Production Cook

About the Role We're looking for a skilled production chef to own all charcuterie, sausage, and cured meat output for The Frenchette Group. You'll be based at Le Rock, working across properties that include Frenchette, Le Veau d'Or, Wild Cherry, and Frenchette Bakery. This is a hands-on production role with real creative responsibility — you'll manage daily output and drive recipe development for the whole company. You report directly to the Culinary Director. Job Description Oversee all daily charcuterie, sausage, and cured meat production across Frenchette Group properties Maintain consistent quality, yield, and adherence to food safety and HACCP standards Test, develop, and refine new recipes in collaboration with the Culinary Director and property chefs Manage par levels, production schedules, and ingredient sourcing in coordination with the purchasing team Keep detailed production logs, cure timelines, and temperature records Train and guide kitchen staff on technique and product handling as needed Stay current on trends and techniques in charcuterie and whole-animal butchery Ideal Candidate Minimum 3 years of dedicated charcuterie and cured meat production experience in a professional kitchen Deep working knowledge of whole-animal butchery, forcemeat preparation, and dry and wet curing techniques Proficiency with USDA/NY DOH food safety regulations applicable to cured meats Ability to work independently and manage your own production schedule Sharp palate and the ability to develop recipes that hold up across multiple restaurant concepts Organized, detail-oriented, and consistent — this is a production role and precision matters Culinary degree not required; results and experience are what count More detail about Le Rock part of Frenchette Group, please visit

Created: 2026-04-07