Executive Chef

Whiskey & Vine•Lafayette, LA

19d•Onsite

About The Position

Whiskey & Vine in Lafayette, Louisiana, is seeking a creative, passionate chef to help shape and maintain the restaurant’s culinary identity while leading daily kitchen operations. The role works alongside the Corporate Executive Chef and focuses on bold Southern flavors, Louisiana ingredients, thoughtful presentation, and consistent execution in an upscale yet welcoming restaurant featuring live jazz and blues. The chef will maintain culinary standards, contribute to menu and recipe development, lead and develop the culinary team, and oversee food preparation for dinner service, brunch, private dining, events, and special functions. The position also manages staffing, food and labor costs, purchasing, inventory, waste, food safety, sanitation, storage, and kitchen organization, while collaborating with front-of-house leadership to deliver a memorable guest experience.

Requirements

At least 2 years of culinary leadership or supervisory experience in a full-service restaurant.
Strong palate and understanding of flavor development, technique, and presentation.
Strong understanding of food cost, labor, inventory, ordering, and waste control.
Advanced knowledge of food safety and sanitation requirements.
ServSafe certification or willingness to obtain it.
Strong leadership, organizational, and communication skills.

Nice To Haves

Experience in an upscale, chef-driven, or high-volume restaurant.
Experience with menu development, seasonal features, or recipe creation.
Culinary education, advanced culinary training, or equivalent professional experience.

Responsibilities

Maintain and elevate Whiskey & Vine’s culinary standards and vision.
Ensure dishes meet standards for flavor, freshness, presentation, and consistency.
Contribute ideas for menu development, seasonal offerings, daily features, private dining, and special events.
Work with the Corporate Executive Chef on recipes, plating, menu execution, and ongoing development of the food program.
Lead, train, and inspire the culinary team and foster pride, accountability, and craftsmanship.
Oversee food preparation for dinner service, brunch, private events, and special functions.
Evaluate ingredients, preparation techniques, and finished dishes with a focus on quality.
Manage staffing, food cost, labor, purchasing, inventory, and waste.
Maintain food safety, sanitation, storage, and kitchen organization.
Work with front-of-house leadership to deliver a seamless guest experience.