Job description
Bayou Heritage Kitchen is seeking a Senior Chef to lead our Traditional Cajun & Creole cuisine program in New Orleans. This premium role suits a culinary leader who deeply respects Louisiana heritage while guiding modern, guest-focused plates.
As the Culinary Lead, you will shape the menu, mentor a diverse kitchen team, partner with events and service staff, and ensure every dish delivers authentic flavor, texture, and presentation.
Responsibility
- Lead daily kitchen operations for traditional Cajun & Creole menus, ensuring consistency and quality across all service lines.
- Develop and refine menus that honor regional techniques, seasonality, and local ingredients.
- Supervise food preparation, plating, and portion control to deliver memorable guest experiences.
- Oversee inventory, cost control, supplier relationships, and compliance with HACCP and local health regulations.
- Recruit, train, and mentor kitchen staff; create a culture of craftsmanship and teamwork.
- Collaborate with events, catering, and front-of-house teams to support pop-ups, private dining, and seasonal menus.
- Monitor kitchen safety, sanitation, and equipment maintenance; drive continuous improvement initiatives.
Qualification
- Minimum 5 years of hands-on experience in Cajun and Creole cuisine or comparable regional traditions.
- Culinary degree or equivalent professional training preferred.
- Proven leadership in a high-volume, resort, restaurant, or hotel kitchen.
- Deep knowledge of roux-based sauces, gumbo, jambalaya, etouffée, smoky stocks, and classic Cajun techniques.
- Strong budgeting, menu costing, and inventory management skills.
- Excellent communication in English; French language skills are a plus for our Louisiana teams.
- Commitment to food safety, sanitation, and HACCP compliance.
- Flexible schedule with the ability to work nights, weekends, and holidays as required.