Sous Chef - Peche Seafood Grill

United Way of Greenville County; New Orleans (LA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health insurance

401k with company match

Paid vacation accrual

Paid sick days

Parental leave

In-house dining credits

Career progression

Job summary

Link Restaurant Group is seeking a talented Sous Chef to join the Back of House Management Team at Peche Seafood Grill in New Orleans. You will lead kitchen staff, uphold quality standards, and collaborate with the Executive Sous Chef and fellow supervisors to deliver consistent, high-quality meals.

The role requires strong line station knowledge, hands-on leadership, and the ability to manage inventory, food cost, and daily prep.

Qualifications

• Leads kitchen operations and supervises staff.
• Ensures quality control and adherence to standards.
• Manages line stations and food preparation activities.

Responsibilities

• Assist Executive Sous and other Sous Chefs in setting up and developing station pars based upon business levels.
• Ensure that assigned daily cleaning and maintenance work for dishwashers and porters is performed to standard.
• Oversee timely preparation of menus and ensure service readiness.
• Work with cooks and supervisors to maintain quality control and technique.

Skills

Kitchen leadership

Team player

Quality control

Food preparation

Line station knowledge

Inventory management

Food cost

Job description

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), 401k with company match, paid vacation accrual, paid sick days, paid parental leave, in-house dining credits, career progression and professional development.

Peche Seafood Grill is seeking a talented, team player to join our Back of House Management Team! Our Sous Chefs are the leaders of the kitchen and are responsible for 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.