Job description
Join Bayou Heritage Kitchen, a premier destination for traditional Creole, Cajun, and regional dishes in New Orleans. We seek a Culinary Leader who can honor culinary heritage while elevating the dining experience with modern technique.
As the Traditional Cuisine Chef, you will shape menus, guide a talented kitchen brigade, and ensure consistent quality from first bite to last. This is a rare opportunity to celebrate culture through food and lead a passionate team in a fast-paced, guest-focused environment.
We offer competitive compensation, health benefits, dining privileges, and opportunities for growth within a respected brand that values craftsmanship, hospitality, and authenticity.
Responsibility
- Lead the creation and execution of a menu featuring Creole, Cajun, and regional dishes that honor tradition while incorporating contemporary technique.
- Oversee daily kitchen operations, including staffing, scheduling, training, and performance management for a brigade of cooks and pastry team.
- Uphold top-tier food safety and sanitation standards (HACCP) and ensure consistent portioning, waste control, and quality control across all stations.
- Source authentic ingredients, manage supplier relationships, and optimize inventory, ordering, and cost controls to achieve target margins.
- Collaborate with front-of-house leadership to design seasonal specials, tasting menus, and visually appealing plating concepts.
- Mentor, develop, and retain junior cooks and apprentices through structured training programs and ongoing feedback.
- Ensure efficient kitchen workflow, maintenance of equipment, and adherence to timeline commitments during service.
- Champion a culture of hospitality, teamwork, and continuous improvement while preserving regional culinary heritage.
Qualification
- Minimum 5+ years of experience in traditional or regional cuisines with a track record as Chef de Cuisine or Executive Chef in reputable establishments.
- Deep knowledge of Creole, Cajun, and Louisiana flavor profiles; passion for preserving culinary heritage.
- Proven ability to develop menus, cost recipes, and manage inventory and food costs.
- Strong leadership, communication, and mentorship skills; adept at training diverse kitchen teams.
- Solid understanding of HACCP, sanitation, and safety regulations; commitment to food quality and consistency.
- Flexibility to work nights, weekends, and holidays in a dynamic hospitality setting.
- Formal culinary education or equivalent apprenticeship; ongoing learning mindset.
- Fluency in English; familiarity with local suppliers and Cajun culture is a plus.