Job Overview
Employment Type
Full-time
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
401K with company match
Paid vacation
paid sick days
Paid parental leave
in-house dining credits
Career progression
Professional Development
company bonus plan
Job Description
Link Restaurant Group is a distinguished hospitality company founded by the celebrated James Beard Award-winning Executive Chef Donald Link and Stephen Stryjewski. Based in New Orleans, this company is synonymous with authentic Southern cuisine inspired by the rich culinary heritage and diverse flavors of the region. Link Restaurant Group has a growing family of acclaimed restaurants including Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie, and Calcasieu Private Dining. This impressive portfolio showcases a commitment to quality, tradition, and innovation, making the group a recognized leader within the New Orleans culinary scene and beyond.
The group prides itself on promoting a work culture that blends traditional practices with modern culinary techniques, emphasizing honest and simple food prepared with passion and integrity. The restaurants operated by Link Restaurant Group have garnered critical acclaim and a loyal following by showcasing the essence of southern cooking through every dish. Their innovative approach not only serves exceptional food but also fosters community by providing a welcoming environment where both guests and staff feel valued.
Within this esteemed group, the role of a Sous Chef plays a crucial part in maintaining the high standards and culinary excellence for which Link Restaurant Group is known. This full-time position offers a salaried compensation structure and is designed for an individual with strong culinary skills, leadership qualities, and a passion for food preparation and kitchen operations. A Sous Chef at Link Restaurant Group is responsible for overseeing quality control, managing kitchen staff, and ensuring all food preparation meets the rigorous standards set forth by the executive leadership.
The Sous Chef works closely with the Chef de Cuisine and Executive Sous Chef to plan, direct, and execute daily food preparation, contributing creatively and operationally to the menu and kitchen functions. The role demands proficiency in operating all kitchen stations, setting up and developing station pars according to business volume, and managing the cleanliness and sanitation of the kitchen environment. A successful candidate must be proactive in teaching and mentoring kitchen staff on cooking techniques and quality control, maintaining kitchen efficiency, and playing a vital role during both opening and closing shifts.
Link Restaurant Group supports its staff with a comprehensive benefits package, including competitive wages, a company bonus plan, health insurance encompassing medical, dental, and vision coverage, life insurance, 401(k) with company match, paid vacation accrual, paid sick days, paid parental leave, in-house dining credits, and ample opportunities for career progression and professional development. The company values teamwork, dedication, and excellence, offering an environment where a Sous Chef can thrive and contribute meaningfully to some of New Orleans’ most beloved dining establishments.
This role is ideal for culinary professionals who seek to grow within a reputable, dynamic, and supportive company that values tradition, quality, and creativity in cuisine. Link Restaurant Group embraces diversity and inclusion, ensuring an equal opportunity workplace for all team members regardless of race, color, gender identity, or other protected status.
The group prides itself on promoting a work culture that blends traditional practices with modern culinary techniques, emphasizing honest and simple food prepared with passion and integrity. The restaurants operated by Link Restaurant Group have garnered critical acclaim and a loyal following by showcasing the essence of southern cooking through every dish. Their innovative approach not only serves exceptional food but also fosters community by providing a welcoming environment where both guests and staff feel valued.
Within this esteemed group, the role of a Sous Chef plays a crucial part in maintaining the high standards and culinary excellence for which Link Restaurant Group is known. This full-time position offers a salaried compensation structure and is designed for an individual with strong culinary skills, leadership qualities, and a passion for food preparation and kitchen operations. A Sous Chef at Link Restaurant Group is responsible for overseeing quality control, managing kitchen staff, and ensuring all food preparation meets the rigorous standards set forth by the executive leadership.
The Sous Chef works closely with the Chef de Cuisine and Executive Sous Chef to plan, direct, and execute daily food preparation, contributing creatively and operationally to the menu and kitchen functions. The role demands proficiency in operating all kitchen stations, setting up and developing station pars according to business volume, and managing the cleanliness and sanitation of the kitchen environment. A successful candidate must be proactive in teaching and mentoring kitchen staff on cooking techniques and quality control, maintaining kitchen efficiency, and playing a vital role during both opening and closing shifts.
Link Restaurant Group supports its staff with a comprehensive benefits package, including competitive wages, a company bonus plan, health insurance encompassing medical, dental, and vision coverage, life insurance, 401(k) with company match, paid vacation accrual, paid sick days, paid parental leave, in-house dining credits, and ample opportunities for career progression and professional development. The company values teamwork, dedication, and excellence, offering an environment where a Sous Chef can thrive and contribute meaningfully to some of New Orleans’ most beloved dining establishments.
This role is ideal for culinary professionals who seek to grow within a reputable, dynamic, and supportive company that values tradition, quality, and creativity in cuisine. Link Restaurant Group embraces diversity and inclusion, ensuring an equal opportunity workplace for all team members regardless of race, color, gender identity, or other protected status.
Job Requirements
- Education in culinary arts or equivalent experience
- prior experience in a supervisory kitchen role
- ability to work flexible hours including opening and closing shifts
- physical ability to lift up to 25 pounds and stand for extended periods
- knowledge of kitchen equipment and food preparation processes
- commitment to maintaining cleanliness and sanitation
- authorization to work in the relevant country
Job Qualifications
- Proven experience as a sous chef or similar role
- culinary degree or equivalent professional experience
- strong leadership and team management skills
- excellent knowledge of cooking techniques and kitchen operations
- ability to work under pressure and handle multiple tasks
- knowledge of food safety and sanitation regulations
- effective communication and interpersonal skills
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
- have direct knowledge of how to operate all line stations
- assist Executive Sous and other Sous Chefs in setting up and developing station pars based on business levels
- ensure all cooks and stations are set and ready for service each day
- effectively oversee proper closing of the kitchen in an efficient manner
- work necessary hours including opening and closing shifts
- help with duties of other employees when necessary due to absence or extra volume
- work with fellow Sous Chefs to oversee daily ordering needs
- receive all products to ensure quality and accuracy
- learn about food cost and inventory
- ensure assigned daily cleaning and maintenance work is completed according to standards
- maintain a high level of cleanliness in kitchen facilities
- maintain sanitation regulations and safety standards
Job Location
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