Sous Chef - Herbsaint

Link Restaurant Group; New Orleans (LA); On-site; USD 55,000 - 90,000; Full time

Job summary

A well-respected restaurant group in New Orleans is seeking a Sous Chef to support kitchen operations, maintain quality standards, and manage staff. The ideal candidate should be experienced in food preparation and have skills in kitchen staff management. This full-time position offers competitive compensation and is open to those looking to grow within the culinary field.

Benefits

Health Insurance

Paid Vacation

401k with Company Match

Career Progression Opportunities

Qualifications

• Experience in kitchen staff management and food preparation.
• Ability to maintain high standards of food quality and safety.
• Skills in working collaboratively with kitchen staff and management.

Responsibilities

• Help in the preparation of all food menus.
• Ensure kitchen operates on time to meet quality standards.
• Work directly with cooks to oversee food quality control.

Skills

Quality Control

Kitchen Staff Management

Food Preparation

Food Quality Control

Line Cooking

Job description

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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

More detail about Herbsaint part of Link Restaurant Group, please visit https://culinaryagents.com/entities/11827-Herbsaint

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Production

• Industries

  Restaurants

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