Sous Chef - Peche

Link Restaurant Group is a renowned culinary organization based in New Orleans, founded by the celebrated James Beard Award-winning Executive Chef Donald Link and Stephen Stryjewski. This group has cultivated a strong reputation for delivering exceptional dining experiences across its family of restaurants, which includes Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie, and Calcasieu Private Dining. The restaurants are deeply rooted in the rich culinary traditions and unique flavors of South Louisiana, reflecting Chef Link's upbringing and lifelong passion for producing honest and simple food. By embracing the vibrant culture and culinary heritage of the region, Link Restaurant Group continues to thrive as a beacon of quality and innovative Southern cuisine.

As a full-time employee at Link Restaurant Group, you can expect competitive wages, a company bonus plan, comprehensive health insurance covering medical, dental, and vision needs, a 401k plan with company match, paid vacation accrual, paid sick days, and paid parental leave. Employees also benefit from in-house dining credits and ample opportunities for career progression and professional development, fostering a supportive and growth-oriented workplace.

Peche Seafood Grill, one of the esteemed establishments within the group, is currently seeking a dynamic and skilled Sous Chef to join its Back of House Management Team. The role of the Sous Chef is pivotal to the kitchen's success, serving as a leader responsible for quality control, staff management, and food preparation. This position demands a hands-on approach with the ability to work alongside kitchen staff, ensuring the highest standards are met and maintained every day. The Sous Chef collaborates closely with the Chef de Cuisine (CDC) and the Executive Sous Chef to plan and direct food preparation while supporting the kitchen team in delivering a seamless and exceptional dining experience.

The responsibilities of the Sous Chef are multifaceted and integral to the operational flow of the kitchen. This role requires overseeing food quality by consistently tasting dishes and instructing cooking techniques aligned with Peche's standards. The Sous Chef must be versatile, capable of working on various line stations as dictated by scheduling needs, and assisting in setting and developing station pars based on business volume. The position also entails ensuring daily readiness of all cooking stations and overseeing proper closing procedures to maintain efficiency and cleanliness.

Physical stamina is essential, as the role involves standing, sitting, reaching, bending, and occasionally lifting up to 25 pounds for 4 to 8 hours daily. The ability to maintain sanitation regulations, safety standards, and kitchen cleanliness is crucial. Additionally, Sous Chefs work collaboratively to oversee inventory, order supplies, receive deliveries, and ensure that cleaning and maintenance tasks are completed as per organizational standards.

Link Restaurant Group prides itself on fostering an inclusive and equitable work environment, committed to equal employment opportunities regardless of race, gender, age, disability, or any other protected status. The Sous Chef position offers a vibrant and challenging kitchen environment where culinary professionals can grow and contribute to a celebrated brand known for its dedication to authentic Southern cuisine and exceptional hospitality. If you are a motivated culinary professional eager to take on a leadership role within a respected and expanding restaurant group, this opportunity at Peche Seafood Grill could be the perfect fit.