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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Competitive wages
company bonus plan
Health 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 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... Show More
Job Requirements
- High school diploma or equivalent
- Minimum of 3 years of experience in a professional kitchen environment
- Ability to work flexible hours including nights, weekends, and holidays
- Physical ability to perform kitchen tasks including lifting up to 25 pounds
- Strong attention to detail and commitment to quality
- Willingness to work as part of a team
- Must comply with health and safety regulations
Job Qualifications
- Proven experience as a sous chef or similar role in a professional kitchen
- Strong leadership and team management skills
- Knowledge of cooking techniques and food safety standards
- Ability to work under pressure and handle multiple tasks
- Experience with inventory and food cost management
- Excellent communication and organizational skills
- Culinary degree or relevant certification preferred
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 Chef de Cuisine and Executive Sous Chef in planning and directing food preparation
- Oversee food quality control by tasting and teaching cooking techniques
- Work the line per scheduling needs and requirements
- Know how to operate all line stations
- Assist in setting up and developing station pars based on business levels
- Ensure all cooks and stations are set and ready for service each day
- Oversee proper closing of the kitchen efficiently
- Work opening and closing shifts as required
- Help with duties of other employees when necessary
- Oversee daily ordering needs
- Receive all products to ensure quality and accuracy
- Learn about food cost and inventory
- Ensure daily cleaning and maintenance tasks are completed
- Maintain high cleanliness and sanitation standards in kitchen facilities
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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