Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $16.00 - $32.00
Benefits
Competitive wages
company bonus plan
Health Insurance
Dental Insurance
Vision Insurance
Life 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 prominent hospitality organization founded by James Beard Award-winning Executive Chef Donald Link and Stephen Stryjewski. The group is deeply rooted in the rich culinary traditions of southern Louisiana, reflecting a passion for authentic, honest, and simple food that honors the unique flavors of the region. Link Restaurant Group oversees a family of distinguished restaurants in New Orleans, including Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie, and Calcasieu Private Dining. Each establishment within this family embodies a commitment to excellence, quality, and a vibrant dining experience that resonates with locals and visitors alike.<... Show More
Job Requirements
- Culinary degree or college degree preferred but not required
- Previous restaurant experience required
- Previous management experience required
- Willingness to work mornings, evenings and weekends as required
- Strong communication skills to train and motivate employees
- Strong time management skills and accuracy to deal with various duties and prepare reports
- Ability to handle physical demands such as lifting up to 25 pounds, standing and moving intermittently during work hours
Job Qualifications
- Culinary degree or college degree preferred but not required
- Previous restaurant experience required
- Previous management experience required
- Strong communication skills
- Strong time management skills and accuracy
- Ability to train and motivate employees
- Ability to prepare reports on schedule
Job Duties
- Maintain the standard of excellent quality and ongoing training of BOH staff
- Assist the Chef de Cuisine in providing excellent quality and presentation of food
- Train, instruct, and review all cook and prep cooks work for taste, quality, and presentation
- Make decisions with FOH managers to remedy customer complaints politely and professionally
- Plan, assign, and direct work for BOH employees according to par levels
- Assign and inspect cleaning and maintenance work for dishwashers and porters
- Maintain a high level of cleanliness in kitchen facilities
- Carry out supervisory responsibilities according to company policies and laws
- Handle large volume production and fast-paced service
- Oversee food quality control by tasting and teaching cooking techniques
- Assist in developing recipes with Chef de Cuisine
- Work opening and closing shifts as required
- Collaborate with Sous Chefs on daily ordering needs
- Receive products ensuring quality and accuracy
- Maintain appropriate food cost percentage by minimizing waste
- Expedite and work the line per scheduling requirements
- Represent BOH at pre-shift meetings and communicate specials and dietary concerns
- Assist with BOH facilities maintenance including weekly deep cleaning
- Communicate with BOH staff, identifying and training developable personnel
- Resolve customer complaints politely with follow-up
- Assist with duties of other employees when needed
- Understand company background and philosophy
- Perform administrative work-related duties as assigned
Job Location
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