BOH Shift Manager

Charlotte's; New Orleans (LA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Bonus based on performance

Health, dental, vision insurance

401(k)

Paid time off

Flexible schedule

Uniforms provided

Dining discounts

Wine tastings & education

Leadership development

Ownership support

Senior leadership collaboration

Menu development input

Advancement opportunities

Job summary

Charlotte’s is opening a new culinary leadership role at 3607 Magazine Street in New Orleans. You’ll lead daily service, shape a strong HOH team, and ensure food quality and systems that scale as the concept grows.

The role demands hands-on leadership, accountability, and a calm approach under pressure. You’ll partner with the GM on priorities, mentor managers, and help guide menu development, training, and culture.

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 control of standards.
• Willing and able to be hands-on daily.

Responsibilities

• Run the Kitchen: Lead daily service and maintain control of the line; ensure quality, consistency, and presentation; step into any station when needed.
• Lead the Leadership Team: Manage Sous Chefs, Lead Lines, and HOH team; develop leaders and hold managers accountable.
• Own Prep, Ordering, and Systems: Oversee prep planning, ordering, inventory; maintain accurate order guides; improve systems to cut waste and boost efficiency.
• Manage Labor and Costs: Oversee hiring and training; build schedules; monitor labor and food costs; balance standards with profitability.
• Communicate Across the Operation: Partner with the GM on performance and priorities; align FOH/HOH.
• Support Menu & Creative Work: Collaborate on menu updates; participate in tastings; ensure new items are trained and executed properly.
• Benefits & Perks: See full list in ad for bonus, insurance, 401(k), PTO, flexible schedule, uniforms, dining discounts, tastings, education, and leadership development.

Skills

Culinary leadership

High-volume kitchen leadership

People management

Organized / systems-driven

Problem solving

Accountability

Delegation

Hands-on management

Job description

Welcome to Charlotte’s.

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

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

With a newly redesigned courtyard, upstairs private dining and event space, a historic bar, and a curated food & beverage program spanning Brunch, Apéro, and Dinner service, Charlotte's brings together every element of a neighborhood gathering place. It's designed so hospitality feels natural, time slows down, and guests leave feeling like they're part of a daily ritual.

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

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

What We’re Looking For

• 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 control of standards
• Willing and able to be hands-on daily

This is a demanding role. We’re looking for someone who can stay steady under pressure, think clearly, and lead in a sustainable way.

Areas of Responsibility

Run the Kitchen

• Lead daily service and maintain control of the line
• Ensure food quality, consistency, and presentation
• Step into any station when needed

Lead the Leadership Team

• Manage Sous Chefs, Lead Lines, and HOH team
• Develop leaders and hold managers accountable
• Build a stronger, more independent team

Own Prep, Ordering, and Systems

• Oversee prep planning, ordering, and inventory
• Maintain accurate order guides and product usage
• Improve systems to increase efficiency and reduce waste

Manage Labor and Costs

• Oversee hiring and training programs
• Build schedules based on business levels
• Monitor labor and food cost
• Balance standards with profitability

Communicate Across the Operation

• Partner directly with the GM on performance and priorities
• Maintain strong FOH/HOH alignment

Support Menu & Creative Work

• Collaborate on menu updates and features
• Participate in tastings and development
• Ensure new items are trained and executed properly

Benefits & Perks

• Performance-based bonus tied to labor, food cost, and overall restaurant performance
• Health, dental, and vision insurance
• 401(k)
• Paid time off
• Flexible schedule; you will work some holidays, but not every holiday
• Company-paid uniforms
• Dining discounts at company restaurants
• Wine and menu tastings, along with continued food and beverage education
• Company-supported leadership development and continuing education
• Strong support from ownership, and an established leadership team
• Collaborative environment with senior leadership
• Creative input on menu development, features, and seasonal changes
• Opportunity to help shape systems, training, and culture as the company grows
• Opportunity for advancement as the company expands into additional locations

We use eVerify to confirm U.S. Employment eligibility.