Executive chef jobs in Lafayette, LA - 192 jobs

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Responsible for the overall operations of the kitchens and personnel to ensure guest satisfaction and consistent compliance with all departmental goals, standards and procedures as well as all company, health, safety, and all other applicable regulatory standards and procedures. Oversee the operation of all kitchens to ensure compliance with departmental goals, standards, and procedures as well as all applicable company, health, safety, and regulatory standards and requirements. Responsible for the direct supervision of all Room Chefs and Assistant Chefs. Manage staffing levels congruent with departmental and business needs. Review and analyze financial reports and apply findings in a practical manner to improve the overall operations. Assist the Food and Beverage Director in establishing budget goals and objectives, monitoring financial status and performance of the department, menu and recipe creation, and food and plate cost percentages. Promote and ensure positive guest relations at all times. Other duties as assigned Qualifications Must be at least 21 years of age. High school diploma or equivalent vocational training certificate. Certification of culinary training or apprenticeship. Two (2) years of experience in a similar position. Must have an extensive knowledge of food products, recipes, and preparation and presentation styles. Must be able to stand and/or walk for extended periods of time. Must have excellent customer service and communication skills. Must be able to obtain/maintain any necessary licenses and/or certifications by management. Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

New Orleans, LA, USA Full-time Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for our guests. With over 30,000 colleagues worldwide, we are dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen. Hotel Overview: Located in the heart of downtown Fairmont New Orleans will be an impressive new addition to Fairmont's luxury portfolio, offering 250 luxury guest rooms, four food & drink venues, a rooftop pool with expansive views of the city, more than 19,000 square feet of function space, and a 10,000 square-foot spa. This property is destined to become an illustrious destination in the Central Business District, nearby the city's renowned and historic French Quarter. Job Description What do we expect from you? Reporting to the Director, Food & Beverage, the Executive Chef's primary responsibility is to ensure a high-quality food product by supervising all Chefs and culinary team in all phases of food production. Objectives/ Accountabilities: Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations Consistently offers professional, engaging and friendly service Lead an outstanding culinary team in a high volume, luxury hotel Be innovative, detailed oriented, quality conscious and aware of new trends in presentation and preparation Develop and prepare new signature items for the Hotel and/or special functions Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration Executive Steward reports to this role Works in strict collaboration with the Executive Steward in order to uphold the cleanliness and the hygiene necessary in the kitchen Supervise Chefs in all phases of the food production function ensuring adequate operations in all outlets (i.e. plate presentation, food portion size, visual appeal, taste, and temperature) Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log on report, and food cost report Review and approve weekly payroll Support environmental initiatives by, when possible, seeking organic food options Attend F&B meetings, Banquet Event Order (BEO) meetings, schedule and conduct monthly department meetings Communicate to engineering any physical maintenance problems Promote professional work habits that will develop an environment of respect, integrity, teamwork, and empowerment Ensure the department operation budget is strictly adhered to and that all costs are controlled (i.e. labor costs, food costs, expenses, etc.) Responsible for hiring all kitchen colleagues and conducting new hire and annual performance reviews Direct involvement with ongoing employee training and development; continuously provides and/or encourages employees in opportunities for internal and external training Follows and enforces fire prevention policies and all Hotel regulations, including those listed in the Employee Guide Seek opportunities to increase revenues Other duties as assigned Qualifications Qualifications: Previous leadership experience in the Culinary field required Journeyman's papers or international equivalent preferred Diploma Certification in a Culinary discipline preferred Complete knowledge of classical, contemporary and international cuisine Technical knowledge in banquet food production and presentation Computer literate in Microsoft Window applications Strong interpersonal and problem-solving abilities Highly responsible and reliable Ability to work well under pressure in a fast-paced environment, long hours may be required Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all time Physical Demands: Lifting-Under 20lbs 10% of Work Time Carrying- Under 20lbs 10% of Work Time Pulling- Over 20lbs 10% of Work Time Sitting - 30% of Work Time Work Environment- Exposure to humidity, dust, noise, hot and cold temperatures Additional Information All your information will be kept confidential according to EEO guidelines.

