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Position to apply for (Cape Girardeau, MO)*

Position to apply for (Paducah, KY)*

BOH (Line Cook/Prep Cook/Dishwasher)

Bienvenue! Welcome to Broussard’s Cajun Cuisine!

We’re glad you’re here! We serve our guest delicious fares in a fun, laid-back atmosphere with a distinctly unique Louisiana vibe. Our team is growing and looking for individuals who have knowledge in the culinary field, or those who are passionate about it. We are looking for both Full-Time and Part-Time members to join our fast-paced casual dining team.

If you….

need a flexible schedule,
are excited about teamwork,
like working in a fast-paced environment,
are looking for upward mobility in your career,
are passionate about food & the culinary world,

…then Broussard’s is the place for you.

Education & Experience Requirements:

High School Diploma or equivalent preferred.
Must be 18 years of age. (Due to equipment & alcohol.)
Minimum of 6 months experience in culinary cooking/preparation.
Must have excellent teamwork and customer service/communication skills.
Must be able to stand, bend, reach, and walk.
Must be able to take the stairs.
Must be able to carry/lift 10-30lbs independently.
Must have knowledge of kitchen sanitation & operations.
Must perform janitorial/cleaning operations as needed.

License Requirements

Must be able to obtain and maintain a Food Workers Safe Handling Certification where required by law.

Benefit Conditions:

A waiting period may apply.

General Manager

A General Manager (GM) serves as the leader of a restaurant’s operations, ensuring high-quality service, financial success, and a positive team culture.

(Must have 3-5 years of Restaurant Management Experience)

Core Qualifications

Leadership & Team Building
- Proven experience in managing, mentoring, and developing diverse teams.
- Ability to foster a positive work culture that promotes teamwork, accountability, and motivation.
- Strong conflict resolution skills to address challenges and maintain a cohesive team environment.
Community Involvement
- Track record of engaging with local communities to build brand reputation and loyalty.
- Experience collaborating with schools, nonprofits, or local organizations for sponsorships or outreach programs.
- Ability to represent the restaurant at community events, ensuring a positive and professional image.
Event Planning & Coordination
- Skilled in planning, organizing, and executing events to drive business (e.g., catering, special promotions, community fundraisers).
- Capable of managing logistics, budgets, and vendor relationships for successful events.
Customer Relationship Management
- Excellent interpersonal skills to build strong relationships with guests and ensure a high-quality dining experience.
- Strong ability to collect and act on guest feedback to improve operations and satisfaction.
Operational Expertise
- Deep understanding of restaurant operations, including food safety, inventory management, and cost controls.
- Enforcing health and safety regulations.
- Experience in implementing and optimizing processes to improve efficiency and profitability.
Sales & Marketing
- Ability to develop and execute marketing strategies, including social media campaigns, promotions, and loyalty programs.
- Proven ability to analyze sales trends and adjust tactics to meet financial goals.
Financial Planning
- Strong budget management and financial forecasting skills.
- Controlling costs, analyzing profit margins, and increasing revenue streams.
- Proficient in tracking key performance indicators (KPIs) and addressing underperforming areas.
Conflict Management
- Resolving customer complaints diplomatically.
- Handling emergencies, such as staffing shortages or unexpected issues.

Additional Skills & Attributes

Communication: Clear and effective communicator with staff, guests, and community stakeholders.
Problem-Solving: Quick and effective decision-making under pressure.
Adaptability: Ability to navigate dynamic environments and handle unexpected challenges.
Cultural Competence: Respect for diversity and the ability to cater to varying guest and employee needs.
Innovation: Creativity in developing

Certifications (Preferred)

Food Safety and Sanitation Certification (e.g., ServSafe).
Alcohol Beverage Certification, depending on state/local regulations.

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