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 mission to expand and support their family of restaurants located in New Orleans. This esteemed restaurant group includes renowned establishments such as Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie, and Calcasieu Private Dining. Each restaurant reflects the rich culinary traditions and unique flavors of south Louisiana, deeply influenced by Chef Link’s upbringing in the region. The group’s philosophy centers on producing honest, simple food that honors regional heritage and ingredients, making it a highly respected name in contemporary Southern... Show More
Job Requirements
- High school diploma or equivalent
- Prior kitchen experience in a similar culinary role
- Ability to work long standing hours and lift up to 25 pounds
- Availability to work flexible hours including weekends, evenings, and holidays
- Strong attention to detail and time management skills
- Ability to collaborate with team members and supervisors
- Commitment to maintaining high standards of cleanliness and food safety
Job Qualifications
- High school diploma or equivalent
- Prior experience as a sous chef or similar role in a high-volume kitchen
- Knowledge of culinary techniques and standards
- Ability to manage kitchen staff and operations
- Strong palate for food quality control
- Excellent organizational and leadership skills
- Ability to multitask and work under pressure
- Familiarity with food safety and sanitation regulations
- Effective communication skills
- Ability to work varied shifts including early mornings and late nights
Job Duties
- Help in the preparation of all food menus
- Ensure the kitchen operates in a timely way to meet quality standards
- Work with the CDC and Executive Sous Chef in planning and directing food preparation when necessary
- Work directly with cooks and supervisors to oversee food quality control by tasting and teaching cooking techniques
- Work the line as per scheduling needs and requirements
- Operate all line stations knowledgeably
- Assist in setting and developing station pars based on business levels
- Ensure all cooks and stations are ready for service each day
- Oversee proper closing of the kitchen efficiently
- Work necessary hours including opening and closing shifts to ensure restaurant success
- Help with duties of other employees during absences or extra volume
- Oversee daily ordering needs with fellow Sous Chefs
- Receive products ensuring quality and order accuracy
- Learn about food cost and inventory
- Ensure daily cleaning and maintenance tasks are completed according to standards
- Maintain cleanliness and sanitation regulations in the kitchen facilities
Job Location
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