Executive Kitchen Leader: High-Volume, Growth & Bonus

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

Benefits offered by this job

Comprehensive benefits

Company-paid life insurance

401(k) retirement plan

Paid time off

Weekly pay

Career growth opportunities

Culture rooted in hospitality

Job summary

Creole Cuisine Restaurant Concepts is seeking an Executive Kitchen Manager to lead our BOH operations for a high-volume, full-service environment in Covington. You will drive food quality, cost controls, and team development while maintaining standards across the kitchen.

The role calls for 3–5+ years of BOH leadership, ServSafe certification, and a hands-on, hospitality-driven leadership style. Competitive compensation includes health benefits and opportunities for growth.

Qualifications

• 3–5+ years of BOH leadership in a high-volume restaurant.
• Proven experience leading, training, and developing culinary teams.
• Strong understanding of food cost, labor management, inventory, and kitchen operations.
• Ability to maintain consistency and standards in a fast-paced environment.
• ServSafe certification.
• Hands-on leadership style and passion for hospitality.

Responsibilities

• Lead, develop, and hold the BOH team accountable for consistent execution and performance.
• Oversee daily kitchen operations, ensuring food quality, presentation, food safety, and sanitation standards.
• Manage scheduling, inventory, ordering, and food and labor costs.
• Maintain recipe, portioning, prep, and presentation standards.
• Recruit, train, coach, and develop a strong culinary team.
• Drive consistency and operational excellence during high-volume service.
• Partner with the General Manager and FOH leadership to deliver a seamless guest experience.
• Create a positive, organized, and high-performing kitchen culture.

Skills

BOH leadership

High-volume ops

Food cost control

Labor management

Inventory management

ServSafe certified

Job description

Creole Cuisine Restaurant Concepts is seeking an Executive Kitchen Manager to lead our BOH operations for a high-volume, full-service environment in Covington. You will drive food quality, cost controls, and team development while maintaining standards across the kitchen.

The role calls for 3–5+ years of BOH leadership, ServSafe certification, and a hands-on, hospitality-driven leadership style. Competitive compensation includes health benefits and opportunities for growth.