American Cruise Lines, the largest cruise line in the United States, is looking to add Lead Line Cooks to our shipboard team for the 2026 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Our Lead Line Cooks are involved with all aspects of food production including breakfast, lunch, and dinner. You assist the Executive Chef/Sous Chef with the preparation and service of "all" food related items that are produced in the galley in accordance with the menu matrix as well as any special requests, dietary needs and allergies throughout each meal period. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by cooks who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: Commitment to controlling inventory and minimalizing food waste by utilizing standardized recipes. Ensures "all" special requests and allergies are acknowledged, prepared and served accordingly. Adheres to the strict food safety and sanitation policies within the galley. Provides gracious hospitality to the guests and crew alike while being safe, courteous, professional, and efficient. Adheres to all American Cruise Lines' Chefs Manual standards and procedures. Anticipates the needs of both guests and crew. Assists in the production and service of all Crew meals. Responsible for food safety, galley cleanliness, daily galley audits and logs which includes the completion of daily temperature log, refrigerator and freezer temperature logs, and cooling logs. Responds quickly to guest requests and ensure follow through of service delivery. Assists with breakfast, lunch, cocktail hour and dinner preparation, as well as any special onboard events. Work closely with the Executive Chef/Sous Chef to ensure that the guests and crew receive the highest quality of food with proper presentation and timeliness are adhered to. Assist the Sous Chef wit ensuring Galley Steward timecards are submitted and correct. Follow approved menus, standardized recipes, and food sanitation standards. Work with the Executive Chef/Sous Chef to ensure food and hotel supplies are ordered and received in a timely manner. Assist in orchestration of proper storage of deliveries in appropriate areas of the galley. Comply FDA logs are completed on a daily, weekly and monthly basis with the Sous Chef. Create positive crew experiences and a healthy work environment. Maintain sanitation and cleanliness standards of the galley, storage rooms and galley crew rooms. Responsible for supervising and assisting the Galley Stewards with the Sous Chef to make sure various tasks throughout the day are being taken care of by the Galley Stewards. Such as removing trash, clutter and empty boxes from the galley; ware washing; organizing and cleaning; sweeping and mopping the deck floor; and cleaning and storing cleaned equipment and tableware. Communication with all coworkers is imperative to all meal services. Qualifications: Must be able to work around 14 hours per day. Preferred Associate's Degree in Culinary Arts or Hotel & Restaurant Management. Minimum 4 years' experience at a full-service restaurant, hotel, resort, or cruise ship. Must have "Line" experience with breakfast, lunch, dinner, and buffets. Strong organizational skills and excellent verbal and written communication skills (English). Available to travel and work a flexible schedule including long days for extended periods of time. Must be able to lift at least 50 lbs. without struggle. US Coast Guard regulated pre-employment drug test. Ability to manage a team of three galley stewards during daily ware washing operations as well as effectively lead, direct, teach and guide and ensure the team is working efficiently throughout the day. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 Days per week while onboard the ship. 6 to 8 weeks working and living onboard the ship. 1 to 2 weeks shore leave vacation. Perks: Benefits package including medical, dental, and matching 401k. Complimentary travel accommodations. Training programs to support you. Continuous growth in the company. Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. Job sites across the nation*

Job Description Job Title: Executive Chef Salary: $70k - $80k (DOE) Benefits: Relocation Expenses, Bonuses, Full Benefits About Company / Opportunity: Large casino and resort with multiple F&B operations onsite is seeking to add an Executive Chef to their team. Must have experience working in fast paced, high volume kitchens managing large teams! This is working onsite at one of the properties full service, 24/7 restaurants. What do we seek? Culinary & Menu: Develop, test, and implement menus, ensuring consistent quality, flavor, and presentation for various restaurant concepts within the casino. Staff Management: Recruit, train, schedule, and mentor kitchen staff (chefs, cooks, assistants). Operational Oversight: Manage daily kitchen activities, including food prep, service, and ensuring cleanliness and adherence to health/safety (OSHA) standards. Financial Control: Control food and labor costs, manage inventory, minimize waste, and order supplies to meet budget targets. Guest Satisfaction: Work to achieve excellent guest experiences through high-quality food and service, embodying brand standards. If you are interested in this position, please submit your resume to: ****************************

