Chef de Cuisine: Lead a High-Volume, Systems-Driven Kitchen

Charlotte; 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

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.