Executive Chef

Location Lake Charles, LA (Relocation assistance provided) 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 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 5+ years of culinary management experience, including Executive Chef or Senior Sous Chef level Proven success in high-volume, scratch-kitchen restaurants Strong leadership, training, and team-building skills Solid understanding of food cost, labor management, and inventory systems Ability to thrive in a fast‑paced, guest‑focused environment ServSafe Certification (or ability to obtain) Nice to Have Skills Experience with Landry’s, similar multi‑unit brands, or large‑format restaurants Menu execution involving steaks, comfort classics, and high‑volume prep #J-18808-Ljbffr