Executive Chef & Managing Partner

CoreWise Workforce Strategy Partners; St. Francisville (LA); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Health insurance

SIMPLE IRA with 3% employer match

Job summary

CoreWise is partnering with a Louisiana hospitality client to recruit an Executive Chef & Managing Partner to lead one of its signature restaurant concepts.

This leadership role offers the opportunity to shape the culture, guest experience, and the restaurant’s financial health by building a strong team, establishing standards, and implementing systems. The right candidate balances hospitality with business discipline and drives profitability.

Qualifications

• Significant culinary and restaurant leadership experience.
• Strong understanding of food cost, labor, inventory, forecasting, and profitability.
• Experience recruiting, developing, and leading high-performing restaurant teams.

Responsibilities

• Lead the day-to-day operations and overall performance of the restaurant.
• Set the culinary direction, including menu development, execution, quality, consistency, and presentation.
• Recruit, hire, train, develop, and retain a strong culinary and management team.
• Create clear standards for food quality, service, cleanliness, organization, and operational execution.
• Own financial performance, including sales, labor, food cost, inventory, purchasing, and overall P&L.
• Monitor performance closely and take action when costs, staffing, service, or execution begin moving off target.
• Build systems and accountability that allow the restaurant to operate at a consistently high level without requiring you to personally manage every detail.
• Lead regular management meetings and communicate priorities, goals, challenges, and results clearly.
• Develop managers and future leaders who can independently own their areas of the business.
• Contribute to programming, events, and guest experiences that drive traffic and keep the restaurant relevant.
• Protect and strengthen the reputation of the restaurant and the broader hospitality organization.

Skills

Executive leadership

Culinary leadership

Menu development

P&L management

Staff development

Job description

CoreWise is partnering with a Louisiana hospitality client in the search for an Executive Chef & Managing Partner to lead one of its signature restaurant concepts.

Great restaurants become part of the reason people visit a place, return to it, and recommend it to someone else. That does not happen because of one menu, one service, or one great night. It happens because someone creates the standards, develops the people, and builds an operation capable of delivering that experience consistently.

That is the opportunity here.

The Executive Chef & Managing Partner will have the ability to shape far more than what comes out of the kitchen. You will influence the culture employees work in, the experience guests remember, the reputation the restaurant carries, and ultimately the financial health of the business.

This is a true ownership seat for someone who understands that great hospitality and great business are not competing priorities. They depend on each other.

You should be able to walk into the restaurant and know what is working, what is not, and what needs attention before it becomes a problem. You will know whether labor is on target, food costs are where they should be, the kitchen is organized, the team is properly staffed, and guests are receiving the experience they came for.

But success here is not measured by how much you personally carry.

It is measured by the team you build, the leaders you develop, the standards you create, and the restaurant you leave stronger because you were there.

What You’ll Own

• Lead the day-to-day operations and overall performance of the restaurant
• Set the culinary direction, including menu development, execution, quality, consistency, and presentation
• Recruit, hire, train, develop, and retain a strong culinary and management team
• Create clear standards for food quality, service, cleanliness, organization, and operational execution
• Own financial performance, including sales, labor, food cost, inventory, purchasing, and overall P&L
• Monitor performance closely and take action when costs, staffing, service, or execution begin moving off target
• Build systems and accountability that allow the restaurant to operate at a consistently high level without requiring you to personally manage every detail
• Lead regular management meetings and communicate priorities, goals, challenges, and results clearly
• Develop managers and future leaders who can independently own their areas of the business
• Contribute to programming, events, and guest experiences that drive traffic and keep the restaurant relevant
• Protect and strengthen the reputation of the restaurant and the broader hospitality organization

What Success Looks Like

The restaurant is not dependent on you being everywhere at once.

You have built a capable team with clear expectations and strong accountability. The kitchen operates consistently. Guests receive the experience they were promised. Labor and food costs are controlled. Managers understand their numbers and their responsibilities. Problems are addressed quickly instead of becoming patterns.

Most importantly, the restaurant is performing as both a great hospitality experience and a healthy, profitable business.

Who You Are

You are an experienced culinary leader who understands that running a great restaurant requires both hospitality instincts and business discipline.

You know food, but you also know numbers. You can develop a menu and manage a P&L. You know when to coach, when to challenge, and when expectations simply need to be clearer.

You are someone who can create a strong culture without lowering the standard to preserve it.

The right person will bring:

• Significant culinary and restaurant leadership experience
• Strong understanding of food cost, labor, inventory, purchasing, forecasting, and profitability
• Experience recruiting, developing, and leading high-performing restaurant teams
• A track record of setting standards and holding people accountable to them
• Strong financial acumen and the ability to make decisions based on both operational realities and business performance
• The ability to move comfortably between the kitchen, the dining room, the numbers, and the people
• An organized, decisive, solutions-oriented approach to leadership
• A genuine passion for hospitality and creating experiences guests want to return to

Schedule & Compensation

This is a full-time, onsite leadership position in St. Francisville, Louisiana, averaging approximately 45 to 55 hours per week.

Compensation: $70,000 to $80,000 base salary, plus quarterly profit-sharing opportunity.

Benefits include:

• Health insurance
• SIMPLE IRA with 3% employer match

For the right person, this is more than an Executive Chef role. It is a chance to build something people want to be part of, from the team behind the scenes to the guests who keep coming back.