Pastry Chef - La Boulangerie

Link Restaurant Group•New Orleans, LA

3d•Onsite

About The Position

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.

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
Previous restaurant/bakery 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.

Nice To Haves

Culinary degree or college degree preferred but not required.

Responsibilities

Maintain the standard of "excellent quality", the Sous Chef is responsible for ongoing training and communicating these standards to the BOH staff.
Assist the Executive Pastry Chef 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.
Works the necessary hours to help ensure the success of the restaurant.
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.