Kitchen Manager/Chef

Lucy's Retired Surfers Bar; New Orleans (LA); On-site; USD 48,000 - 68,000; Full time

Job summary

Lucy's Retired Surfers Bar in New Orleans, LA is seeking a Kitchen Manager/Chef to lead a fast-paced kitchen, ensure high-quality food, and manage back-of-house operations including scheduling, vendors, and inventory. Prior experience is required and weekend/holiday availability is expected.

The role emphasizes maintaining sanitation and safety standards while executing menus and mentoring kitchen staff. Four-year and culinary degrees are preferred but not mandatory for consideration.

Qualifications

• 2+ years sous chef experience.
• Experience managing a team.
• Four-year degree (preferred).
• Culinary Degree (preferred).

Responsibilities

• Manage all back of house operations efficiently and effectively (scheduling, vendors, inventory).
• Supervise and coordinate all food preparation to ensure high-quality, properly-prepared products.
• Maintain strict sanitation and safety standards.
• Execute all menus effectively ensuring quality food is provided to our guests.
• Have a positive, professional attitude that contributes to a favorable environment for other employees and guests.
• Focus on providing the highest possible quality of guest service.
• Ability to lead a back-of-house team and promptly, professionally handle issues as they arise.
• Availability to work a flexible schedule that will include weekends and holidays.
• Enforces employee uniform, cleanliness and personal hygiene standards.
• Provides ongoing feedback to kitchen staff.
• Complete daily check to ensure food quality and recipe adherence.
• Will keep manager fully informed of all issues and takes corrective action where necessary or suggests alternative courses of action.

Skills

Sous Chef Experience

Team Management

Education

Four-year degree (preferred)

Culinary Degree (preferred)

Job description

Description

As a Kitchen Manager/Chef you will be tasked with working efficiently in a fast-paced kitchen environment to produce high-quality food according to company standards. You will also be responsible for managing back of house of schedules, vendors, communicating menu changes and inventory. Prior experience is a must.

Primary Responsibilities

• Manage all back of house operations efficiently and effectively (scheduling, vendors, inventory)
• Supervise and coordinate all food preparation to ensure high-quality, properly-prepared products
• Maintain strict sanitation and safety standards
• Execute all menus effectively ensuring quality food is provided to our guests
• Have a positive, professional attitude that contributes to a favorable environment for other employees and guests
• Focus on providing the highest possible quality of guest service
• Ability to lead a back-of-house team and promptly, professionally handle issues as they arise
• Availability to work a flexible schedule that will include weekends and holidays
• Enforces employee uniform, cleanliness and personal hygiene standards
• Provides ongoing feedback to kitchen staff
• Complete daily check to ensure food quality and recipe adherence
• Will keep manager fully informed of all issues and takes corrective action where necessary or suggests alternative courses of action.

Requirements

Job Qualifications

• 2+ years sous chef experience
• Experience managing a team
• Four-year degree (preferred)
• Culinary Degree (preferred)