Job DescriptionJob Title: Executive Sous ChefLocation: Marriott Hotel, AlabamaAbout Us: Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued. Job Summary: The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation. Responsibilities: Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service. Lead the kitchen team by example, fostering a positive and productive work environment. Ensure consistent preparation and presentation of all menu items in accordance with hotel standards. Manage food costs and inventory levels while minimizing waste. Assist in menu development, including seasonal offerings and special events. Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge. Monitor kitchen operations to ensure compliance with health and safety regulations. Collaborate with the Executive Chef on staff scheduling, budgeting, and culinary initiatives. Requirements Requirements: Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment. Culinary degree or equivalent professional certification preferred. Strong knowledge of food preparation techniques, cooking methods, and safety guidelines. Excellent leadership and communication skills with the ability to motivate a diverse team. Creative mindset with a passion for culinary innovation and excellence. Proficiency in menu planning, cost control, and inventory management. Ability to work in a fast-paced environment, multitask, and prioritize effectively. Availability to work flexible hours as needed. Benefits Compensation & Benefits: Base salary of $80,000-$95,000 10% annual bonus potential 5,000 relocation assistance Strong company culture with growth potential Private Health Insurance Paid Time Off Training & Development

Executive Chef (Chef de Cuisine) A legendary AAA Four Diamond hotel in the heart of the New Orleans French Quarter is seeking a visionary Executive Chef to lead a high-profile culinary transformation. This historic landmark, known for its rich literary heritage and world-class hospitality, is rebranding its signature restaurant into an upscale, destination-style Coastal Italian concept. This is a rare opportunity for a culinary leader to work alongside specialized consultants to build a program from the ground up, including the implementation of a custom-built pizza oven and a fully reimagined guest experience. The role offers the chance to define a new culinary legacy in one of the most vibrant food cities in the world while enjoying the stability and prestige of a premier luxury property. Position Responsibilities Lead the day-to-day operations of a $3.6M revenue restaurant, overseeing a full line brigade and dedicated prep team. Drive the rebranding process from a Creole concept to an upscale Coastal Italian destination, working hand-in-hand with the GM and consultant in the transition of décor, tableware, and menu development. Direct all menu development, ensuring high-quality, well-plated presentations that maintain an approachable guest check average. Partner with a chef-specific consultant during the rebranding phase to implement new standards and culinary techniques. Foster a culture of excellence through continuous training, ensuring consistency in dish execution and team performance. Manage administrative duties, including food cost analysis, labor management, and production scheduling. Position Requirements At least five years of experience in an upscale hotel or high-volume destination restaurant. Strong background in Italian cuisine, including expertise in fresh pasta and artisan pizza. Proven track record in menu development and successful restaurant rebranding or openings. Exceptional leadership skills with a focus on team building and hands-on training for line cooks. Ability to manage food costs and operational budgets effectively. Strong communication skills and a collaborative mindset to work with hotel leadership and external consultants. Valid ServeSafe Sanitation Certification. Compensation Package Details Base Salary: $90, 000 - $100, 000 Bonus: TBD Benefits: Comprehensive Medical, 401(k) with profit sharing Schedule: Five-day work week with Tuesdays and Wednesdays off Relocation Assistance: Up to $5, 000 budget, plus 2-3 weeks of temporary hotel housing If you are a culinary professional with a passion for Italian cuisine and a desire to lead a major rebranding project for a historic institution, we invite you to apply.

