Job description
Join a premier kitchen dedicated to preserving and elevating traditional Cajun and Creole cuisine in New Orleans. As a Traditional Cuisine Chef, you will lead a passionate culinary team, design authentic menus, and mentor chefs to honor heritage recipes while incorporating modern techniques for consistency and excellence.
We seek a chef with deep respect for regional flavors, strong leadership, and a hands-on approach to kitchen operations, sourcing, and plating. If you thrive in a vibrant, culture-rich environment and aim to inspire guests with timeless dishes, this is your next career destination.
Responsibility
- Lead daily kitchen operations ensuring high standards of quality, consistency, and presentation.
- Develop and refine traditional Cajun and Creole menus with seasonal adaptations.
- Oversee menu costings, inventory, and vendor relationships to optimize food cost.
- Mentor and manage kitchen staff, conduct trainings, and ensure a culture of safety and teamwork.
- Maintain strict sanitation, HACCP compliance, and health department standards.
- Collaborate with restaurant leadership on special events and curated tasting menus.
Qualification
- Minimum 5 years in a traditional Cajun or Creole kitchen; leadership experience required.
- Culinary degree or equivalent professional training preferred.
- Proven track record in menu development and cost control.
- Deep knowledge of spice blends, roux, file, seafood, and meats specific to regional cuisine.
- Strong leadership, communication, and training abilities.
- ServSafe or local food safety certification; willingness to train staff as needed.
- Fluent English; bilingual in French a plus.