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. 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: High school diploma or equivalent required; at least 2 years of experience in a high volume kitchen environment; strong knowledge of food preparation techniques and kitchen operations; ability to work flexible hours including opening and closing shifts; excellent communication and leadership skills; proficiency in maintaining food quality and control standards; experience in training and supervising kitchen staff; understanding of food cost management and inventory control; knowledge of sanitation regulations and safety standards
Benefits: Vision, Medical, Dental, Paid Time Off, Retirement, Competitive wages, Company bonus plan, Health insurance (medical, dental, vision), 401k with company match, Paid vacation accrual, Paid sick days, Paid parental leave, In-house dining credits, Career progression, Professional development
