Executive Chef

At Morrow Hospitality, exceptional dining experiences begin with great food, talented people, and a genuine commitment to hospitality. Our family of restaurants celebrates New Orleans culinary culture through distinctive menus, vibrant environments, and exceptional service.

We seek an Executive Chef who combines culinary expertise with business acumen and people leadership. The Executive Chef leads the culinary operations of an assigned Morrow Hospitality restaurant and partners with restaurant leadership to deliver outstanding food quality, operational efficiency, team development, and financial performance.

Key ResponsibilitiesCulinary Leadership & Guest Experience

• Lead daily kitchen operations and maintain standards for food quality, presentation, flavor, consistency, and timely execution.
• Execute the culinary identity and established menu standards of the assigned restaurant; collaborate on seasonal offerings, specials, and innovation.
• Develop and maintain standardized recipes, specifications, portion controls, and plating guides.
• Monitor food quality and ticket times during service; promptly address guest feedback, quality concerns, and dietary requests.

Financial Management & Operational Performance

• Manage food costs, controllable kitchen labor expenses, purchasing, inventory, and waste reduction.
• Analyze food-cost percentages, labor productivity, inventory variances, and budget-to-actual results; implement corrective action.
• Improve profitability without compromising food quality or the guest experience.
• Forecast production and staffing needs using sales trends, reservations, special events, and business demand.
• Oversee inventory counts, product usage, stock levels, and vendor relationships in alignment with purchasing standards.

People Leadership & Development

• Recruit, train, supervise, coach, and develop culinary employees and kitchen leaders.
• Build a respectful, accountable kitchen culture through clear expectations, feedback, and performance management.
• Partner with Human Resources and restaurant management on staffing, employee relations, attendance, and performance matters.
• Align schedules to demand and labor budgets; identify and develop future culinary leaders.

Food Safety, Compliance & Kitchen Standards

• Maintain compliance with applicable food safety, sanitation, workplace safety, and health department requirements.
• Oversee food handling, storage, temperature controls, labeling, sanitation, and allergen procedures.
• Maintain inspection readiness; address deficiencies and equipment or maintenance issues promptly.
• Enforce opening, closing, cleaning, and food-preparation procedures and maintain required records.

Collaboration & Leadership Accountability

• Partner with the General Manager to align culinary execution with service standards, financial goals, and restaurant performance.
• Participate in leadership meetings and operational reviews; communicate staffing needs, concerns, and improvement opportunities.
• Collaborate with culinary and operations leadership on standards, strategic initiatives, promotions, and special events.