Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,500.00 - $64,100.00
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
401k plan
Paid vacation
paid sick days
Paid parental leave
in-house dining credits
Career progression
Professional Development
Job Description
Link Restaurant Group, founded by James Beard Award-winning executive Chef Donald Link and Stephen Stryjewski, is a distinguished collection of premier dining establishments based in New Orleans. The company's family of restaurants includes well-known names such as Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie, and Calcasieu Private Dining. Each restaurant embraces the rich culinary traditions of South Louisiana, blending authentic regional flavors with contemporary dining experiences. Under the visionary leadership of Chef Link, who grew up steeped in Louisiana's culinary heritage, the group prioritizes honest, simple food crafted with passion and respect for local ingredients. This philosophy... Show More
Job Requirements
- High school diploma or equivalent
- previous experience as a sous chef or similar role in a restaurant
- ability to work flexible hours including weekends and holidays
- physical ability to perform kitchen duties including lifting up to 25 pounds
- knowledge of kitchen equipment operation
- commitment to maintaining cleanliness and sanitation standards
Job Qualifications
- Experience working in a professional kitchen
- knowledge of food safety and sanitation practices
- ability to work under pressure in a fast-paced environment
- excellent communication and leadership skills
- culinary degree or relevant certification preferred
- proficiency in managing kitchen inventory and ordering
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 fellow supervisors to oversee food quality control by constantly tasting and teaching cooking techniques
- be able to work the line per scheduling needs and requirements
- required to have a direct knowledge of how to operate all line stations
- assist Executive Sous and other Sous Chefs in setting up and developing station pars based upon business levels
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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