An Executive Chef is the top-level culinary manager in a restaurant or food service establishment, responsible for overseeing all aspects of the kitchen, including menu planning, food preparation, staff management, and financial oversight. They ensure high-quality food and efficient kitchen operations, playing a crucial role in the overall success of the business. Key Responsibilities: Food Preparation: Overseeing the preparation of all dishes, ensuring consistent quality and presentation. Kitchen Management: Managing kitchen staff (line cooks, prep cooks, sous chefs), including hiring, training, scheduling, and performance management. Inventory Management: Monitoring food and supplies, placing orders, and controlling costs to minimize waste. Budget Management: Collaborating with management on budgeting and financial planning for the kitchen. Food Safety and Sanitation: Implementing and maintaining strict food safety and sanitation standards to comply with health regulations. Vendor Relationships: Building and maintaining relationships with suppliers to source high-quality ingredients at competitive prices. Customer Service: Addressing customer feedback, including handling complaints and accommodating special dietary requests. Menu Development: Creating and updating menus that align with the restaurant's concept, target audience, and seasonal availability. Essential Skills and Qualifications: Culinary Expertise: Extensive knowledge and experience in all aspects of food preparation and cooking techniques. Leadership and Management: Ability to motivate and manage a team, delegate tasks effectively, and resolve conflicts. Organizational Skills: Ability to plan, prioritize, and manage multiple tasks simultaneously. Financial Acumen: Understanding of budgeting, cost control, and inventory management. Communication Skills: Ability to communicate effectively with kitchen staff, management, and customers. Problem-Solving Skills: Ability to identify and resolve issues related to food quality, staffing, or equipment. In essence, the Executive Chef is the driving force behind the kitchen, responsible for both the culinary and operational success of the establishment

Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for our guests. With over 30,000 colleagues worldwide, we are dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen. Hotel Overview: Located in the heart of downtown Fairmont New Orleans will be an impressive new addition to Fairmont's luxury portfolio, offering 250 luxury guest rooms, four food & drink venues, a rooftop pool with expansive views of the city, more than 19,000 square feet of function space, and a 10,000 square-foot spa. This property is destined to become an illustrious destination in the Central Business District, nearby the city's renowned and historic French Quarter. Job Description What do we expect from you? Reporting to the Director, Food & Beverage, the Executive Chef's primary responsibility is to ensure a high-quality food product by supervising all Chefs and culinary team in all phases of food production. Objectives/ Accountabilities: Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations Consistently offers professional, engaging and friendly service Lead an outstanding culinary team in a high volume, luxury hotel Be innovative, detailed oriented, quality conscious and aware of new trends in presentation and preparation Develop and prepare new signature items for the Hotel and/or special functions Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration Executive Steward reports to this role Works in strict collaboration with the Executive Steward in order to uphold the cleanliness and the hygiene necessary in the kitchen Supervise Chefs in all phases of the food production function ensuring adequate operations in all outlets (i.e. plate presentation, food portion size, visual appeal, taste, and temperature) Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log on report, and food cost report Review and approve weekly payroll Support environmental initiatives by, when possible, seeking organic food options Attend F&B meetings, Banquet Event Order (BEO) meetings, schedule and conduct monthly department meetings Communicate to engineering any physical maintenance problems Promote professional work habits that will develop an environment of respect, integrity, teamwork, and empowerment Ensure the department operation budget is strictly adhered to and that all costs are controlled (i.e. labor costs, food costs, expenses, etc.) Responsible for hiring all kitchen colleagues and conducting new hire and annual performance reviews Direct involvement with ongoing employee training and development; continuously provides and/or encourages employees in opportunities for internal and external training Follows and enforces fire prevention policies and all Hotel regulations, including those listed in the Employee Guide Seek opportunities to increase revenues Other duties as assigned Qualifications Qualifications: Previous leadership experience in the Culinary field required Journeyman's papers or international equivalent preferred Diploma Certification in a Culinary discipline preferred Complete knowledge of classical, contemporary and international cuisine Technical knowledge in banquet food production and presentation Computer literate in Microsoft Window applications Strong interpersonal and problem-solving abilities Highly responsible and reliable Ability to work well under pressure in a fast-paced environment, long hours may be required Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all time Physical Demands: Lifting-Under 20lbs 10% of Work Time Carrying- Under 20lbs 10% of Work Time Pulling- Over 20lbs 10% of Work Time Sitting - 30% of Work Time Work Environment- Exposure to humidity, dust, noise, hot and cold temperatures Additional Information All your information will be kept confidential according to EEO guidelines.

LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! THE ROLE Responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Facility. The Executive Sous Chef will report to the Executive Chef. ESSENTIAL FUNCTIONS People and product focused hands-on management of day-to-day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures. Managing associates utilizing Sous Chefs, Lead Cooks and supervisors through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability. Plan innovative menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare cost-saving annual budgets and ensure all fiscal responsibilities are met. Oversees inventory management to ensure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and purchasing. Maintains effective vendor relationships. Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. Direct interaction with high level clients and the ability to build relationships. Perform related duties as assigned by Management. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Degree or certification from an accredited culinary arts institute preferred, or apprenticeship certification from the American Culinary Federation. At least three (3) to five (5) years of experience as an executive sous chef in a high-volume food industry. Proven track record in improving kitchen efficiency, managing food quality, and labor costs. Must have excellent managerial, financial analysis, team building, and communication skills/customer service. Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Must be proficient in Microsoft Word, Excel, and PowerPoint. Must be open to providing incidental or short-term support to other facilities in the event of a business emergency; travel may be required. Experience in a union work environment preferred. Must have sufficient mobility to perform tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. Specific vision abilities required by this job include close vision and the ability to adjust focus. Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays including all games and major stadium events. Must have the ability to lift, push, pull approximately 25lbs Must be able to stand and/or walk for up to 10 hours during a single shift, while navigating ramps, stairs and elevators. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site (Caesars Superdome & Smoothie King Center New Orleans, LA) PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Job Description Are you a passionate culinary leader ready to take the next step in your career? We are looking for an experienced, driven, and hands-on Executive Kitchen Manager to lead back-of-house operations in one of our high-volume, fast-paced restaurants in the French Quarter. If you thrive in a kitchen, inspire your team, and consistently deliver quality and flavor-we want to meet you! What You'll Do: Lead, coach, and inspire the BOH team to maintain a positive, efficient, and high-performing kitchen Oversee all kitchen operations: food prep, execution, sanitation, and safety Manage scheduling, inventory, ordering, and food/labor cost controls Ensure strict adherence to recipe standards, portioning, and presentation Partner with FOH leaders to deliver exceptional guest experiences A team that values Commitment, Integrity, Generosity, and Fun Compensation: Competitive base salary + performance bonus Full benefits package: medical, dental, vision Company paid life insurance 401k (matching) Paid time off Paid parking Opportunities for advancement across a growing hospitality group What We're Looking For: 3-5+ years of BOH management experience in a full-service or high-volume kitchen Strong leadership, communication, and training skills Solid understanding of food and labor cost management ServSafe certified (or ability to obtain) Passion for hospitality is a bonus! +

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Bally's Corporation (NYSE: BALY) is a global casino-entertainment company with a growing omni-channel presence. Bally's owns and operates 19 casinos across 11 states, along with a golf course in New York and a horse racetrack in Colorado, and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle, UK, expands its international reach. It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally's Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A. (ATSE: INLOT), a global lottery management and services business. With 11,500 employees, its casino operations include approximately 17,700 slot machines, 630 table games, and 3,950 hotel rooms. Bally's also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas. The Role: The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members. Responsibilities: * Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest's expectations. * Participates and conducts regular departmental and company meetings. * Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged. * Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor. * Orders, inventories, and establishes pars to meet the businesses ever changing demands * Recruits, manages, schedules, hires, trains, and develops the restaurants team members. * Ensure direct reports receive constructive coaching sessions either formal or informal as needed. * Create and update departmental policies and procedures to ensure effectiveness and relevance. * Understands the quality of the food we serve directly impacts the property's image with our existing guests and online. * Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met. * Ability to work on future goals while never letting the daily needs of the business faulter. * Accurately track team members attendance, behaviors, and performance. * Available and present at times of peak business and available to work all shifts. * Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed. * Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner. * Other duties as assigned. Qualifications: * 5 years of similar food and beverage experience, preferred. * High School Diploma/GED, required * Must be able to work Weekends, Nights, and Holidays * Able to effectively communicate in English via verbal and written. What's in it for you: * Top industry pay * Tuition Reimbursement * 401k with company match * Comprehensive health packages, including a free option for Full-time Team Members * Paid Time Off Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

