Executive Chef

Morrow Hospitality Group; New Orleans (LA); On-site; USD 110,000 - 140,000; Full time

Benefits offered by this job

Medical insurance (60% premium covered

Dental and vision insurance

Employee Assistance Program

Life and disability insurance

Critical care and cancer insurance

401(k) plan

Paid time off and sick time

Job summary

Morrow Hospitality Group in New Orleans seeks an Executive Chef to lead culinary operations across its concepts. You will drive food quality, guest experience, and financial performance in a fast-paced, high-volume setting.

You will oversee recipe standards, kitchen staffing, and collaboration with restaurant leadership to deliver exceptional dining experiences while maintaining profitability and compliance with safety standards.

Qualifications

• Minimum three years of leadership in executive/senior culinary roles.
• Five+ years kitchen experience in high-volume dining.
• Experience managing food costs, labor, inventory and purchasing.
• Experience leading, training, scheduling and developing culinary teams.
• Strong knowledge of food safety, sanitation, and allergen management.
• Proven ability to maintain food quality during peak service.
• Ability to interpret reports and drive measurable improvements.
• Onsite work availability including evenings and weekends.

Responsibilities

• Lead daily kitchen operations and maintain high standards of quality.
• Execute the culinary identity and menu standards for the restaurant.
• Collaborate on menu development, seasonal offerings, and specials.
• Develop standardized recipes, specifications, and plating guides.
• Monitor food quality and ticket times; take corrective action as needed.
• Respond to guest feedback and dietary requests promptly.
• Partner with GM to align culinary execution with service standards.

Skills

Leadership

Kitchen Management

Cost Control

Staff Development

Food Safety

Menu Development

Education

Culinary Arts Degree

Professional Certification

Job description

Company Description

Morrow Hospitality Group is a New Orleans-based collective of acclaimed restaurants, bars, and nightlife concepts, including Morrow's, Treehouse, Monday, Sun Chong, Hide/Seek, and Morrow Steak. The group is known for vibrant, high-energy venues that combine quality cuisine with memorable guest experiences. Led by mother-son team Chef Lenora Chong and Event Curator Larry Morrow, the company blends culinary creativity with strong community roots. Team members join a growing organization with opportunities to contribute to diverse concepts and innovative hospitality initiatives. The group values professionalism, collaboration, and a passion for food and service.

Role Description

Our ideal candidate is more than an exceptional cook. This individual understands how to lead a high-performing kitchen, control operating costs, develop culinary talent, and consistently execute quality dining experiences in a fast-paced environment.

As Executive Chef, you will oversee the culinary operations of an assigned Morrow Hospitality restaurant, working closely with restaurant leadership to deliver exceptional food quality, operational efficiency, team development, and financial performance.

Key Responsibilities

Culinary Leadership & Guest Experience

• Lead daily kitchen operations, maintaining exceptional standards for food quality, presentation, flavor, consistency, and timely execution.
• Execute the culinary identity and established menu standards of the assigned restaurant.
• Collaborate on menu development, seasonal offerings, specials, and culinary innovation.
• Develop and maintain standardized recipes, specifications, portion controls, and plating guides.
• Monitor food quality and ticket times during service, taking immediate corrective action when necessary.
• Respond professionally to guest feedback, quality concerns, and special dietary requests.

Financial Management & Operational Performance

• Manage food costs, controllable kitchen labor expenses, purchasing, inventory, and waste reduction.
• Analyze kitchen financial performance, including food-cost percentages, labor productivity, inventory variances, and budget-to-actual results.
• Implement strategies to improve profitability without compromising food quality or the guest experience.
• Develop accurate production forecasts and staffing plans based on sales trends, reservations, special events, and business demand.
• Conduct routine inventory counts, monitor product usage, and maintain appropriate stock levels.
• Maintain vendor relationships and ensure purchasing decisions align with company-approved standards and financial objectives.
• Identify operational inefficiencies and implement measurable improvements.

People Leadership & Development

• Recruit, train, supervise, coach, and develop culinary team members and kitchen leaders.
• Build an accountable kitchen culture centered on professionalism, respect, teamwork, and consistent execution.
• Establish clear performance expectations and provide timely feedback and coaching.
• Partner with Human Resources and restaurant management on staffing plans, employee relations, attendance, and performance management.
• Ensure kitchen schedules align with operational demand and approved labor budgets.
• Develop succession plans and identify future Sous Chefs and kitchen leaders.
• Promote employee retention through effective communication, training, fair treatment, and career development.

Food Safety, Compliance & Kitchen Standards

• Maintain compliance with applicable food safety, sanitation, workplace safety, and health department requirements.
• Oversee proper food handling, storage, temperature controls, labeling, sanitation, and allergen procedures.
• Maintain kitchen inspection readiness and promptly correct deficiencies.
• Ensure kitchen equipment is properly maintained and report maintenance or safety concerns.
• Establish and enforce opening, closing, cleaning, and food-preparation procedures.
• Maintain accurate operational records and required documentation.

Collaboration & Leadership Accountability

• Partner with the General Manager to align culinary execution with service standards, financial goals, and overall restaurant performance.
• Participate in leadership meetings, operational reviews, and performance planning.
• Communicate staffing needs, operational concerns, and improvement opportunities proactively.
• Collaborate with company culinary and operations leadership to implement standards and strategic initiatives.
• Support special events, promotions, and high-volume dining experiences as business needs require.

Required Qualifications

• Minimum three years of successful leadership experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or in a comparable senior culinary management role.
• At least five years of progressive professional kitchen experience, including leadership in a full-service, high-volume, or operationally complex dining environment.
• Demonstrated experience managing food costs, labor expenses, inventory, purchasing, and kitchen financial performance.
• Experience leading, training, scheduling, and developing culinary teams.
• Strong knowledge of food safety, sanitation, allergen management, and kitchen compliance requirements.
• Proven ability to maintain food quality and service standards during high-volume operations.
• Ability to interpret operating reports, implement corrective actions, and communicate measurable results.
• Strong organizational, problem-solving, and interpersonal communication skills.
• Ability to work onsite during the required schedule, including evenings, weekends, holidays, and peak operating periods.
• Ability to obtain and maintain required food safety credentials within company-established timelines.

Preferred Qualifications

• Culinary arts degree or relevant professional certification.
• Previous experience as an Executive Chef in an upscale, high-volume, or multi-concept hospitality environment.
• Experience managing culinary operations in restaurants generating approximately $5 million or more in annual sales.
• Familiarity with New Orleans culinary traditions and contemporary culinary trends.
• Experience using restaurant POS, scheduling, inventory, and reporting systems.
• Demonstrated success improving kitchen profitability, employee retention, and guest satisfaction.

What We Offer

• Competitive salary
• Medical insurance with 60% of the premium paid by the company
• Dental and vision insurance
• Employee Assistance Program
• Life, short-term disability, and long-term disability insurance
• Critical care and cancer insurance options
• 401(k) plan, subject to plan terms
• Paid time off and sick time