High-Volume Kitchen Leader | Team Builder & Cost Controller

Creole Cuisine; 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 plan

Paid time off

Weekly pay

Career growth opportunities

Culture of commitment and integrity

Job summary

Creole Cuisine’s Boulevard American Bistro in Covington is seeking an Executive Kitchen Manager to lead our back-of-house operations. The role demands hands-on leadership, high-volume execution, and strong cost control. Salary ranges from $65,000 to $85,000 with a performance-based bonus opportunity.

You will coach the BOH team, manage scheduling, inventory, and costs, and ensure food quality and safety while collaborating with FOH leadership to deliver a superior guest experience.

Qualifications

• 3–5+ years of BOH leadership experience in a high-volume, full-service or upscale restaurant environment
• Proven experience training, coaching, 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

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

Food cost management

Labor management

Inventory control

Team development

ServSafe certification

Job description

Creole Cuisine’s Boulevard American Bistro in Covington is seeking an Executive Kitchen Manager to lead our back-of-house operations. The role demands hands-on leadership, high-volume execution, and strong cost control. Salary ranges from $65,000 to $85,000 with a performance-based bonus opportunity.

You will coach the BOH team, manage scheduling, inventory, and costs, and ensure food quality and safety while collaborating with FOH leadership to deliver a superior guest experience.