Chef de Cuisine

Chef de Cuisine – KIRA NOLA Location: New Orleans, LA About the Role KIRA NOLA is an elevated Mediterranean dining destination in New Orleans, influenced by Japanese and Southeast Asian flavors. The Chef de Cuisine (CDC) is responsible for assisting the Executive Chef in overseeing all kitchen operations as a successful independent profit center. This role ensures maximum guest satisfaction by planning, organizing, directing, and controlling all aspects of the kitchen and administration. The CDC exhibits culinary talent by performing tasks hands-on while leading the team, managing food operations, and supervising all kitchen areas to guarantee a consistent, high-quality product. Additionally, the CDC provides oversight of the Head Sushi Chef and Omakase program, ensuring integration and excellence across all culinary offerings. Key Responsibilities Adhere to all company policies and standards as outlined in the employee handbook. Supervise daily kitchen operations, including prep, line, storage, dish, and service stations. Maintain accurate physical inventory, high-cost perpetual inventory, and food COGS tracking. Perform data entry for inventory, purchases, invoices, sales, and ending inventory for COGS analysis. Manage food and labor costs; review schedules and identify areas for improvement. Execute daily and weekly food purchases and maintain appropriate par levels. Monitor employee performance, new hires, terminations, training, and staff development. Oversee sanitation standards, HACCP compliance, temperature logs, and kitchen walkthroughs. Ensure recipes, food preparation, butchering, portioning, and presentation meet restaurant specifications. Conduct line checks and ensure food quality and specification adherence. Organize back-of-house operations for efficiency and productivity. Collaborate with Executive Chef on menu development, events, daily specials, and Omakase menus. Communicate effectively with Head Sushi Chef, sous chefs, and FOH leadership regarding updates, concerns, and operational needs. Manage opening and closing procedures, product rotation (FIFO), and kitchen workflow. Provide leadership in all aspects of BOH management, including training, teamwork, and attention to detail. Requirements / Qualifications College degree or Culinary school degree preferred, but not required. Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant. Experience in high-volume or fine dining kitchens is strongly preferred. Strong computer literacy (Excel, Windows, POS systems, etc.). Career-driven with a stable job history. Strong communication and leadership skills. Ability to manage multiple priorities and work efficiently under pressure. Why Join KIRA NOLA? KIRA NOLA combines Mediterranean flavors with Japanese and Southeast Asian influence to create a unique dining experience in New Orleans. As Chef de Cuisine, you will lead a talented culinary team, oversee the kitchen and Omakase program, and help shape the culinary identity of a landmark dining destination.

Created: 2025-09-06