Chef De Cuisine

Job Description:

Chef de Cuisine for

Saint Claire Reports To:

Restaurant Owner /

General Manager Oversees:

All kitchen and porter staff

Position Type:

Full-Time, 55-60

HOURS A WEEK Compensation:

Salary $80,000 annually, 50% health insurance, 80 hours of paid vacation Saint Claire is open 5 nights a week with occasional events on off days. The CDC is expected to work all evening services.

Location:

Saint Claire 1300 Richland Road New Orleans, LA 70114 Position Overview Saint Claire's Chef de Cuisine leads our kitchen team. We are an intimate restaurant open five nights a week, consistently serving a curated small menu to roughly 80 guests per night. Because we operate with a tight, focused service window and a small culinary team, this is not an "office chef" role. You will be cooking on the line, driving the creative culinary direction, maintaining strict quality control, and fostering a collaborative, low-drama kitchen culture. We require a chef that can streamline and continuously drive the staff to work efficiently. Key Responsibilities 1. Culinary Leadership & Menu Development

• Design, execute, and evolve a seasonal, high-quality menu tailored to an 80-cover nightly service with owner.
• Create menus with owner and execute events, picnics, large dining tables etc.
• Concept and execute daily or weekly specials that minimize waste and maximize seasonal ingredients.
• Ensure every dish leaving the line meets exact standards for taste, temperature, and presentation.
• Train prep staff, line staff and porters in all standards of operation, ensuring they understand our menu and philosophy.
• Managing the sous chef guiding their oversight of the kitchen staff with primary focus on selection, training, and supervising of daily work assignments. 2. Kitchen Operations & Service
• Lead by example on the line during service, expediting or working a primary station as needed.
• Manage prep schedules to ensure seamless, efficient execution during our 6-day operational week.
• Maintain an exceptionally clean, organized, and safe kitchen environment, adhering to all local health department regulations.
• Create and update a Kitchen Recipe book for ease of training.
• Print a prep list for all prep days so staff can begin working efficiently upon arrival.
• Create printed cleaning schedules posted so staff understands when and what they are to be doing during the week to ensure a spotless kitchen.
• Create printed temperature charts for all fridges and freezers to be filled out all working days to chart any changes in fridge temperatures.
• Possess and maintain ServeSafe Certificate
• Keep a log of ingredients in each item that is visible for servers and managers 3. Labor
• Post a staff schedule on Tuesday for the following week.
• Check time cards on Thursday going into the weekend and adjust schedule and labor to cut down on overtime.
• Create efficiencies with the staff to save the company money.
• Look at covers for the week and pivot with staff accordingly.
• Perform semi-annual reviews with staff 4. Events
• Work with events manager and owner to create menu for all events
• Work all events
• Review event

ONE SHEETS

for each event discuss any changes with event manager

• Do a post wrap up on each event with staff and management for pros and cons and changes in future 5. Financials
• Work with owners to create programming with revenue opportunities
• LABOR optimization
• Review P/L's monthly to understand Labor Cost and make adjustments 6. Inventory Management & Food Cost
• Manage food cost percentages through smart ordering, portion control, and waste minimization.
• Calculate menu cost and understand and track ingredient costs.
• Establish and maintain strong relationships with local purveyors and vendors.
• Conduct regular inventory checks and manage ordering for all food, dry goods, and kitchen cleaning supplies. 7. Team Mentorship & Culture
• Recruit, train, and schedule a small, tight-knit back-of-house (BOH) team.
• Foster a positive, respectful, and professional kitchen environment.
• Collaborate closely with the Front of House (FOH) team to ensure smooth service and exceptional guest experiences.
• Consistently check in with staff members to ensure everyone is performing to their best abilities Qualifications & Skills

Experience:

3+ years of experience as a Sous Chef or Chef de Cuisine in a high-quality, scratch-cook kitchen. Experience with intimate, high-volume pacing (70-100 covers/night) is highly preferred.

Culinary Skill:

Deep knowledge of cooking techniques, flavor profiles, and seasonal ingredients.

Leadership:

A calm-under-pressure demeanor with a proven track record of leading and motivating a small team without relying on "old school" kitchen shouting.

Business Acumen:

Solid understanding of food costing, inventory management, and labor optimization.

Availability:

Ability to work a flexible schedule centered around our 5-night service window (including weekends and evenings).

Pay:

$80,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person