Executive Chef- Red Fish Grill - Ralph Brennan Restaurant Group

Job Title: Executive Chef - Red Fish Grill

About the Restaurant:

Red Fish Grill stands apart for its unwavering commitment to fresh Gulf seafood sourced through a strong network of local fishers and farmers. At the heart of our bustling Bourbon Street kitchen is a hickory wood-burning grill that infuses seafood, meats, and vegetables with rich, smoky flavors. Red Fish Grill’s menus showcase innovative twists on Gulf seafood that emphasize seasonality and bold flavors, making this lively, polished-casual Ralph Brennan restaurant a celebrated and enduring favorite.

Position Summary:

The Executive Chef is responsible for restaurant culinary operations, including menu concepting, talent development, shift oversight, and maintaining a safe, sanitary environment. They ensure consistent standards across all kitchen operations, delivering an exceptional guest experience while driving profitability, menu innovation, and operational efficiency.

Key Responsibilities:

Culinary Excellence:

·      Prioritize fresh, local ingredients and innovative techniques.

·      Lead menu development with regular updates for exciting guest options.

·      Ensure food quality, consistency, and timing meet high standards.

·      Standardize recipes for consistency across operations.

·      Adopt technologies and techniques for improved efficiency, quality, and profitability.

·      Act as a culinary ambassador with key stakeholders, including the media and opinion leaders.

Food Safety and Sanitation:

·      Maintain compliance with health codes and ServSafe protocols.

·      Ensure kitchen cleanliness, sanitation, and equipment maintenance.

Leadership and Staff Development:

·      Foster a collaborative, high-performance culture.

·      Lead by example, upholding guest satisfaction, integrity, and growth.

·      Provide mentorship and training for kitchen staff, with regular performance reviews.

·      Support recruitment, retention, and development of culinary talent. 

·      Address performance issues and respond proactively to constructive feedback.

·      Model the company’s core values and prioritize the guest and staff experience.

Profitability and Operational Efficiency:

·      Develop menu items that align with the brand and optimize costs.

·      Control food costs through waste reduction and portioning.

·      Manage schedules and staffing within budget.

·      Oversee inventory control and reduce supply costs.

·      Embrace Private Parties and collaborate on sales promotions and special events.

Qualifications:

Essential:

·       Minimum 3 years of experience as an Executive Chef (no exceptions).

·       Strong communication skills in English, with the ability to interact effectively with guests, staff, and management.

·       Basic mathematical skills and the ability to scale recipes.

·       Creative culinary talent with a passion for local and regional cuisine.

·       Knowledge of local and regional food trends and techniques.

·       Ability to write clear and legible recipes and communicate effectively.

Desirable:

·       Working knowledge of Microsoft Office, especially Excel, and familiarity with restaurant financial (P&L) statements.

·       Understanding of food and labor cost controls.

·       Candidates with extensive experience in local seafood preferred.

·       Valid sanitation certificate (e.g., ServSafe).

·       Degree or certificate from a culinary arts training program.

·       Catering experience a plus.

Key Measurements of Success:

·      Culinary excellence, innovation, and consistent execution across all menus and revenue centers (Restaurant, Bar, Private Events).

·      Strong, fair leadership and staff development, creating a motivated, high-performance team.

·      Achievement of annual and quarterly goals, driving profitability and growth.

·      Positive trends in guest satisfaction, profitability, sales growth, and check averages.

·      Excellent health and sanitation inspection scores, maintaining near-perfect results.

·      Regular, proactive communication with company leadership.

To Apply: Please submit your resume, a portfolio showcasing your culinary work, and a cover letter explaining your experience and passion for leading a dynamic culinary team.

Compensation Package:

·      Competitive Base Salary: Top-tier, industry-leading pay to attract and retain top talent.

·      Aggressive Bonus Program: Performance-based incentives tied to company success.

·      Comprehensive Benefits: Health, dental, and vision coverage to support well-being.

·      Retirement Savings: 401(k) plan with company match to support future financial security.

·      Paid Time Off: Encourages a healthy work-life balance.

·      Professional Development: Growth, training, and advancement opportunities.

·      Additional Perks: Employee discounts, parking, and access to mental health resources.

Ralph Brennan’s six high-energy, high-experience restaurants (plus a catering company and a bakery) stand apart for our commitment to inspired, locally-sourced cuisine and gracious hospitality served up in New Orleans’ most revered and iconic dining rooms.

Benefits

Bonus pay, Paid time off, Health insurance, Dental insurance, Vision insurance, Life insurance, Disability insurance, 401(k), 401(k) matching, Employee discount

Job Type

Full time