Executive Kitchen Leader: High-Volume Ops & Team Growth

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

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Company-paid life insurance

401(k) retirement savings

Paid time off

Weekly pay

Career growth opportunities

Culture rooted in Commitment,Integrity

Job summary

Creole Cuisine Restaurant Concepts’ Boulevard American Bistro in Covington is seeking an experienced Executive Kitchen Manager to lead our back‑of‑house operations. You will drive food quality, safety, and efficient service in a high‑volume setting while mentoring a talented culinary team.

The ideal candidate has 3–5+ years BOH leadership, strong cost control, labor planning, and a hands‑on leadership style.

Qualifications

• 3-5+ years of BOH leadership in a high-volume restaurant.
• Proven experience leading culinary teams.
• Strong knowledge of food cost, labor, inventory, and kitchen operations.
• ServSafe certification required.
• Hands-on leadership style with hospitality passion.

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 GM and FOH leadership to deliver a seamless guest experience.
• Create a positive, organized, and high‑performing kitchen culture.

Skills

BOH leadership

Team development

Food cost management

Inventory control

Labor management

Sanitation standards

ServSafe certified

Job description

Creole Cuisine Restaurant Concepts’ Boulevard American Bistro in Covington is seeking an experienced Executive Kitchen Manager to lead our back‑of‑house operations. You will drive food quality, safety, and efficient service in a high‑volume setting while mentoring a talented culinary team.

The ideal candidate has 3–5+ years BOH leadership, strong cost control, labor planning, and a hands‑on leadership style.