Sous Chef

Company: Butcher Banquet
Location: New Orleans
Posted on: November 4, 2024

Job Description:

Link Restaurant Group was founded by James Beard Award-winning executive Chef Donald Link and Stephen Stryjewski. Their goal is to support the growth of their family of restaurants in New Orleans, including 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 region's unique flavors, which helped define their guiding philosophy to produce honest, simple food.We offer competitive wages, a company bonus plan, health insurance, 401k with company match, paid vacation accrual, paid sick days, paid parental leave, in-house dining credits, career progression, and professional development.The Sous Chef will be in charge of daily prep, line set up/quality check, and lunch or dinner execution for the kitchen staff in a high-volume environment.

• Help in the preparation of all food menus.
• Ensure the kitchen operates in a timely way to meet quality standards.
• 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.
• Train, instruct, and review all cook and prep cooks work for taste, quality, and presentation.
• Be able to effectively expedite lunch or dinner service in accordance with the standards and expectations of Link Restaurant Group.
• Be able to work the line per scheduling need and requirement.
• Be able to effectively coordinate, write, execute, and prioritize the daily prep list, ensuring tasks are being completed efficiently and up to standards.
• Communicate with the BOH staff, identifying developable personnel and providing the necessary training as positions open.
• Required to work with fellow Sous Chefs to oversee daily ordering needs.
• Receive all products to ensure quality and accuracy to the order.
• Required to learn or have a general understanding of food cost, and how to properly maintain it through ordering, waste management, and maintain pars inventory control.
• Be able to assist the Chef de Cuisine in controlling labor cost by prioritizing prep, tasks, and training cooks on time management.
• Required to represent the BOH at pre-shift meetings. Help communicate specials, dietary concerns, procedures, and further FOH education when appropriate.
• Assign cleaning and maintenance work daily for dishwashers and porters and inspects to make sure they are done adequately.
• Maintain a high level of cleanliness in the kitchen facilities.
• Solve any issues that arise and seize control of any problematic situation.
• Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards.
• Help with duties of other employees (i.e., sous chef, cooks, and dishwashers, etc.) when necessary because of an unexpected absence or extra volume.
• Perform administrative work-related duties as assigned.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. -

Keywords: Butcher Banquet, Gulf Port , Sous Chef, Hospitality & Tourism , New Orleans, Mississippi