Executive Chef: Lead Innovative Kitchens & Menu Development

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

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Job summary

Unidine is seeking an Executive Chef in New Orleans, LA to lead daily kitchen operations, recruit and train staff, and deliver show quality food. This role focuses on cost control, menu development, and ensuring safety and sanitation standards while driving resident satisfaction and strong financial performance.

The Executive Chef will manage budgets, supervise cooks, and empower onsite staff to achieve excellence through hands-on leadership and culinary excellence.

Qualifications

• Minimum 5 years of progressive culinary/kitchen management experience.
• Extensive catering experience a plus.
• High volume, complex foodservice operations experience - highly desirable.
• Hands-on chefs experience a must.
• ServSafe certification - highly desirable.

Responsibilities

• Lead daily culinary production ensuring food quality, safety, and cost controls.
• Develop menus and seasonal specials with attention to product availability and local flavors.
• Oversee purchasing, receiving, and food storage standards; manage labor and food costs to meet budget.
• Provide direction and training to staff, set performance standards, and monitor performance.
• Foster exceptional resident and client service through team empowerment and coaching.

Skills

Leadership

Team management

Budgeting

Food cost control

Culinary expertise

Education

A.S. or equivalent experience

Tools

Microsoft Office (Word, Excel, PowerPoint)

Job description

Unidine is seeking an Executive Chef in New Orleans, LA to lead daily kitchen operations, recruit and train staff, and deliver show quality food. This role focuses on cost control, menu development, and ensuring safety and sanitation standards while driving resident satisfaction and strong financial performance.

The Executive Chef will manage budgets, supervise cooks, and empower onsite staff to achieve excellence through hands-on leadership and culinary excellence.