Job description
Join Bayou Heritage Kitchen as an Executive Chef leading our traditional Cajun & Creole kitchen in New Orleans. We celebrate authentic regional flavors, slow-cooked sauces, seafood, and live-fire technique. You will shape a modern, guest-focused dining experience while preserving culinary roots.
We offer a competitive compensation package, creative autonomy, and a collaborative work environment with a commitment to quality, sustainability, and community.
Responsibility
- Lead and mentor culinary team to execute authentic Cajun and Creole dishes with consistency and innovation.
- Conceptualize and refine seasonal menus that honor regional heritage while balancing cost and prep efficiency.
- Oversee all kitchen operations including mise en place, line service, plating standards, and quality control.
- Manage inventory, procurement, vendor relationships, and portion control aligned with food safety requirements.
- Ensure strict HACCP compliance, sanitation, and staff training programs across the kitchen.
- Collaborate with management on guest experience, specials, wine/beer pairings, and events.
- Develop training plans to elevate skill levels, knife skills, and traditional techniques among cooks.
Qualification
- Minimum 8 years of professional kitchen experience with at least 3 years in Cajun/Creole or traditional regional cuisine.
- Proven leadership and ability to mentor a diverse kitchen team in a high-volume setting.
- Deep knowledge of HACCP, food safety, sanitation, and regulatory compliance.
- Strong menu development, recipe costing, yield management, and cost control skills.
- Excellent palate and plating skills; experience with seafood specialties and traditional staples.
- Culinary degree or equivalent professional training; continuing education preferred.
- Exceptional communication, collaboration, and guest-focused mindset.
- Ability to thrive under pressure and manage multiple priorities with grace.