Executive Chef & Menu Innovator — Kitchen Leader

BRG Hospitality Group; New Orleans (LA); On-site; USD 52,000 - 76,000; Full time

Job summary

BRG Hospitality Group in New Orleans, LA, is seeking a Lead Manager for the back-of-house operations. The role oversees kitchen staff, maintains sanitation, manages costs, and partners with front-of-house to ensure a superior dining experience.

The position requires a culinary degree (preferred), 3+ years of experience, strong leadership, English literacy, and familiarity with Toast/OpenTable. On-site work with flexible hours, weekends included, is expected.

Qualifications

• A culinary degree is preferred.
• A degree in restaurant management is desirable.
• Minimum of 3 years of experience.
• Ability to read and write in English.
• Strong organizational, multi-tasking, and time management skills.
• ServSafe certification required.
• Knowledge of restaurant management software.

Responsibilities

• Lead and mentor back-of-house staff and manage the kitchen.
• Develop and adjust menus reflecting seasonal availability.
• Control food costs through proper costing and inventory.
• Ensure sanitation standards and safety compliance.
• Collaborate with front-of-house and purchasing.
• Prepare and monitor labor budgets with management.
• Schedule and manage overtime and payroll.
• Recruit, interview, and train cooks.
• Maintain equipment and coordinate with maintenance.

Skills

Leadership

Staff supervision

Food cost management

Sanitation

Communication

Time management

Multitasking

English proficiency

Problem solving

Education

Culinary degree

Restaurant management degree

Tools

Toast

OpenTable

Gmail

Job description

BRG Hospitality Group in New Orleans, LA, is seeking a Lead Manager for the back-of-house operations. The role oversees kitchen staff, maintains sanitation, manages costs, and partners with front-of-house to ensure a superior dining experience.

The position requires a culinary degree (preferred), 3+ years of experience, strong leadership, English literacy, and familiarity with Toast/OpenTable. On-site work with flexible hours, weekends included, is expected.