Executive Chef

SabaNew Orleans, LA, US

18 days ago

Job type

Full-time

Job description

About Saba :

Saba, meaning "Grandfather" in Hebrew, is the flagship restaurant of Pomegranate Hospitality, located in the vibrant Uptown neighborhood of New Orleans. Saba is more than just a dining experience; it is a journey through the rich culinary landscape of Israel, guided by the heritage and personal stories of Chef Alon Shaya. At Saba, we draw inspiration from the diverse influences of the Middle East, Europe, and North Africa, offering our guests a unique taste of this ever-evolving cuisine. From the moment our guests step in, they are immersed in the warmth of our wood-fired pita bread, baked just steps from their table, and the bold flavors of dishes that celebrate the rich culinary traditions of Bulgaria, Yemen, Syria, Morocco, Turkey, Palestine, and Greece.

At Saba, we are committed to sourcing the freshest seafood, meats, and produce from local farms around New Orleans, LA. These ingredients are transformed into family-style platters that are both comforting and innovative, served in a setting that reflects our deep respect for the cultural intersections that have shaped our menu.

Our Mission & Core Values :

At Saba, we believe in creating a space where everyone feels welcomed, respected, and fulfilled—both professionally and personally. Our mission is to foster an environment where love, mutual respect, and a commitment to equality are at the forefront of everything we do. We stand up for our values, ensuring that our restaurant is a place where all people, regardless of their background, can come together and feel at home.

Our core values guide everything we do and are the foundation of our commitment to creating a welcoming and supportive environment for both our team and our guests. We believe in the power of education and strive to continuously learn and grow. Respect is at the heart of our interactions, ensuring that everyone we encounter feels valued and appreciated. We are committed to fairness in all our practices, treating everyone with equity and integrity. Empowerment is key to our success, as we encourage and support each other to reach our fullest potential. We pride ourselves on being reliable, consistently delivering on our promises and maintaining the highest standards. Passion drives us, fueling our dedication to the craft of hospitality and inspiring us to create memorable experiences. Communication is essential to our teamwork, fostering clear, honest, and open exchanges that keep our operations running smoothly. Finally, we maintain a positive attitude, approaching every challenge with optimism and a can-do spirit, creating an environment where happiness and fulfillment thrive.

Overview :

The Executive Chef role will be to manage the daily operations of the restaurant kitchen, providing professional leadership and direction to kitchen personnel. Ensure that all recipes, food preparations and dishes meet the restaurant's commitment to quality. Maintain a safe, orderly, clean, efficient and inspired kitchen that is driven by the use of the best quality, seasonal produce. The CDC will be reporting to the restaurants Executive Chef and Pomegranate Hospitality’s Culinary Director on menu creation, cost control and kitchen personnel. Above all the CDC must be passionate about creating delicious food, and leading a team-oriented environment. The CDC will work hand-in-hand with the General Manager of the restaurant to provide an outstanding experience for each and every guest.

Responsibilities : Employee Relations :

Involved with the recruitment and retention of employees from dishwashers to line cooks to sous chefs including corrective action, training, and Employee morale
Cultivate and maintain professional relationships with all employees through a positive and team-driven work effort
Creating and implementing a weekly schedule to best suit employees strengths and weaknesses
Delegating tasks to employees
Supervise staff for safety and cleanliness according to Health Department regulations
Train staff on cultural uniqueness and importance of specific dishes
Accommodate staff and guest requests and preferences whenever possible
Create activities to encourage menu participation across all Front of House employees
Leads and counsels employees on proper actions and attitude in the Front of House and take preventative corrective action to address employee issues
Executes employee evaluations following guidelines and procedures set for the the Director of People and Culture

Food

Control portion sizes according to costed recipes in both production and on the line

Engage the Pomegranate Hospitality community through food, producers and vendors

Receive the execution and management of all food recipes ensuring the highest standards of quality and consistency in alignment with the established recipe index and the directives of the Director of Culinary

Financials

Creating and following a food budget, recognizing sales trends, develop strategies, and adjust menu in order to maximize profit

Minimize waste of food, labor, and efforts to maximize profit and contribute positively to the environment

Maintain appropriate labor costs given the volume of business

Creating, monetizing, and monitoring an “End of Month” inventory

Costing recipes according to the precise standards set forth by Pomegranate Hospitality

Other Responsibilities

Organize and create packlists and products for special and offsite events

Work alongside FOH to ensure special events are accommodating to the guests’ preferences

Oversee all aspects of the kitchen including problem resolution using effective clear communication

An ambassador for Pomegranate Hospitality

Maintain appropriate pars and inventory for food, equipment and paper goods across the restaurant

Scheduling kitchen repairs and general equipment maintenance for longevity of restaurant

Expedite orders to line cooks and sous chefs during service

Experience / Skills :

High school diploma required, BA encouraged

5-8 years of kitchen experience

2-4 years of restaurant management experience

Excellent skills in knife-handling, wood-fired cooking, and knowledge in a wide variety of cooking techniques and terminology

Ability to lift and carry up to 50 lbs. and stand for extended periods of time

Proficient in google suite, slack, 7shifts, Resy

Experience in managing the line for a high-volume upscale restaurant

Hands on leadership, servant leader.

Schedule may vary via business operations to consider holidays, and weekends.

Schedule requires 50 hours per week

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Executive Chef • New Orleans, LA, US