Kitchen Manager – Restaurant Operations

About the role

Creole Cuisine Restaurant Concepts is looking for an experienced Kitchen Manager to lead daily kitchen operations across its New Orleans portfolio. You will be hands‑on, ensuring food quality, safety, and consistency while developing a high‑performing back‑of‑house team.

Key responsibilities

• Oversee kitchen production, portioning, presentation, and adherence to recipes.
• Coach, train, and mentor back‑of‑house staff, maintaining a visible leadership presence during service.
• Manage inventory, ordering, food cost, waste reduction, and labor scheduling.
• Ensure food safety, sanitation, and kitchen organization standards are met.
• Coordinate with front‑of‑house and restaurant leadership to deliver a seamless guest experience.

Required profile

• Proven restaurant kitchen leadership or management experience.
• Strong culinary execution and preparation skills.
• Ability to remain composed and make sound decisions in a high‑volume environment.
• Flexibility to work evenings, weekends, and holidays as needed.

Required skills

• ServSafe certification (or ability to obtain).

What we offer

• Annual salary $57,000–$65,000 with performance bonus potential.
• Weekly pay, medical/dental/vision, life insurance, 401(k) match.
• Paid time off, paid parking, and career growth opportunities.
• Supportive in‑house teams and a culture built on commitment, integrity, generosity, and fun.