Lead Kitchen Ops Manager — BOH Leadership & Cost Controls

Creole Cuisine Restaurant Concepts; New Orleans (LA); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Medical, Dental, Vision

Company-paid Life Insurance

401(k)

Paid Time Off

Paid Parking

Advancement Opportunities

Team values: Commitment, Integrity, G

Fun

Job summary

Creole Cuisine Restaurant Concepts is seeking an Executive Kitchen Manager to lead our back-of-house operations in one of our high-volume, New Orleans–area restaurants. You will coach the BOH team, manage food prep, sanitation, and safety, while controlling costs and maintaining brand standards.

We value passionate hospitality leaders who can drive results, train staff, and partner with FOH leaders to deliver outstanding guest experiences.

Qualifications

• 3–5+ years of BOH management experience in a full-service or high-volume kitchen.
• ServSafe certification or ability to obtain.
• Strong leadership, communication, and training skills.

Responsibilities

• Lead, coach, and inspire the BOH team to maintain a positive, efficient, and high-performing kitchen.
• Oversee all kitchen operations: food prep, execution, sanitation, and safety.
• Manage scheduling, inventory, ordering, and food/labor cost controls.
• Ensure strict adherence to recipe standards, portioning, and presentation.
• Partner with FOH leaders to deliver exceptional guest experiences.

Skills

Leadership

Communication

Training

Cost management

Education

ServSafe certification

Job description

Creole Cuisine Restaurant Concepts is seeking an Executive Kitchen Manager to lead our back-of-house operations in one of our high-volume, New Orleans–area restaurants. You will coach the BOH team, manage food prep, sanitation, and safety, while controlling costs and maintaining brand standards.

We value passionate hospitality leaders who can drive results, train staff, and partner with FOH leaders to deliver outstanding guest experiences.