Executive Kitchen Lead – Seafood, High-Volume, Growth

Creole Cuisine Restaurant Concepts; New Orleans (LA); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

401(k) with Company Match

Paid Time Off

Paid Parking

Dining Discounts

Leadership Development

Career Growth

Job summary

Creole Cuisine Restaurant Concepts seeks an experienced Executive Kitchen Manager to lead the culinary team behind one of Bourbon Street's favorite seafood restaurants. This hands-on leader coaches others while maintaining exceptional quality and consistency.

The role focuses on back-of-house excellence, staff development, and strong collaboration with front-of-house leadership to deliver outstanding guest experiences. A competitive salary and growth opportunities are offered.

Qualifications

• Executive Kitchen Manager or Kitchen Manager experience.
• High-volume restaurant experience preferred.
• Strong inventory and food cost management.
• Excellent leadership and coaching skills.
• Seafood experience is a plus.

Responsibilities

• Lead all back-of-house operations.
• Hire, train, and develop kitchen staff.
• Manage food cost, inventory, ordering, and scheduling.
• Ensure food quality and consistency.
• Maintain sanitation and safety standards.
• Partner with front-of-house leadership to deliver exceptional guest experiences.

Skills

Kitchen management

High-volume experience

Inventory & food cost mgmt

Leadership & coaching

Seafood experience

Job description

Creole Cuisine Restaurant Concepts seeks an experienced Executive Kitchen Manager to lead the culinary team behind one of Bourbon Street's favorite seafood restaurants. This hands-on leader coaches others while maintaining exceptional quality and consistency.

The role focuses on back-of-house excellence, staff development, and strong collaboration with front-of-house leadership to deliver outstanding guest experiences. A competitive salary and growth opportunities are offered.