Chef de Cuisine

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

Benefits offered by this job

Performance-based bonus tied to labor,

food cost, and overall restaurant

Health, dental, and vision insurance

401(k)

Paid time off

Flexible schedule

Uniforms provided

Dining discounts at companyrestaurants

Wine and menu tastings and continued F

Leadership development and education

Strong ownership support

Collaborative leadership

Creative input on menu and seasonal

Opportunity to shape systems and grow

Advancement opportunities as the brand

Opportunities for expansion to new loc

Job summary

Charlotte’s on Magazine Street in New Orleans seeks a culinary leader to bring a Parisian-inspired, high-volume kitchen to life from day one. You’ll run daily service, lead the HOH team, oversee prep, ordering, and systems, and partner with the GM to align performance with standards.

You’ll hire and develop leaders, build schedules and training programs, manage labor and costs, and shape menu development while maintaining flawless execution.

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

• 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.
• Oversee prep planning, ordering, and inventory; improve systems.
• Oversee hiring, training, and schedule-building; monitor costs.
• Partner with GM on performance and priorities; align FOH/HOH.
• Collaborate on menu updates; participate in tastings and development.

Skills

Strong culinary foundation

Leadership in high-volume kitchens

Managing managers

Organized, systems-driven

Problem solving at root

Maintain and improve systems

Accountability and development

Delegation without losing standards

Hands-on daily leadership

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

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.