Job description
Join Bayou Heritage Kitchen, where authentic Cajun and Creole flavors meet modern culinary excellence. We are seeking an Executive Chef to lead our traditional cuisine program, mentor a talented kitchen team, and elevate guest experiences in New Orleans.
As Executive Chef, you will set culinary direction, craft seasonal menus that honor regional ingredients, and maintain rigorous standards for taste, presentation, and service.
You will collaborate with management and front-of-house staff to ensure an exceptional dining journey, while upholding food safety, labor, and budgeting targets.
We offer a competitive salary, performance incentives, and opportunities for growth within a renowned hospitality group.
Responsibility
- Lead all aspects of the traditional Cajun and Creole kitchen operations, ensuring consistency, quality, and on-time service.
- Design seasonal menus that celebrate regional ingredients while balancing cost and labor implications.
- Set and enforce standards for plate presentation, flavor, and sourcing in collaboration with suppliers.
- Manage kitchen staffing, training, scheduling, performance reviews, and a culture of mentorship.
- Oversee inventory control, portioning, waste reduction, and food cost optimization.
- Ensure strict compliance with food safety, HACCP, and health department regulations.
- Partner with Front of House to deliver memorable guest experiences and timely service.
- Drive continuous improvement in equipment maintenance, sanitation, and operational efficiency.
Qualification
- Minimum 5+ years of professional culinary experience, with at least 2 years in a supervisory role within Cajun/Creole or traditional regional cuisine.
- Formal culinary training (culinary school or apprenticeship) or equivalent demonstrated experience.
- Deep knowledge of Cajun and Creole ingredients, techniques, and traditional flavor profiles.
- Proven track record managing high-volume kitchens, controlling costs, and leading diverse teams.
- Strong leadership, communication, and mentorship skills; ability to perform under pressure.
- Excellent palate, plating eye, and commitment to consistency and quality.
- Food safety certification (ServSafe or equivalent) and comprehensive understanding of HACCP practices.
- Flexible schedule, including evenings, weekends, and holidays as needed.