Job description
Join Bayou Ember Fine Creole Kitchen, a premium establishment in the heart of New Orleans, where time-honored Cajun and Creole traditions meet modern culinary excellence. We are seeking a passionate Traditional Cuisine Chef to lead menu development, mentor a talented culinary team, and deliver unforgettable dining experiences rooted in authentic regional flavors. This is a high-volume, high-impact role with clear growth opportunities and a competitive compensation package.
As a strategic kitchen leader, you will shape the guest experience through meticulous technique, ingredient integrity, and a culture of hospitality that honors heritage while embracing innovation. You’ll collaborate closely with front-of-house leadership to ensure seamless service and consistent plating that tells a story with every dish.
Responsibility
- Lead the development and execution of traditional Cajun/Creole menus, ensuring authenticity and consistency across all service periods.
- Oversee daily kitchen operations, mise en place, and timely service in a high-volume environment.
- Train, mentor, and schedule culinary staff; foster skill development and career growth.
- Manage food cost, inventory, orders, and supplier relationships to secure authentic ingredients while controlling waste.
- Enforce HACCP, sanitation, safety, and regulatory compliance across all stations.
- Collaborate with Front of House to deliver exceptional guest experiences and seamless service.
- Lead recipe development, plating standards, and seasonal menu updates that honor regional traditions.
- Respond to incidents calmly, mentor team during peak periods, and uphold brand standards.
Qualification
- 5+ years of experience in traditional cuisine; Cajun/Creole expertise strongly preferred.
- Culinary degree or equivalent professional training from an accredited institution.
- Proven track record in menu development and kitchen leadership in a high-volume setting.
- Strong leadership, communication, and coaching abilities; capable of inspiring a diverse culinary team.
- Deep knowledge of HACCP, food safety, sanitation, and compliance requirements.
- Ability to work evenings, weekends, and holidays with flexibility for peak periods.
- Fluent English; additional languages (French, Spanish) valued for regional collaborations.