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, life and disability insurance, career progression and professional development.
We are seeking an experienced Chef de Cuisine to lead our Gianna kitchen team. Must be capable of managing an efficient kitchen staff, as well as inventory of food and kitchen supplies. The Chef de Cuisine is required to have a hands-on approach to training all employees in the importance of consistency in both production and presentation. Responsible for monitoring and ensuring that company standards of excellence are met for all areas that directly report to them.
Responsibilities:
-Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met
-Overall responsibility for daily operations in the kitchen
-Demonstrate ability to coordinate staff and resources in a high volume, and time sensitive environment
-Plan and develop menus to the highest standards focusing on product availability, food and service cost
-Manage food ordering, and process invoices according to standards set
-Manage all cooking operations, including methods, portioning, and garnishing
-Requisition food and equipment, giving specifications, quantities and quality descriptions
-Ensure attractive presentation and quality of all food and dishes for very high end clientele
-Conducts scheduled and routine physical inventories for food and supplies
-Perform other reasonable job duties as requested by supervisor
Skills & Requirements:
-Previous experience required
-Willingness to set a high standard in the kitchen through leading by example
-Self-motivation and being able to support and lead peers
-Consistently remain self-driven and innovative
-Knowledge of local health rules, regulations, and food handling
-Knowledge of P&L, food and labor costs and menu costing
-Operate with passion, respect, integrity, dedication and empowerment to all internal and external guests
Physical Demands
The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 50 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.
