Job Overview
Employment Type
Full-time
Work Schedule
Day Shifts
Fixed Shifts
Benefits
Competitive wages
company bonus plan
Health Insurance
401K with company match
Paid vacation
paid sick days
Paid parental leave
in-house dining credits
Career progression
Professional Development
Job Description
Link Restaurant Group is a renowned restaurant collective based in New Orleans, founded by the illustrious James Beard Award-winning executive Chef Donald Link and Stephen Stryjewski. The group includes a celebrated family of restaurants such as Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie, and Calcasieu Private Dining, all of which highlight the rich culinary traditions and unique flavors of South Louisiana. The founders’ deep-rooted understanding of the region’s heritage and distinct culinary style reflects in their commitment to producing honest, simple, and incredibly flavorful food that resonates with both locals and visitors alike.
This compan... Show More
This compan... Show More
Job Requirements
- High school diploma or equivalent
- Previous kitchen leadership experience
- Ability to work in a fast-paced, high-volume environment
- Capacity to lift up to 25 pounds frequently
- Physical ability to stand and move for 4 to 8 hours, bend, and perform other physical tasks
- Strong multitasking and organizational skills
- Must be able to work full time, including weekends and holidays
- Team-oriented mindset with a focus on developing others
- Willingness to learn food cost management and inventory control
- Must be able to pass any background checks or screenings required by the employer
Job Qualifications
- Proven experience as a Sous Chef or in a similar kitchen leadership role
- Strong knowledge of food preparation, kitchen operations, and safety standards
- Culinary degree or equivalent professional training preferred
- Ability to manage high-volume kitchen environments effectively
- Excellent leadership, communication, and team management skills
- Ability to train and develop kitchen staff
- Knowledge of inventory control, food cost management, and waste reduction
- Ability to work flexible hours including opening and closing shifts
- Commitment to maintaining high cleanliness and sanitation standards
- Familiarity with New Orleans cuisine and regional cooking techniques is a plus
Job Duties
- Help in the preparation of all food menus
- Ensure the kitchen operates in a timely way to meet quality standards
- Work the necessary hours to help ensure the success of the restaurant, including opening and closing shifts
- Oversee food quality control by tasting and teaching cooking techniques
- Train, instruct, and review cook and prep cooks work for taste, quality, and presentation
- Expedite lunch or dinner service in accordance with Link Restaurant Group standards
- Work the line as needed per scheduling requirements
- Coordinate, write, execute, and prioritize the daily prep list
- Communicate with BOH staff, identify developable personnel and provide necessary training
- Oversee daily ordering needs with fellow Sous Chefs
- Receive all products to ensure quality and accuracy of orders
- Maintain food cost through ordering, waste management, and inventory control
- Assist Chef de Cuisine in controlling labor cost by prioritizing prep and training
- Represent BOH at pre-shift meetings, communicate specials and dietary concerns
- Assign daily cleaning and maintenance tasks and inspect completion
- Maintain a high level of cleanliness in kitchen facilities
- Address and solve any issues or problematic situations
- Train culinary team members, establish schedules, and enforce sanitation and safety standards
- Assist other employees during absences or high volume periods
- Perform administrative work-related duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: