BOH Shift Manager

Charlotte's; New Orleans (LA); On-site; USD 110,000 - 180,000; Full time

Benefits offered by this job

Health insurance

401(k)

Paid time off

Flexible schedule

Dining discounts at company locations

Uniforms provided

Leadership development support

Company-led dining experiences

Job summary

Charlotte’s on Magazine Street in New Orleans seeks an accomplished culinary leader to help build and run a bustling kitchen from day one. You will supervise daily service, uphold food quality, and mentor a growing HOH (hands-on leadership) team while shaping systems and culture for a vibrant, Parisian-inspired, New Orleans–flavored dining program.

You will partner with the GM, oversee prep, ordering, labor, and costs, and contribute to menu development and seasonal changes.

Qualifications

• Strong culinary foundation and technical skill.
• Proven leadership in high-volume kitchens.
• Experience managing managers, not just line cooks.
• Organized, systems-driven, and adaptable.
• Able to identify and solve problems at the root.
• Maintains and improves existing systems.
• Holds accountability while developing people.
• Delegates effectively without losing standards.

Responsibilities

• Lead daily service and maintain control of the line.
• Ensure food quality, consistency, and presentation.
• Step into any station when needed.
• Manage Sous Chefs, Lead Lines, and HOH team.
• Develop leaders and hold managers accountable.
• Build a stronger, more independent team.
• Oversee prep planning, ordering, and inventory.
• Maintain accurate order guides and product usage.
• Improve systems to increase efficiency and reduce waste.
• Oversee hiring and training programs.
• Build schedules based on business levels.
• Monitor labor and food cost.
• Balance standards with profitability.
• Partner with GM on performance and priorities.
• Maintain FOH/HOH alignment.
• Collaborate on menu updates and features.
• Participate in tastings and development.
• Ensure new items are trained and executed properly.

Skills

Strong culinary foundation

Leadership in high-volume kitchens

Experience managing managers

Organized systems-driven

Problem solving

People development

Hands-on daily

Job description

Welcome to Charlotte’s.

This fall, we're opening the doors to something veryspecial, and we're looking for a culinary leader who will help bring theexperience to life.

Located at 3607 Magazine Street in the historic Cockertonhouse, Charlotte’s is an all-day eatery inspired by Parisian cafés, shaped byNew Orleans culture, and embraced by the everyday rhythm of Uptown life.

With a newly redesigned courtyard, upstairs private diningand event space, a historic bar, and a curated food & beverage programspanning Brunch, Apéro, and Dinner service, Charlotte's brings together everyelement of a neighborhood gathering place. It's designed so hospitality feelsnatural, time slows down, and guests leave feeling like they're part of a dailyritual.

From hiring and developing the HOH team, to leading dailyservice, ensuring food quality, and establishing the culture that defines thekitchen, you'll play a vital role in bringing this vision to life from day one.

If you're passionate about hospitality, inspired by athoughtful culinary program, and energized by the opportunity to buildsomething from the ground up, we'd love to meet you.

What We’re Looking For

• Strongculinary foundation and technical skill
• Provenleadership in high-volume kitchens
• Experiencemanaging managers, not just line cooks
• Organized,systems-driven, and adaptable
• Able toidentify and solve problems at the root
• Maintainsand improves existing systems
• Holdsaccountability while developing people
• Delegateseffectively without losing control of standards
• Willingand able to be hands-on daily

Areas of Responsibility

Run the Kitchen

• Leaddaily service and maintain control of the line
• Ensurefood quality, consistency, and presentation
• Stepinto any station when needed

Lead the Leadership Team

• ManageSous Chefs, Lead Lines, and HOH team
• Developleaders and hold managers accountable
• Build astronger, more independent team

Own Prep, Ordering, andSystems

• Overseeprep planning, ordering, and inventory
• Maintainaccurate order guides and product usage
• Improvesystems to increase efficiency and reduce waste

Manage Labor and Costs

• Overseehiring and training programs
• Buildschedules based on business levels
• Monitorlabor and food cost
• Balancestandards with profitability

Communicate Across theOperation

• Partnerdirectly with the GM on performance and priorities
• Maintainstrong FOH/HOH alignment

Support Menu &Creative Work

• Collaborateon menu updates and features
• Participatein tastings and development
• Ensurenew items are trained and executed properly

Benefits & Perks

• Performance-basedbonus tied to labor, food cost, and overall restaurant performance
• Health,dental, and vision insurance
• 401(k)
• Paidtime off
• Flexibleschedule; you will work some holidays, but not every holiday
• Company-paiduniforms
• Diningdiscounts at company restaurants
• Wineand menu tastings, along with continued food and beverage education
• Company-supportedleadership development and continuing education
• Strongsupport from ownership, and an established leadership team
• Collaborativeenvironment with senior leadership
• Creativeinput on menu development, features, and seasonal changes
• Opportunityto help shape systems, training, and culture as the company grows
• Opportunityfor advancement as the company expands into additional locations

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