Chef

Safta's Table; New Orleans (LA); Vor Ort; USD 55.000 - 75.000; Vollzeit

Zusammenfassung

Safta’s Table in New Orleans seeks a Chef to expertly execute back-of-house operations reflecting our brand identity and culinary excellence. The Kitchen Manager will oversee day-to-day kitchen activities, uphold recipes and systems from the PH team, and ensure consistent, high-quality execution from prep to plating.

Collaboration with the General Manager and Culinary Director is essential. The role requires culinary training or equivalent experience, 2–3 years in a fast-paced setting, and

Qualifikationen

• Degree or certification in Culinary Arts preferred; equivalent professional experience will be considered.
• 2–3 years of culinary experience in a high-volume or quick service restaurant.
• Strong organizational skills, initiative, and reliability.
• Knowledge of ordering, inventory control, and cost management.

Aufgaben

• Oversee all kitchen operations, ensuring recipes, techniques, and plating standards established by PH team are consistently executed.
• Maintain highest levels of food quality, presentation, and safety.
• Manage prep and production schedules for smooth kitchen flow and timely service.
• Monitor inventory, ordering, and cost controls to achieve budgeted targets and minimize waste.
• Lead, train, and support kitchen team members with collaboration and accountability.
• Conduct regular line checks, tastings, and quality audits for menu consistency.

Kenntnisse

Independence

Time management

Attention to detail

Communication

Team collaboration

Adaptability

Ausbildung

Culinary arts degree

Tools

Toast POS

Jobbeschreibung

About Safta’s Table

Safta’s Table is a casual, all-day café located in Lakeview, New Orleans, offering counter service, family-style meals to-go, and many of the comforting dishes guests have come to love from Safta and Saba.

Job Details

Position: Chef

Salary: $65,000

About Safta’s Table

Safta’s Table is a casual, all-day café located in Lakeview, New Orleans, offering counter service, family-style meals to-go, and many of the comforting dishes guests have come to love from Safta and Saba. Designed to feel like your grandmother’s kitchen: warm, familiar, and welcoming Safta’s Table celebrates approachable, soulful food and a relaxed experience. Guests can stop in for a quick bite, grab dinner to share at home, or enjoy a casual meal with loved ones in a cozy, inviting space.

Our Mission & Core Values

At Safta’s Table, our core values guide the way we work, lead, and serve each day. We believe in shared prosperity, recognizing that when our guests, teams, and business succeed together, we build a stronger and more sustainable future. We approach challenges as resilient problem solvers, meeting the demands of hospitality with adaptability, creativity, and teamwork. Accountability drives our growth through ownership, consistency, feedback, and continuous improvement. Above all, we believe in the power of good deeds, showing up each day with kindness, professionalism, and genuine care for one another, our guests, and our community. Together, these values are the foundation of our culture and our commitment to hospitality with purpose.

Job Overview

The Chef at Safta’s Table is responsible for expertly executing and maintaining exceptional back-of-house operations that reflect our brand’s identity and culinary excellence. While culinary direction, recipes, and systems originate from the Pomegranate Hospitality culinary team, this role ensures consistent, high-quality execution from preparation to final plating. The Kitchen Manager oversees day-to-day kitchen operations, upholding standards, ensuring accuracy in recipe and system execution, and delivering a guest experience aligned with the restaurant’s vision. Collaboration with the General Manager and Culinary Director is essential to maintaining hospitality, consistency, and the integrity of Pomegranate’s culture and values in every product, process, and interaction.

Key Responsibilities

• Oversee all kitchen operations, ensuring recipes, techniques, and plating standards established by the PH team are consistently executed.
• Maintain the highest levels of food quality, presentation, and safety throughout all stages of preparation and service.
• Manage prep and production schedules to ensure smooth kitchen flow and timely service execution.
• Monitor inventory, ordering, and cost controls to achieve budgeted food and labor targets while minimizing waste.
• Lead, train, and support kitchen team members, fostering a culture of respect, collaboration, and accountability.
• Conduct regular line checks, tastings, and quality audits to ensure menu consistency and operational readiness.
• Ensure compliance with all sanitation, health, and safety standards, maintaining a clean and organized kitchen at all times.
• Partner with leadership to plan and execute seasonal features, events, and menu rollouts provided by the PH team.
• Provide constructive feedback to the PH team to improve systems, efficiency, and product quality.
• Uphold and model Pomegranate Hospitality’s core values in every decision and interaction.

Experience/Skills

• Degree or certification in Culinary Arts preferred; equivalent professional experience will be considered.
• 2-3 years of culinary experience in a high-volume or quick service restaurant.
• Proven ability to work independently, demonstrating initiative, time management, and strong organizational skills.
• Excellent attention to detail and commitment to quality and consistency.
• A creative mindset with the ability to balance innovation and guest approachability.
• Knowledge of ordering, inventory control, and cost management.
• Strong communication and collaboration skills.
• Ability to thrive in a fast-paced environment and adapt to shifting priorities.
• Proficiency in basic PC applications (Word, Excel); experience with Toast or similar systems is an asset.

Physical Requirements

• Standing for extended periods, often for the entire shift.
• Lifting and carrying items up to 25 pounds.
• Reaching, bending, and stooping to perform tasks around the bar area.
• Ability to work in a fast-paced environment with a high level of activity.