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Sous Chef
700 Magazine Street, New Orleans, LA 70130
Sous Chef at Gianna

Sous Chef at Gianna

GiannaMore Info

Full Time • Salary (Based on Experience)
Expired on Mar 21, 2019

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2 years

Job Details
Link Restaurant Group was founded in January 2009 by James Beard Award winning executive Chef Donald Link with the goal to support the continuous growth of his family of restaurants in New Orleans. Chef Link, his partners and staff are passionate about southern food. Working with local purveyors and farmers, the Link team is committed to utilizing quality, local ingredients and traditional cooking techniques. We are enthusiastic about wine and focus on simple, attentive service. An honest and solid foundation of all members of the Link Restaurant Group.

Link Restaurant Group Sous Chefs will be responsible for assisting the Chef de Cuisine in managing production, overall quality, consistency, presentation, COGS controls, and administrative tasks.

We offer competitive wages, career progression and professional development, health insurance and a 401k with a company match

• Maintain the standard of "excellent quality", the Sous Chef is responsible for ongoing training and communicating these standards to the BOH staff.
• Assist the Chef De Cuisine in providing "excellent quality" and "presentation" of all food to the guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.
• Train, instruct and review all cook and prep cooks work for taste, quality, and presentation.
• Make decisions with FOH managers on how to remedy complaints by customers in a polite, friendly manner.
• Planning, assigning, and directing work for BOH employees based upon necessary par levels.
• Assign cleaning and maintenance work daily for dishwashers and porters and inspects to make sure they are done adequately. 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.
• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws
• Handles large volume production and fast-paced service without issue.
• 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.
• Assist in developing recipes with Chef de Cuisine.
• Works the necessary hours to help ensure the success of the restaurant. Sous Chefs may be required to work both opening and closing shifts.
• Required to work with fellow Sous Chefs to oversee daily ordering needs.
• Receive all products to ensure quality and accuracy to the order
• Work to maintain the appropriate food cost % by minimizing waste, taking proper monthly inventory, ordering in accordance with business levels, and proper product utilization.
• Expedite and work the line per the scheduling requirements needed.
• Assist with representing BOH at pre-shift meetings. Helps communicate specials, dietary concerns, procedures and furthers FOH education when appropriate.
• Assists with BOH facilities maintenance. Maintain a weekly deep cleaning schedule of all BOH equipment.
• Communicate with the BOH staff, identifying developable personnel and providing the necessary training as positions open.
• Resolves complaints from customers in a polite, friendly manner always making sure we follow up with them when needed.
• Helps with duties of other employees (i.e. sous chef, cooks, and dishwashers, etc.) when necessary because of an unexpected absence or extra volume.
• Has a strong understanding of company background and the philosophy.
• Perform administrative work-related duties as assigned.

Skills & Requirements:
• High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals, prepare food costing, and prepare computer reports as required
• Culinary degree or college degree preferred but not required.
• Previous restaurant experience required.
• Previous management experience required.
• Willingness to work mornings, evenings and weekends as required.
• Strong communication skills to train and motivate employees.
• Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule.

Physical Demands
The work that restaurant chefs do is both physically and mentally demanding. They are on their feet much of the time. Managers must work well under pressure and exercise tact and patience when dealing with employees and customers. Managers typically work fifty to sixty-five hours a week. However, because the restaurant serves the public and are open seven days a week, managers may work longer, irregular hours.
The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This position requires employees to work in close quarters with other employees and/or guests which may result in physical, non-sexual contact with other employees and/or guests.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk. The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee may frequently lift and/or move up to 45 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing.

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.

Required Skills

Enforcement Of Safety / Sanitation Standards

Food Budgeting

Food Cost Optimization

General knife handling

Kitchen Cleaning/Sanitation

Kitchen management

View Job Description

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