Chef de Cuisine

Nbutexas; New Orleans (LA); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Competitive salary

Comprehensive health, dental, vision, and life insurance

Paid time off (PTO)

Opportunities for career growth

Job summary

Nbutexas in New Orleans is seeking a Chef de Cuisine to lead culinary operations in a prestigious fine dining establishment. The role demands a proven culinary leader with extensive experience in upscale dining and a passion for elevated Southern cuisine.

Ideal candidates will have at least 5 years of executive leadership experience, strong communication skills, and a culinary degree. The position offers a competitive salary and comprehensive benefits, along with opportunities for long-term career growth within a family-oriented leadership team.

Qualifications

• Minimum of 5 years of experience as an Executive Chef or Executive Sous Chef.
• Proven leadership experience in upscale or fine dining operations generating $8M+ in annual revenue.
• Strong appreciation for traditional fine dining service standards.

Responsibilities

• Support the Executive Chef in overseeing daily culinary operations.
• Lead and develop Sous Chefs and kitchen staff.
• Maintain the highest standards of food quality and guest satisfaction.

Skills

Leadership experience

Culinary management

Communication skills

Team-building

Bilingual communication

Education

Culinary degree or certification

Tools

Microsoft Office applications

Restaurant management software

Job description

Chef de Cuisine

Join a legendary, high-volume fine dining destination with deep culinary roots, a rich history of hospitality excellence, and a reputation for delivering exceptional guest experiences. This leadership opportunity is ideal for an accomplished culinary professional who thrives in traditional fine dining environments, values mentorship and team culture, and has a passion for elevated Southern cuisine.

Benefits

• Competitive salary commensurate with experience
• Comprehensive health, dental, vision, and life insurance benefits
• Paid time off (PTO)
• Opportunity to lead within an iconic, multi-generational hospitality organization
• Long-term career growth with a stable, family-oriented leadership team

Qualifications

• Minimum of 5 years of experience as an Executive Chef or Executive Sous Chef in upscale or fine dining environments
• Proven leadership experience within operations generating $8M+ in annual revenue
• Strong appreciation for traditional fine dining service standards and elevated Southern cuisine
• Culinary degree or advanced culinary certification preferred
• Proficiency with Microsoft Office applications and restaurant management software platforms
• Exceptional communication, coaching, team-building, and organizational skills
• Ability to manage multiple priorities in a fast-paced, high-volume environment
• Bilingual communication skills are a plus

Responsibilities

• Support the Executive Chef in overseeing all daily culinary operations, including hot line, cold line, pastry, stewarding, expo, and production teams
• Lead, mentor, and develop Sous Chefs and kitchen staff through training, performance management, scheduling, and ongoing coaching
• Maintain the highest standards of food quality, consistency, presentation, sanitation, and guest satisfaction
• Manage labor deployment, staffing levels, food costs, inventory, purchasing, and operational efficiencies
• Conduct recipe development, food tastings, quality control reviews, and implementation of culinary standards
• Collaborate with banquet, sales, and operations teams to execute events, tastings, and special functions successfully
• Review event orders and production plans to ensure flawless execution and adherence to presentation standards
• Oversee creation and maintenance of recipes, operating procedures, and training materials
• Ensure compliance with all health, safety, sanitation, and food handling regulations
• Monitor kitchen equipment maintenance, recommend capital improvements, and coordinate repairs as needed
• Participate in weekly operational meetings and contribute to menu development and culinary innovation
• Foster a positive, professional culture built on teamwork, accountability, and excellence