Position: Sous Chef job
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. Chef Link’s upbringing in south Louisiana influenced the philosophy of producing honest, simple food with unique regional flavors.
Requirements: Mandatory: High school diploma or equivalent; experience in a high-volume kitchen environment; physical ability to lift up to 25 pounds and stand for 4 to 8 hours. Additional: Ability to work AM or PM shifts; in-depth knowledge of kitchen operations and food preparation; strong leadership and communication skills; flexible schedule for opening and closing shifts; familiarity with food cost management and inventory control; experience in training and supervising culinary staff; understanding of sanitation regulations and safety standards.
Benefits: Vision, Medical, Dental, Paid Time Off, Life Insurance, Retirement, Competitive wages, Company bonus plan, 401k with company match, Paid vacation accrual, Paid sick days, Paid parental leave, In-house dining credits, Career progression, Professional development
