Chef de Cuisine

Charlotte; New Orleans (LA); On-site; USD 90,000 - 150,000; Full time

Benefits offered by this job

Bonus program

Health insurance

Dental insurance

Vision insurance

401(k)

Paid time off

Flexible schedule

Uniforms provided

Dining discounts

Wine tastings

Leadership development

Education opportunities

Strong leadership support

Job summary

Charlotte’s invites a culinary leader to help bring an all-day dining experience to life on Magazine Street. You will guide daily service, uphold food quality, and shape a culture that values excellence and sustainability.

You will oversee a leadership team, manage prep, ordering, labor, and costs, and collaborate on menu development while supporting ongoing training and growth within a dynamic, hospitality-forward environment.

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.

Responsibilities

• Run the kitchen: lead daily service, maintain line control, ensure quality and presentation.
• Lead the leadership team: manage Sous Chefs, Lead Lines, HOH team; develop leaders.
• Own prep, ordering, and systems: oversee prep planning, ordering, inventory; improve processes.
• Manage labor and costs: hire/train, build schedules, monitor labor and food cost, balance standards with profitability.
• Communicate across the operation: partner with GM on priorities; align FOH/HOH.
• Support menu & creative work: collaborate on menu updates; participate in tastings and training.
• Benefits & perks: bonuses tied to performance; health, dental, vision, 401(k); time off; uniforms; dining discounts; tastings and education; leadership development.

Skills

Strong culinary foundation

Leadership in high-volume kitchens

Experience managing managers

Organized & systems-driven

Problem solving

Accountability & developing people

Hands-on leadership

Staff scheduling

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

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