Lead Line Cook

About Saba:

Saba, meaning "Grandfather" in Hebrew, is the flagship restaurant of Pomegranate Hospitality, located in the vibrant Uptown neighborhood of New Orleans. Saba is more than just a dining experience; it is a journey through the rich culinary landscape of Israel, guided by the heritage and personal stories of Chef Alon Shaya. At Saba, we draw inspiration from the diverse influences of the Middle East, Europe, and North Africa, offering our guests a unique taste of this ever-evolving cuisine. From the moment our guests step in, they are immersed in the warmth of our wood-fired pita bread, baked just steps from their table, and the bold flavors of dishes that celebrate the rich culinary traditions of Bulgaria, Yemen, Syria, Morocco, Turkey, Palestine, and Greece.

At Saba, we are committed to sourcing the freshest seafood, meats, and produce from local farms around New Orleans, LA. These ingredients are transformed into family-style platters that are both comforting and innovative, served in a setting that reflects our deep respect for the cultural intersections that have shaped our menu.

Our Mission & Core Values:

At Saba, our core values guide the way we work, lead, and serve each day. We believe in shared prosperity, recognizing that when our guests, teams, and business succeed together, we build a stronger and more sustainable future. We approach challenges as resilient problem solvers, meeting the demands of hospitality with adaptability, creativity, and teamwork. Accountability drives our growth through ownership, consistency, feedback, and continuous improvement. Above all, we believe in the power of good deeds, showing up each day with kindness, professionalism, and genuine care for one another, our guests, and our community. Together, these values are the foundation of our culture and our commitment to hospitality with purpose.  

Job Overview:

The Lead Line Cook at Saba is responsible for overseeing the kitchen line during service, ensuring that all dishes are prepared to Saba’s high standards and coordinating the efforts of the line cooks. The Lead Line Cook plays a key role in maintaining the flow of the kitchen, ensuring that orders are completed efficiently and accurately. This position also involves training and mentoring line cooks, managing prep work, and assisting the Sous Chef and Executive Chef with kitchen operations.

Key Responsibilities:

• Kitchen Leadership:
• Oversee the kitchen line during service, ensuring that dishes are prepared and plated according to Saba’s standards.
• Coordinate the efforts of line cooks to ensure timely preparation and service of food.
• Act as the main point of contact between the kitchen staff and the front-of-house team during service.
• Act as a keyholder of the restaurant and able to open and/or close the kitchen, ensuring that all equipment is shut down properly and the space is secured.
• Quality Control:
• Ensure that all dishes leaving the kitchen meet Saba’s quality standards in terms of presentation, taste, and consistency.
• Conduct regular checks on food preparation and cooking techniques to maintain high standards.
• Training and Development:
• Train new line cooks on Saba’s menu, recipes, and kitchen procedures.
• Mentor and provide guidance to line cooks to help them improve their skills and efficiency.
• Assist in the development of training materials and procedures for the kitchen team.
• Prep Work and Inventory Management:
• Oversee daily prep work, ensuring that all ingredients are properly prepared and ready for service.
• Monitor inventory levels and communicate any shortages or needs to the Sous Chef or Executive Sous Chef.
• Assist in ordering and receiving kitchen supplies and ingredients as needed.
• Safety and Sanitation:
• Ensure that all kitchen staff adhere to health, safety, and sanitation guidelines.
• Maintain a clean and organized work environment, including monitoring the cleanliness of the kitchen and equipment.
• Conduct regular inspections of kitchen equipment to ensure it is in proper working order.
• Problem-Solving:
• Address any issues that arise during service, such as equipment malfunctions, ingredient shortages, or staff conflicts.
• Work with the Sous Chef and Executive Sous Chef to resolve problems quickly and efficiently.

Qualifications:

• Previous experience as a line cook, with additional experience in a leadership or supervisory role preferred.
• Strong understanding of cooking techniques, kitchen equipment, and food safety standards.
• Excellent organizational and multitasking skills, with the ability to work efficiently under pressure.
• Ability to lead and motivate a team, with strong communication skills.
• Flexibility to work various shifts, including evenings, weekends, and holidays.

Physical Requirements:

• Standing for extended periods, often for the entire shift.
• Lifting and carrying items such as pots, pans, and trays weighing up to 50 pounds.
• Bending, reaching, and stooping to perform tasks around the kitchen.
• Ability to work in a fast-paced environment with exposure to heat, cold, and humidity.

Joining the Saba team means becoming part of a family that is passionate about food, culture, and creating memorable experiences for our guests. If you share our values and are excited to contribute to a dynamic and supportive team, we invite you to apply and be a part of our story.