Sous Chef - Herbsaint

New Orleans, LA, USA|

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 pri... Show More

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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