Lead Kitchen Chef — Craft Soulful Café Dishes

Safta's Table; New Orleans (LA); On-site; USD 55,000 - 75,000; Full time

Job summary

Safta’s Table in New Orleans seeks a Chef to expertly execute back-of-house operations reflecting our brand identity and culinary excellence. The Kitchen Manager will oversee day-to-day kitchen activities, uphold recipes and systems from the PH team, and ensure consistent, high-quality execution from prep to plating.

Collaboration with the General Manager and Culinary Director is essential. The role requires culinary training or equivalent experience, 2–3 years in a fast-paced setting, and

Qualifications

• Degree or certification in Culinary Arts preferred; equivalent professional experience will be considered.
• 2–3 years of culinary experience in a high-volume or quick service restaurant.
• Strong organizational skills, initiative, and reliability.
• Knowledge of ordering, inventory control, and cost management.

Responsibilities

• Oversee all kitchen operations, ensuring recipes, techniques, and plating standards established by PH team are consistently executed.
• Maintain highest levels of food quality, presentation, and safety.
• Manage prep and production schedules for smooth kitchen flow and timely service.
• Monitor inventory, ordering, and cost controls to achieve budgeted targets and minimize waste.
• Lead, train, and support kitchen team members with collaboration and accountability.
• Conduct regular line checks, tastings, and quality audits for menu consistency.

Skills

Independence

Time management

Attention to detail

Communication

Team collaboration

Adaptability

Education

Culinary arts degree

Tools

Toast POS

Job description

Safta’s Table in New Orleans seeks a Chef to expertly execute back-of-house operations reflecting our brand identity and culinary excellence. The Kitchen Manager will oversee day-to-day kitchen activities, uphold recipes and systems from the PH team, and ensure consistent, high-quality execution from prep to plating.

Collaboration with the General Manager and Culinary Director is essential. The role requires culinary training or equivalent experience, 2–3 years in a fast-paced setting, and