Executive Chef — Lead High-Volume Culinary Team

Unidine; New Orleans (LA); On-site; USD 85,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Unidine is seeking an Executive Chef to lead daily culinary operations, driving food quality, safety, and staff development across the site. You will manage menus, production, and budgeting to deliver exceptional guest experiences while aligning with client objectives.

The role requires hands-on leadership in a high-volume kitchen, strong knowledge of sanitation, and a track record of coaching teams to achieve service excellence.

Qualifications

• Minimum 5 years of progressive culinary/kitchen management experience.
• Hands-on chef with high-volume operations experience.
• ServSafe certification is highly desirable.
• Proficient with computers, including Microsoft Office (Word, Excel, PowerPoint), Outlook and Internet.

Responsibilities

• Lead daily culinary production, ensure food quality and presentation, and maintain safety and sanitation standards.
• Develop menu direction and seasonal specials incorporating local ingredients.
• Monitor food and labor costs, manage purchasing and inventory, and control budgets.
• Provide direction and coaching to staff, set performance expectations, and ensure staff training.

Skills

Culinary/kitchen management

Leadership

Budgeting

ServSafe certified

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Unidine is seeking an Executive Chef to lead daily culinary operations, driving food quality, safety, and staff development across the site. You will manage menus, production, and budgeting to deliver exceptional guest experiences while aligning with client objectives.

The role requires hands-on leadership in a high-volume kitchen, strong knowledge of sanitation, and a track record of coaching teams to achieve service excellence.