Sous Chef - Herbsaint

1 year

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 regions unique flavors, which helped define their guiding philosophy to produce honest, simple food.

We offer competitive wages, a company bonus plan, health insurance (medical, dental and vision), life insurance, 401k with company match, paid vacation accrual, paid sick days, paid parental leave, in-house dining credits, career progression and professional development.

A Sous Chef will carry responsibilities such as quality control, kitchen staff management, and food preparation.

Essential Duties and Responsibilities:

• Help in the preparation of all food menus.
• Ensure the kitchen operates in a timely way to meet quality standards.
• Works with the CDC & Executive Sous Chef in planning and directing food preparation, when necessary
• 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.
• Be able to work the line per scheduling needs and requirements.
• Required to have a direct knowledge of how to operate all line stations.
• Assist Executive Sous and other Sous Chefs in setting up and developing station pars based upon business levels.
• Ensure that all cooks and stations are set and ready to go for service each day.
• Be able to effectively oversee the proper closing of the kitchen in an efficient manner.
• Works the necessary hours to help ensure the success of the restaurant. Sous Chefs may be required to work both opening and closing shifts.
• Helps with duties of other employees (i.e., sous chef, cooks, and dishwashers, etc.) when necessary because of an unexpected absence or extra volume.
• Required to work with fellow Sous Chefs to oversee daily ordering needs.
• Receive all products to ensure quality and accuracy to the order.
• Be able to learn about food cost, and inventory.
• Ensure that assigned daily cleaning and maintenance work for dishwashers and porters is being completed in accordance with our standards. These tasks are 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.
• Maintain sanitation regulations and safety standards.

Physical Demands

The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

The duties of this position may change from time to time. Link Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of LRG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

LRG is proud to be an Equal Opportunity Employer. We do not discriminate based on race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job Type : Full Time

Compensation Type : Salary

Compensation: Salary (Based on Experience)

Benefits & Perks: Dental Insurance, Dining Discounts, Health Insurance, Paid Time Off, 401k, Vision Insurance

Food Preparation

Quality Control

Effective Communication

Kitchen Staff Management

Attention to Detail

Cooking Techniques

Menu preparation

Planning and Directing Food Preparation

Menu Planning

Team Collaboration

Line Station Operation

Tasting and Teaching Cooking Techniques

Timely Kitchen Operation

Line Work

Team Leadership

Timely Kitchen Operations

Line Cooking

Adaptability

Station Pars

Station Setup

Food quality control

Collaboration

Closing the Kitchen

kitchen closing

Station Operations

Kitchen Closing Procedures

Organizational Skills

Station set up

Mentoring and training

Order Management

Ordering

Sanitation Regulations Compliance

Inventory Management

Customer Service Orientation

Station management

Ordering and inventory

food cost

Food Ordering

Receiving and Inspecting Products

Safety Standards Enforcement

Cleaning and maintenance

Closing Kitchen Procedures

Food Cost and Inventory Management

Training and Mentoring

Physical Requirements Management

Sanitation regulations

Safety Standards Compliance

Sanitation

Physical Fitness (Lifting, Standing, Bending)

Problem Solving

Multitasking

Safety Standards

Communication

Leadership

Teamwork

Work Ethic

Physical Fitness

Sanitation Standards

Communication Skills

Organization

Stress Management

Physical Endurance

Physical Stamina

Culinary Knowledge

Physical Demands: Seeing, Hearing, Speaking, Reaching, Lifting, Sitting, Standing, Bending

Time Management

Ability to Work With or Without Reasonable Accommodations

Collaboration skills

Equal Opportunity Employer Policies

Leadership Skills

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