Chef de Cuisine

Welcome to Charlotte’s.

This fall, we're opening the doors to something very special, and we're looking for a culinary leader who will help bring the experience to life.

Located at 3607 Magazine Street in the historic Cockerton house, Charlotte’s is an all-day eatery inspired by Parisian cafés, shaped by New Orleans culture, and embraced by the everyday rhythm of Uptown life.

With a newly redesigned courtyard, upstairs private dining and event space, a historic bar, and a curated food & beverage program spanning Brunch, Apéro, and Dinner service, Charlotte's brings together every element of a neighborhood gathering place. It's designed so hospitality feels natural, time slows down, and guests leave feeling like they're part of a daily ritual.

From hiring and developing the HOH team, to leading daily service, ensuring food quality, and establishing the culture that defines the kitchen, you'll play a vital role in bringing this vision to life from day one.

If you're passionate about hospitality, inspired by a thoughtful culinary program, and energized by the opportunity to build something from the ground up, we'd love to meet you.

What We’re Looking For

• Strong culinary foundation and technical skill
• Proven leadership in high-volume kitchens
• Experience managing managers, not just line cooks
• Organized, systems-driven, and adaptable
• Able to identify and solve problems at the root
• Maintains and improves existing systems
• Holds accountability while developing people
• Delegates effectively without losing control of standards
• Willing and able to be hands-on daily

This is a demanding role. We’re looking for someone who can stay steady under pressure, think clearly, and lead in a sustainable way.  

Areas of Responsibility

Run the Kitchen

• Lead daily service and maintain control of the line
• Ensure food quality, consistency, and presentation
• Step into any station when needed

Lead the Leadership Team

• Manage Sous Chefs, Lead Lines, and HOH team
• Develop leaders and hold managers accountable
• Build a stronger, more independent team

Own Prep, Ordering, and Systems

• Oversee prep planning, ordering, and inventory
• Maintain accurate order guides and product usage
• Improve systems to increase efficiency and reduce waste

Manage Labor and Costs

• Oversee hiring and training programs
• Build schedules based on business levels
• Monitor labor and food cost
• Balance standards with profitability

Communicate Across the Operation

• Partner directly with the GM on performance and priorities
• Maintain strong FOH/HOH alignment

Support Menu & Creative Work

• Collaborate on menu updates and features
• Participate in tastings and development
• Ensure new items are trained and executed properly
  
  
  

  Benefits & Perks

  • Performance-based bonus tied to labor, food cost, and overall restaurant performance
  • Health, dental, and vision insurance
  • 401(k)
  • Paid time off
  • Flexible schedule; you will work some holidays, but not every holiday
  • Company-paid uniforms
  • Dining discounts at company restaurants
  • Wine and menu tastings, along with continued food and beverage education
  • Company-supported leadership development and continuing education
  • Strong support from ownership, and an established leadership team
  • Collaborative environment with senior leadership
  • Creative input on menu development, features, and seasonal changes
  • Opportunity to help shape systems, training, and culture as the company grows
  • Opportunity for advancement as the company expands into additional locations