Executive Chef

Job Title: Executive Chef

Location: Lake Charles, LA (Relocation assistance provided)

Salary: $65,000 - $75,000

Skills: High-Volume Production & Execution, Kitchen Leadership & Team Development, Cost Control & P&L Management, Menu Development & Standardization, Food Safety & Quality Assurance

About Company / Opportunity:

This Asian concept, offers guests a mix of classic American comfort food and casual, beach-inspired fare. Claim Jumper serves breakfast, lunch, and dinner with a broad menu of steaks, seafood, pastas, and signature desserts, while Bill’s specializes in burgers, sandwiches, and beverages in a relaxed setting. Both restaurants operate in a high-volume resort environment, emphasizing quality, consistency, and excellent guest service.

Responsibilities:

The Executive Chef is responsible for leading all back-of-house culinary operations, ensuring consistent food quality, cost control, sanitation standards, and team development. This role requires a hands-on culinary leader experienced in high-volume, scratch kitchens with a strong focus on execution, guest satisfaction, and financial performance.

Culinary Leadership & Execution

• Oversee daily kitchen operations for high-volume service, ensuring consistency with Lille's brand standards
• Maintain exceptional food quality, presentation, taste, and timeliness
• Execute menu items according to standardized recipes and plating guidelines
• Lead by example on the line during peak service periods

Team Management & Development

• Recruit, train, coach, and retain kitchen management and hourly staff
• Foster a culture of accountability, teamwork, and continuous improvement
• Conduct performance evaluations and implement corrective action when necessary
• Develop sous chefs and kitchen leaders for internal promotion

Financial & Cost Control

• Manage food cost, labor cost, and controllables to meet or exceed budgeted targets
• Oversee ordering, inventory control, waste reduction, and vendor relationships
• Analyze P&L reports and adjust operations accordingly

Food Safety & Sanitation

• Ensure compliance with all health department regulations, HACCP standards, and company policies
• Maintain a clean, organized, and safe kitchen environment at all times
• Lead and prepare for health inspections and internal audits

Collaboration & Operations

• Partner with the General Manager to drive overall restaurant performance
• Support banquets, catering, seasonal features, and special events as needed
• Communicate effectively with front-of-house leadership to ensure seamless service

Must-Have Skills:

1. 5+ years of culinary management experience, including Executive Chef or Senior Sous Chef level
2. Proven success in high-volume, scratch-kitchen restaurants
3. Strong leadership, training, and team-building skills
4. Solid understanding of food cost, labor management, and inventory systems
5. Ability to thrive in a fast-paced, guest-focused environment
6. ServSafe Certification (or ability to obtain)
7. Flexible schedule including nights, weekends, and holidays

Nice to Have Skills:

1. Corporate casual or polished-casual dining background
2. Experience with Landry’s, similar multi-unit brands, or large-format restaurants
3. Menu execution involving steaks, comfort classics, and high-volume prep