Executive Kitchen Leader: High-Volume BOH & Team Growth

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

Benefits offered by this job

Weekly Pay

Company-Paid Life Insurance

401(k) with Company Match

Paid Time Off

Dedicated In-House Support Teams

Job summary

Creole Cuisine Restaurant Concepts is seeking an experienced Executive Kitchen Manager to lead the back-of-house operations at Boulevard American Bistro in Covington, Louisiana. This hands-on role demands a culinary leader who can maintain exceptional food quality and drive profitability in a high-volume setting.

You will recruit, train, coach, and develop a high-performing culinary team while managing cost controls, scheduling, inventory, and kitchen safety standards in collaboration with the

Qualifications

• 3-5+ years of BOH leadership in a high-volume restaurant environment.
• Proven ability to recruit, train, and retain strong culinary teams.
• Strong knowledge of food costs, labor, inventory, and kitchen financial performance.
• ServSafe certification and strong preventive controls.

Responsibilities

• Oversee daily kitchen operations, ensuring food quality, safety, sanitation, and consistency.
• Recruit, train, coach, develop, and retain a high-performing culinary team.
• Manage scheduling, inventory, ordering, food costs, labor, and overall BOH productivity.
• Monitor performance, control expenses, and drive profitability through cost management.
• Maintain recipe execution, portioning, prep, and presentation standards.
• Lead from the line during high-volume service and ensure organization and accountability.
• Partner with the GM and FOH leadership to deliver exceptional guest experiences.

Skills

People leadership

Team development

Food safety

Cost control

Operational excellence

Communication

Job description

Creole Cuisine Restaurant Concepts is seeking an experienced Executive Kitchen Manager to lead the back-of-house operations at Boulevard American Bistro in Covington, Louisiana. This hands-on role demands a culinary leader who can maintain exceptional food quality and drive profitability in a high-volume setting.

You will recruit, train, coach, and develop a high-performing culinary team while managing cost controls, scheduling, inventory, and kitchen safety standards in collaboration with the