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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Competitive wages
company bonus plan
Health Insurance
Dental Insurance
Vision 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, founded by the acclaimed James Beard Award-winning Executive Chef Donald Link and Stephen Stryjewski, is a celebrated culinary organization rooted deeply in the rich traditions and vibrant flavors of South Louisiana. Known for its dedication to crafting honest and simple food that honors the unique culinary heritage of New Orleans and its surroundings, Link Restaurant Group proudly operates a diverse family of restaurants including Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie, and Calcasieu Private Dining. Each establishment embodies the group’s philosophy of quality, creativity, and cultural authenticity, consistently delivering outstanding dining experiences in some... Show More
Job Requirements
- high school diploma or equivalent
- minimum 2 years experience in a professional kitchen
- ability to work flexible hours including nights and weekends
- physical ability to perform duties including lifting up to 25 pounds
- basic understanding of kitchen equipment and food preparation techniques
- commitment to maintaining cleanliness and safety standards
Job Qualifications
- culinary degree or equivalent experience
- proven leadership skills in a kitchen environment
- strong knowledge of food safety and sanitation regulations
- ability to manage and motivate a kitchen team
- excellent organizational and communication skills
- experience working in a fast-paced restaurant setting
- knowledge of inventory and cost control
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
- work directly with cooks and supervisors to oversee food quality control by tasting and teaching cooking techniques
- be able to work the line per scheduling needs
- have direct knowledge of how to operate all line stations
- assist Executive Sous and other Sous Chefs in setting up and developing station pars
- ensure all cooks and stations are ready for service
- oversee proper closing of the kitchen
- work necessary hours including opening and closing shifts
- 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 assigned daily cleaning and maintenance tasks are completed
- maintain high cleanliness and sanitation standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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