Sous Chef - Cochon

New Orleans, LA, USA|

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $47,500.00 - $64,100.00

Benefits

Competitive wages

company bonus plan

Health 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 was founded by James Beard Award-winning executive Chef Donald Link and Stephen Stryjewski, with the vision to nurture and expand a family of highly acclaimed restaurants in New Orleans. The group includes celebrated establishments such as Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie, and Calcasieu Private Dining. With deep roots in south Louisiana's culinary traditions, Chef Link has infused the unique regional flavors and heritage into the restaurants' offerings, emphasizing honest, simple food prepared with passion and excellence. This approach has earned the group a revered position in the New Orleans dining scene, appreciated... Show More

Job Requirements

High school diploma or equivalent
Previous experience in a professional kitchen preferably in a high-volume environment
Ability to stand, bend, reach, and lift up to 25 pounds for extended periods
Availability to work both opening and closing shifts
Strong understanding of food safety and hygiene practices
Ability to work effectively under pressure
Willingness to work with a diverse team and uphold company policies
Legal authorization to work in the United States

Job Qualifications

Proven experience as a sous chef or relevant role in a high-volume restaurant
Strong knowledge of cooking techniques and kitchen operations
Ability to train and develop culinary staff
Experience with food cost control and inventory management
Excellent organizational and leadership skills
Capability to work flexible hours including nights and weekends
Good communication skills and ability to coordinate with multiple teams
Knowledge of sanitation and safety regulations
Ability to work in a fast-paced, demanding environment

Job Duties

Help in the preparation of all food menus
Ensure the kitchen operates in a timely way to meet quality standards
Fill in for the Executive Sous Chef in planning and directing food preparation when necessary
Work the necessary hours including opening and closing shifts to ensure restaurant success
Work directly with cooks and supervisors to oversee food quality control by tasting and teaching cooking techniques
Train, instruct, and review all cook and prep cooks' work for taste, quality, and presentation
Expedite lunch or dinner service effectively following company standards
Work the line per scheduling needs and requirements
Be available to work Calcasieu Private Events as needed
Coordinate, write, execute, and prioritize the daily prep list ensuring tasks are completed efficiently
Communicate with BOH staff to identify and train developable personnel
Work with fellow Sous Chefs to oversee daily ordering needs
Receive all products ensuring quality and order accuracy
Manage food cost through ordering, waste management, and inventory control
Assist Chef de Cuisine and Executive Sous Chef in controlling labor cost by prioritizing prep and training on time management
Represent the BOH at pre-shift meetings communicating specials, dietary concerns, and educating FOH
Assign cleaning and maintenance tasks to dishwashers and porters and inspect for adequacy
Maintain high levels of cleanliness in kitchen facilities
Resolve issues and manage problematic situations
Train culinary team members, establish schedules, and enforce sanitation and safety standards
Help with duties of other employees during unexpected absences or high volume
Perform administrative duties as assigned

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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