Sous Chef — Lead Kitchen, Growth & Benefits

Link Restaurant Group; New Orleans (LA); Hybrid; USD 60,000 - 80,000; Full time

Benefits offered by this job

Company bonus plan

Health insurance

401k match

Paid vacation

Paid sick days

Parental leave

Dining credits

Career progression

Professional development

Job summary

Peche Seafood Grill, part of Link Restaurant Group in New Orleans, is seeking a talented Sous Chef to join our Back of House Management Team. You will lead kitchen operations, ensure quality, and supervise cooks and station staff.

Work closely with the Executive Sous Chef to plan and direct food preparation. The role involves managing line stations, maintaining high sanitation standards, and helping to control food costs in a fast-paced, high-volume restaurant.

Responsibilities

• Help in the preparation of all food menus.
• Ensure the kitchen operates in a timely way to meet quality standards.
• Work with the CDC & Executive Sous Chef in planning and directing food preparation.
• Oversee food quality control by tasting and teaching cooking techniques.
• Work the line per scheduling needs and requirements.
• Operate all line stations with knowledge.
• 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.
• Work opening and closing shifts as needed.
• Help fellow staff when necessary due to absences or volume.
• Oversee daily ordering needs with fellow Sous Chefs.
• Receive products to ensure quality and accuracy to the order.
• Learn about food cost and inventory.
• Maintain daily cleaning and maintenance for dishwashers and porters.
• Maintain cleanliness and sanitation, safety standards.

Job description

Peche Seafood Grill, part of Link Restaurant Group in New Orleans, is seeking a talented Sous Chef to join our Back of House Management Team. You will lead kitchen operations, ensure quality, and supervise cooks and station staff.

Work closely with the Executive Sous Chef to plan and direct food preparation. The role involves managing line stations, maintaining high sanitation standards, and helping to control food costs in a fast-paced, high-volume restaurant.