Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $63,900.00 - $87,400.00
Benefits
Competitive wages
company bonus plan
Health Insurance
Dental Insurance
Vision Insurance
401K with company match
paid vacation accrual
paid sick days
Paid parental leave
in-house dining credits
Career progression
Professional Development
Job Description
Link Restaurant Group is a renowned hospitality organization based in New Orleans, founded by the celebrated James Beard Award-winning executive Chef Donald Link and Stephen Stryjewski. The group is recognized for its diverse and high-quality culinary establishments that highlight the rich traditions and unique flavors of Southern Louisiana. Its current family of distinguished restaurants includes Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie, and Calcasieu Private Dining. Each venue embodies the group’s philosophy of producing honest, simple food that honors the cultural heritage and ingredients indigenous to the region. Link Restaurant Group has garnered respect for its commitment... Show More
Job Requirements
- previous experience required
- willingness to set a high standard in the kitchen by leading by example
- self-motivation and ability to support and lead peers
- consistent self-driven and innovative attitude
- knowledge of local health rules, regulations, and food handling
- understanding of p and l, food and labor costs and menu costing
- operate with passion, respect, integrity, dedication and empowerment
- ability to lift up to 50 pounds
- ability to stand and move intermittently for 4 to 8 hours
- ability to see, hear, speak and reach during work hours
Job Qualifications
- previous experience in a similar role
- knowledge of local health rules, regulations, and food handling practices
- understanding of profit and loss, food and labor costs and menu costing
- strong leadership skills with the ability to lead by example
- excellent communication and training abilities
- passion for culinary arts and dedication to quality
- ability to innovate and remain self-driven
- knowledge of inventory management and cost control
Job Duties
- monitor, analyze and control all labor and food costs
- prepare reports, charts and schedules to ensure budgets are met
- overall responsibility for daily operations in the kitchen
- coordinate staff and resources in a high volume and time-sensitive environment
- plan and develop menus focusing on product availability, food and service cost
- manage food ordering and process invoices
- oversee all cooking operations including methods, portioning and garnishing
- requisition food and equipment specifying quantities and quality
- ensure attractive presentation and quality of food for high-end clientele
- conduct scheduled and routine physical inventories for food and supplies
- perform other reasonable job duties as requested by supervisor
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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