Chef de Cuisine - Lead a High-Volume, Award-Winning Kitchen

Crewny; New Orleans (LA); Hybrid; USD 85,000 - 95,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Paid Sick Leave

New Orleans benefits

Job summary

Crewny seeks an exceptional Chef de Cuisine to lead Holywater NOLA’s award-winning kitchen in New Orleans. You will oversee all BOH operations, recruit and train staff, manage inventory and costs, and ensure strict adherence to health regulations while executing the Executive Chef's menus and guiding the team through peak service periods.

You will work closely with the culinary director and contribute to maintaining culinary excellence and cost controls across the program.

Qualifications

• 3+ years of experience as Chef de Cuisine or similar role with oversight of large-scale food service revenue.
• Experience leading a sizable kitchen team (30+ personnel).
• Proven ability to execute high-volume, elevated cuisine in a professional setting.
• Experience directing subordinate managers to maintain quality in absence of leadership.
• Strong knife handling and safety protocols.

Responsibilities

• Provide comprehensive leadership and management of all kitchen staff and operations, ensuring professionalism and adherence to company standards.
• Hire, onboard, and manage kitchen personnel in line with staffing needs and budgets.
• Develop schedules; ensure compliance with health regulations and training programs.
• Oversee inventory, vendor relations, and weekly orders to meet financial targets.
• Lead menu execution and ensure consistency with recipe specifications and quality standards.
• Conduct DOH walk-throughs and enforce sanitary practices across BOH and FOH.

Job description

Crewny seeks an exceptional Chef de Cuisine to lead Holywater NOLA’s award-winning kitchen in New Orleans. You will oversee all BOH operations, recruit and train staff, manage inventory and costs, and ensure strict adherence to health regulations while executing the Executive Chef's menus and guiding the team through peak service periods.

You will work closely with the culinary director and contribute to maintaining culinary excellence and cost controls across the program.