuesday through Saturday
- Punctuality with no late arrivals after 2:30 PM
- 4-5 years of full service restaurant experience required
- Must provide 2-3 professional references
- Ability to follow strict recipes and standards
- Passion for cuisine and commitment to quality
- Team player with clear and open communication
- Willingness to learn and adapt to kitchen demands
Job Qualifications
- 4-5 years of experience in a fast-paced kitchen
- Experience in Michelin or French cuisine preferred
- Strong background as a sauté cook and saucier
- Ability to multi-task and work efficiently under pressure
- Culinary degree is a plus but not required
- Effective communication skills
- Ability to speak, read, and write English
Job Duties
- Lead the sauté and sauce preparation station to deliver high-quality dishes
- Assist in managing food cost and minimizing waste by preparing order and prep lists nightly
- Ensure proper labeling and storage of food items
- Maintain sanitation and safety standards in the kitchen
- Continuously taste and perfect mother sauces to provide a consistent guest experience
- Adapt to the chef’s recipes and menu guidelines accurately
- Collaborate with team members to ensure smooth kitchen operations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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