Head Chef

2 weeks ago


New Orleans, Louisiana, United States Link Restaurant Group Full time
Head Chef

Link Restaurant Group, established by James Beard Award-winning executive Chef Donald Link and Stephen Stryjewski, aims to foster the ongoing development of their esteemed restaurants in New Orleans. This includes notable establishments such as Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie, and Calcasieu Private Dining. Chef Link's upbringing in south Louisiana instilled a deep appreciation for culinary traditions and the region's distinctive flavors, shaping their philosophy of creating honest, straightforward cuisine.

We provide competitive compensation, a company bonus structure, comprehensive health benefits (including medical, dental, and vision), life insurance, a 401k plan with company matching, accrued paid vacation, paid sick leave, parental leave, in-house dining credits, life and disability insurance, as well as opportunities for career advancement and professional growth.

We are in search of a skilled Head Chef to oversee our Cochon Butcher kitchen team. The ideal candidate must demonstrate the ability to manage a proficient kitchen staff and maintain inventory of food and kitchen supplies. The Head Chef is expected to adopt a hands-on approach in training all team members, emphasizing the significance of consistency in both food production and presentation. They will be accountable for monitoring and ensuring that the company’s standards of excellence are upheld in all areas under their supervision.

Key Responsibilities:
  • Oversee, evaluate, and manage all labor and food expenses; generate necessary reports, charts, and schedules to ensure budget compliance
  • Hold overall responsibility for daily kitchen operations
  • Exhibit the ability to coordinate staff and resources in a high-volume, time-sensitive setting
  • Design and develop menus that meet the highest standards, focusing on product availability and cost management
  • Supervise food ordering and process invoices according to established standards
  • Direct all cooking operations, including methods, portioning, and garnishing
  • Request food and equipment, specifying quantities and quality standards
  • Ensure appealing presentation and quality of all dishes for a discerning clientele
  • Conduct regular physical inventories for food and supplies
  • Perform other reasonable job duties as assigned by management
Qualifications:
  • Previous experience in a similar role is essential
  • Commitment to establishing high standards in the kitchen through exemplary leadership
  • Self-motivated with the ability to support and guide peers
  • Consistently demonstrate innovation and self-drive
  • Familiarity with local health regulations and food safety practices
  • Understanding of P&L, food and labor costs, and menu pricing
  • Operate with passion, respect, integrity, and dedication towards all guests
Physical Requirements:
  • This position requires the ability to see, hear, speak, reach, frequently lift up to 50 pounds, sit, stand for 4 to 8 hours, bend, and move intermittently during working hours. These physical demands may be met with or without reasonable accommodations.
The responsibilities of this position may evolve over time. Link Restaurant Group reserves the right to modify duties and responsibilities at its discretion. This job description is intended to provide a general overview of the work being performed and is not exhaustive.

LRG is proud to be an Equal Opportunity Employer, committed to diversity and inclusion in the workplace.
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