Executive Chef

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

Financials

Other Responsibilities

Experience / Skills :