Copeland's of New Orleans - Kitchen Manager

COPELANDS OF NEW ORLEANS INC; Covington (LA); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Health, Dental, & Vision Insurance

Basic Life Insurance

Short- and Long-Term Disability

Supplemental Insurance (Accidental and

Critical Illness)

Competitive Pay

Bonus Potential

Retirement Plan

Paid Vacation

Employee celebrations & recognition!

Job summary

Copeland’s of New Orleans Inc. seeks an experienced Kitchen Manager to lead a fast-paced, high-volume kitchen, ensuring top-quality dishes and strict adherence to recipes and standards.

This role emphasizes cost control, staff development, and operational excellence within a family-run, hospitality-driven brand. The Kitchen Manager will drive labor efficiency, oversee inventory and ordering, and partner with the General Manager to reach financial goals while maintaining safety, sanitation, and

Qualifications

• 2+ years of Kitchen Management experience in a full-service restaurant.
• Proven ability to manage food cost and labor cost.
• Experience with inventory systems, prep planning, and forecasting.
• Strong leadership presence in high-volume environments.
• Experience in training and developing line cooks and prep teams.
• Proficiency in basic reporting and restaurant systems.

Responsibilities

• Upholding and enforcing all Copeland’s recipes, specs, systems, and food standards.
• Managing food cost, inventory levels, ordering, and waste control.
• Driving labor efficiency through smart scheduling and productivity management.
• Leading kitchen shifts with urgency, organization, and attention to detail.
• Training, developing, and retaining BOH team members.
• Maintaining food safety, sanitation, and cleanliness standards at the highest level.
• Partnering with the General Manager to hit financial and operational goals.
• Ensuring every guest receives consistently high-quality food.

Skills

Kitchen management

Food cost control

Labor cost control

Inventory systems

Forecasting

Leadership

Training line cooks

Restaurant systems

Job description

Description

Work for a 2026 Best of St. Tammany Parish award-winning team!

Copeland’s of New Orleans proudly earned Gold for Best All-Around Restaurant. Join a team that’s recognized for delivering exceptional food and hospitality every day.

Flavor You Can Feel. Roots You Can Trust.

Since 1983, Copeland’s has been more than a restaurant — it's a family-run legacy built on passion, pride, and integrity. We craft made-from-scratch dishes using the freshest local ingredients, and we execute at a high level every single day.

We are seeking an experienced Kitchen Manager who excels in a fast-paced, high-volume, full-service environment and understands that great food begins with strong systems, disciplined execution, and well-developed personnel.

A Copeland’s Kitchen Manager is a hands-on culinary leader who drives food quality, cost control, kitchen culture, and operational excellence. They are a role model of our core values and build strong, accountable teams that take pride in every plate.

Perks of being a Copeland’s Manager:

• Health, Dental, & Vision Insurance
• Basic Life Insurance
• Short- and Long-Term Disability
• Supplemental Insurance (Accidental and Critical Illness)
• Competitive Pay
• Bonus Potential
• Retirement Plan
• Paid Vacation
• Employee celebrations & recognition!

Daily Responsibilities:

• Upholding and enforcing all Copeland’s recipes, specs, systems, and food standards
• Managing food cost, inventory levels, ordering, and waste control
• Driving labor efficiency through smart scheduling and productivity management
• Leading kitchen shifts with urgency, organization, and attention to detail
• Training, developing, and retaining BOH team members
• Maintaining food safety, sanitation, and cleanliness standards at the highest level
• Partnering with the General Manager to hit financial and operational goals
• Ensuring every guest receives consistently high-quality food

Great Skills to have:

• 2+ years of Kitchen Management experience in a full-service restaurant
• Proven ability to manage food cost and labor cost
• Experience with inventory systems, prep planning, and forecasting
• Strong leadership presence in high-volume environments
• Experience in training and developing line cooks and prep teams
• Proficiency in basic reporting and restaurant systems

If you're a dynamic leader with a love for great food and exceptional service, we want to hear from you! Take the next step in your career and join us as we redefine casual dining.