Job description
Bayou Heritage Kitchen is a premium, authentic dining concept celebrating traditional Cajun and Creole flavors with modern technique. We are seeking an Executive Chef to lead our kitchen, preserve heritage recipes, and inspire a dedicated culinary team in the heart of New Orleans.
In this role, you will shape the culinary direction, ensure exceptional quality, and deliver memorable dining experiences while maintaining profitability and compliance with health and safety standards. If you are a visionary leader who honors tradition and elevates it with contemporary execution, we want to hear from you.
What we offer: a passionate team, competitive compensation, healthcare, and opportunities for growth in a culture that values craft, mentorship, and community. Apply to join Bayou Heritage Kitchen and bring authentic regional cuisine to life.
Responsibility
- Lead menu development and seasonal offerings highlighting Cajun and Creole heritage.
- Oversee all kitchen operations, ensuring consistency, quality, and timely service.
- Maintain rigorous food safety, sanitation, and allergen controls in line with regulatory standards.
- Mentor, train, and develop kitchen staff to achieve high performance and growth.
- Collaborate with management on pricing, costing, and inventory optimization.
- Foster partnerships with local producers to source authentic, sustainable ingredients.
- Craft plating standards and ensure exceptional presentation for all dishes.
- Monitor guest feedback and continuously refine recipes to enhance the dining experience.
Qualification
- Minimum 8 years of experience in high-volume traditional cuisine; Cajun/Creole specialization preferred.
- Culinary degree or equivalent professional training; leadership experience required.
- Proven ability to lead a diverse kitchen team and manage a busy service environment.
- Strong knowledge of food safety, sanitation, and HACCP/ServSafe principles.
- Excellent palate with deep understanding of regional flavor profiles and seasonality.
- Cost control, menu costing, and inventory management expertise.
- Excellent communication, mentoring skills, and ability to collaborate across departments.
- Ability to thrive in a fast-paced, guest-focused hospitality setting and maintain composure under pressure.