Job description
We are seeking a dynamic Head Chef to lead our traditional Cajun and Creole kitchen. You will craft menus that honor regional techniques, supervise kitchen operations, mentor staff, and ensure an unforgettable dining experience for locals and visitors alike.
At Bayou Heritage Kitchen, you will collaborate with local farmers, champion sustainable sourcing, and showcase time honored recipes with modern precision. Join a team that values culinary craft, warmth, and hospitality.
Responsibility
- Lead and manage daily kitchen operations for a high volume traditional cuisine restaurant
- Develop seasonal menus celebrating Cajun and Creole heritage and manage menu costing
- Train, mentor, and schedule kitchen staff to ensure high performance
- Oversee quality, consistency, and presentation of all dishes
- Manage inventory, supplier relationships, and food cost controls
- Collaborate with events and catering teams for private dining and celebrations
- Enforce strict health, safety and sanitation standards and audits
Qualification
- Culinary degree or 7+ years hands on experience in Cajun/Creole cuisine
- Minimum 5 years as sous chef or head chef in traditional cuisine
- Proven leadership and team management skills
- Deep knowledge of Cajun and Creole techniques including roux, gumbo, etouffee, and stocks
- ServSafe or local food safety certification
- Strong cost control, menu development, and supplier negotiation skills
- Excellent palate, creativity, and ability to work under pressure
- Fluent in English with flexibility to work evenings and weekends