Job Details

Company Description Barry's 1965 is a locally rooted dining destination in Carencro, LA, known for its welcoming atmosphere and commitment to quality food and service. The restaurant focuses on delivering memorable dining experiences through thoughtfully prepared dishes and consistent culinary standards. Team members are encouraged to bring creativity, professionalism, and a passion for hospitality to their work. Barry's 1965 values collaboration, respect, and reliability in every role across the kitchen and front of house.

Role Description The Head Chef at Barry's 1965 is a full-time, on-site position based in Carencro, LA. This role is responsible for overseeing all kitchen operations, including menu planning, recipe development, food preparation, and plating to ensure consistent quality and presentation. The Head Chef leads, trains, and schedules kitchen staff, promotes safe food handling practices, and maintains a clean, organized work environment that complies with health and safety regulations. Daily responsibilities include ordering and managing inventory, controlling food costs, coordinating with suppliers, and collaborating with management to support specials, events, and seasonal offerings. The Head Chef also monitors guest feedback, adjusts menus and processes as needed, and fosters a positive, respectful, and efficient kitchen culture.

Qualifications

• Strong culinary skills, including cooking techniques, knife skills, and knowledge of diverse cuisines.
• Proven experience in menu development, recipe standardization, and food presentation.
• Demonstrated ability to lead, train, and supervise kitchen teams in a fast-paced environment.
• Experience with kitchen operations, including ordering, inventory management, and cost control.
• Thorough understanding of food safety, sanitation standards, and compliance with local health regulations.
• Excellent time management, organization, and problem-solving abilities.
• Strong communication skills and the ability to collaborate effectively with front-of-house and management teams.
• Previous experience as a Head Chef, Executive Chef, or Senior Sous Chef in a restaurant setting preferred.
• Culinary degree or formal culinary training is a plus but not required with equivalent experience.
• Ability to work flexible hours, including evenings, weekends, and holidays, as needed.