Chef De Cuisine at La Boulangerie

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.

We offer?competitive?wages, a company bonus plan, health insurance (medical, dental and vision),401k with company match, paid vacation accrual, paid sick days, paid parental leave, in-house dining credits, career progression and professional development.

La Boulangerie Chef de Cuisine will be responsible for assisting the Executive Pastry Chef in managing production and staff, overall quality, consistency, presentation, COGS controls, and administrative tasks.

Responsibilities:

MANAGEMENT

• Maintaining the standard of quality, the Chef de Cuisine is responsible for ongoing training and communicating these standards to the BOH and FOH staff.

• Assist the Executive Pastry Chef in maintaining quality and presentation of all food to the restaurants and guests. ?Assist the Executive Pastry Chef on training and developing Sous 1 & Sous 2.

• Oversee all aspects of La Boulangerie sweet and savory production, ensuring quality of all baked goods.

• Train, instruct and review all cooks and prep cooks work.

• Plan, assign, and direct work for BOH employees based upon necessary par levels. ?

• Have a strong understanding of company background and the philosophy.

• Work with GM to forecast bakery sales and work with Executive Pastry Chef to forecast restaurant sales.

PRODUCTION

• Delegate large volume production and fast-paced service without issue.

• Work directly with cooks and kitchen personnel to oversee food quality control in accordance with our standards. ?

• Monitor delivery driver to ensure that product is being delivered properly.

• Assist in developing recipes with Executive Pastry Chef, including a consistent lunch menu with evolving specials and quality lunch bread items.

• Work with CDCs of restaurants to help develop dessert menus and monitor quality.

• Help with duties of other employees (i.e. sous chef, cooks, dishwashers, delivery driver, etc.) when necessary because of an unexpected absence or extra volume.

• Work with Sous Chefs to oversee daily ordering needs. ?

• Receive all products to ensure quality and accuracy to the order.

• Generate retail opportunities for grab-and-go items for both Butcher and Bakery.

ADMINISTRATIVE

• Work to maintain the appropriate food cost % by minimizing waste, taking proper monthly inventory, overseeing ordering in accordance with business levels, and proper product utilization. ???

• Assist the Executive Pastry Chef in maintaining a proper labor cost % through appropriate scheduling, training sous chefs on prep time management, and prioritizing BOH prep and tasks.

• Knowledge of P&L, food and labor costs and menu costing.

• Assist with representing BOH at pre-shift meetings. Help communicate specials, dietary concerns, procedures and furthers FOH education when appropriate.

• Make decisions with the General Manager and Executive Chef on how to address communication with customers.

• Interview, stage and hire as needed based on a hiring budget and demand.

• Terminate employees based on specifications in LRG company’s handbook.

• Communicate with sous chefs, identifying developable personnel and providing the necessary training as positions open.

• Perform administrative work-related duties as assigned, including weekly inventory and BOH HR duties in a timely manner.

MAINTENANCE

• Maintain a high level of cleanliness in the kitchen facilities, ensuring that all team members are taking responsibility for cleaning their stations.

• Work with Sous Chef to ensure that cooks, porters, and dishwashers are trained on and meeting sanitation expectations.

• Assist with BOH facilities maintenance. Maintain a weekly deep cleaning schedule of all BOH equipment.

Skills & Requirements:

• Culinary degree or college degree preferred but not required.

• Previous restaurant management experience required, bakery management a plus.

• Willingness to work mornings, evenings and weekends as required.

• Strong communication skills, fluent in Spanish a plus.

• Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule.

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.

Physical Demands

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 50 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. 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.