Job description
Join Crescent Heritage Kitchens, a beacon of traditional cuisine in the heart of New Orleans. We honor Cajun and Creole roots through carefully crafted dishes, seasonal menus, and authentic techniques passed down through generations. As Head Chef, you will lead a skilled culinary team, preserve regional recipes, and bring memories to the table with every plate. This is a premium opportunity for a chef who blends mastery of classic flavors with modern kitchen leadership.
What you'll do: create and supervise high-quality menus, uphold exceptional kitchen standards, mentor staff, partner with local producers, manage cost controls, ensure food safety and sanitation, and drive guest-focused dining experiences.
Responsibility
- Lead menu development and execution for traditional Cajun/Creole-inspired dishes while respecting regional authenticity.
- Oversee daily kitchen operations, production schedules, and station integrity for a 60-strong kitchen team.
- Maintain strict food safety, HACCP, and sanitation standards across all service periods.
- Mentor and train line cooks, prep cooks, and apprentices; foster a culture of excellence and teamwork.
- Collaborate with suppliers and local farmers to source authentic ingredients and seasonal produce.
- Manage food cost, portion control, waste reduction, and profitability goals.
- Ensure consistent plating, seasoning, and presentation that reflect the restaurant's heritage.
- Lead calendar planning for events, private dining, and seasonal promotions.
Qualification
- Minimum 5 years of leadership experience in traditional or regional cuisine, preferably Cajun/Creole.
- Formal culinary training or equivalent hands-on experience; strong palate and recipe documentation skills.
- Proven ability to lead, train, and motivate a diverse kitchen team in a fast-paced environment.
- Deep knowledge of food safety, HACCP, and sanitation protocols.
- Excellent organizational, budgeting, and inventory management capabilities.
- Strong communication and collaboration with vendors, front-of-house, and stakeholders.
- Ability to create seasonal menus that honor heritage while delivering modern appeal.
- Flexible schedule, including nights, weekends, and holiday periods as required.