Job description
Join our renowned kitchen in New Orleans, where tradition meets innovation. We are seeking a skilled Culinary Lead to preserve and elevate time-honored regional recipes while guiding a passionate team.
As a key member of our leadership team, you will craft menus that honor heritage flavors, oversee kitchen operations, and ensure an exceptional guest experience.
We offer competitive compensation, comprehensive benefits, and the opportunity to make a lasting impact on the culture of traditional cuisine.
Responsibility
- Lead daily kitchen operations with a focus on traditional and regional recipes to ensure authenticity and quality.
- Develop seasonal menus that reflect regional traditions and local ingredients.
- Mentor and manage a high-performing culinary team, including sous-chefs and line cooks.
- Oversee inventory, portioning, food costs, and waste reduction to maximize profitability.
- Ensure strict sanitation, safety standards, and HACCP compliance across all stations.
- Collaborate with front-of-house to deliver an exceptional, cohesive guest experience.
- Oversee plating, presentation, and consistency in all service periods and special events.
Qualification
- 5+ years of kitchen leadership in traditional or heritage cuisines; experience with Cajun/Creole a plus.
- Culinary degree or advanced apprenticeship in traditional cooking techniques.
- Proven experience in menu development, costing, and vendor negotiations.
- Strong leadership, communication, and team-building skills.
- Ability to work evenings, weekends, and holidays as required by restaurant operations.
- Food safety certification (ServSafe or equivalent) and knowledge of HACCP principles.
- Fluency in English; knowledge of French or Spanish is a nice-to-have.