Position: Sous Chef – Cochon Butcher
About: Link Restaurant Group was founded by James Beard Award winning executive Chef Donald Link and Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants in New Orleans. Currently, that includes Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie, and Calcasieu Private Dining. Growing up in south Louisiana taught Chef Link about the importance of traditions and the region’s unique flavors, which helped define their guiding philosophy to produce honest, simple food.
Requirements: Help in the preparation of all food menus; Ensure the kitchen operates in a timely way to meet quality standards; Works the necessary hours to help ensure the success of the restaurant. Sous Chefs may be required to work both opening and closing shifts; Work directly with cooks and fellow supervisors to oversee food quality control by constantly tasting and teaching cooking techniques that are in accordance with our standards; Train, instruct and review all cook and prep cooks work for taste, quality, and presentation; Be able to effectively expedite lunch or dinner service in accordance with the standards and expectations Link Restaurant Group; Be able to work the line per scheduling need and requirement; Be able to effectively coordinate, write, execute, and prioritize the daily prep list, ensuring tasks are being completed efficiently and up to standards; Communicate with the BOH staff, identifying developable personnel and providing the necessary training as positions open; Required to work with fellow Sous Chefs to oversee daily ordering needs; Receive all products to ensure quality and accuracy to the order; Required to learn or have a general understanding of food cost, and how to properly maintain it through ordering, waste management, and maintain pars inventory control; Be able to assist the Chef de Cuisine in controlling labor cost by prioritizing prep, tasks, and training cooks on time management; Required to represent the BOH at pre-shift meetings. Help communicate specials, dietary concerns, procedures and furthers FOH education when appropriate; Assign cleaning and maintenance work daily for dishwashers and porters and inspects to make sure they are done adequately. To include but not limited to, sweeping and mopping floors, walk in organization, trash removal, outside trash maintenance; Maintain a high level of cleanliness in the kitchen facilities; Solve any issues that arise and seize control of any problematic situation; Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards; Helps with duties of other employees (i.e., sous chef, cooks, and dishwashers, etc.) when necessary because of an unexpected absence or extra volume; Perform administrative work-related duties as assigned
Benefits: Vision, Medical, Dental, Paid Time Off, Retirement