About Bally's Corporation Bally's Corporation (NYSE: BALY) is a global casino-entertainment company with a growing omni-channel presence. Bally's owns and operates 19 casinos across 11 states, along with a golf course in New York and a horse racetrack in Colorado, and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle, UK, expands its international reach. It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally's Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A. (ATSE: INLOT), a global lottery management and services business. With 11,500 employees, its casino operations include approximately 17,700 slot machines, 630 table games, and 3,950 hotel rooms. Bally's also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas. The Role: The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members. Responsibilities: Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest's expectations. Participates and conducts regular departmental and company meetings. Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged. Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor. Orders, inventories, and establishes pars to meet the businesses ever changing demands Recruits, manages, schedules, hires, trains, and develops the restaurants team members. Ensure direct reports receive constructive coaching sessions either formal or informal as needed. Create and update departmental policies and procedures to ensure effectiveness and relevance. Understands the quality of the food we serve directly impacts the property's image with our existing guests and online. Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met. Ability to work on future goals while never letting the daily needs of the business faulter. Accurately track team members attendance, behaviors, and performance. Available and present at times of peak business and available to work all shifts. Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed. Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner. Other duties as assigned. Qualifications: 5 years of similar food and beverage experience, preferred. High School Diploma/GED, required Must be able to work Weekends, Nights, and Holidays Able to effectively communicate in English via verbal and written. What's in it for you: Top industry pay Tuition Reimbursement 401k with company match Comprehensive health packages, including a free option for Full-time Team Members Paid Time Off Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.  Duties, responsibilities, and activities may change at any time with or without notice.

Our philosophy is to hire people with wonderful attitudes, who are dedicated to providing extraordinary service to our guests and colleagues. We believe in focusing on Team Members' talent in order to discover their strengths and develop them to continue growth within the company. Looking For Perks? We've got you covered! Top industry pay Tuition Reimbursement 401k with company match Comprehensive health packages, including a free option for Full-time Team Members Personal Time Off CHEF DE CUISINE The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members. ESSENTIAL FUNCTIONS (The following statements are intended as general illustrations of the work in this job class and are not all-inclusive to this position.) Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest's expectations. Participates and conducts regular departmental and company meetings. Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged. Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor. Orders, inventories, and establishes pars to meet the businesses ever changing demands Recruits, manages, schedules, hires, trains, and develops the restaurants team members. Ensure direct reports receive constructive coaching sessions either formal or informal as needed. Create and update departmental policies and procedures to ensure effectiveness and relevance. Understands the quality of the food we serve directly impacts the property's image with our existing guests and online. Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met. Ability to work on future goals while never letting the daily needs of the business faulter. Accurately track team members attendance, behaviors, and performance. Available and present at times of peak business and available to work all shifts. Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed. Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner. Other duties as assigned. QUALIFICATIONS 5 years of similar food and beverage experience, preferred. High School Diploma/GED, required Must be able to work Weekends, Nights, and Holidays Able to effectively communicate in English via verbal and written. The Queen Casino & Entertainment and its affiliates are an equal opportunity employer.

Benefits: Competitive salary Employee discounts Training & development Bonus based on performance We are looking for a motivated Sous Chef to join our team! You will be assisting the Executive Chef in maintaining the operation of the kitchen, from food preparation and quality control to inventory and physical maintenance. You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You care deeply about good food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handler's certification. Responsibilities: Prepare and cook foods of all types, either on a regular basis or for special guests or functions Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members Educate and train all team members in compliance with federal, state, and local laws and safety regulations Monitor budget and control expenses with a focus on food, supplies, and labor costs Check the quality of raw and cooked food products to ensure that standards are met Perform all duties of kitchen managers and employees as necessary Achieve and maintain company and brand standards for quality and guest satisfaction Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste Qualifications: Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience ServeSafe or Food Handler's certification, or willingness to obtain Must have advanced knowledge of food service regulations Must be organized, skilled with time management, and efficient in hot and cold line production Must be able to stand for 8+ hours per shift in an environment with extreme temperatures Skilled with the use of hand tools or machines needed for the position Able to lift, carry, or pull objects that may be heavy Compensation: $45,000.00 - $48,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Bon Temps Grill is a Lafayette, Louisiana staple serving up great food and good times! Our menu features Cajun favorites plus fresh daily seafood dishes, craft cocktails and more! Brothers Steven and Patrick O'Bryan grew up together in Louisiana. They always had a love for food, especially authentic Cajun cuisine! They enjoy spending time with family and friends as well, which led them to open up their first restaurant, Bon Temps! Bon Temps Grill has allowed Steven and Patrick to combine all of their favorite things: delicious food and great times with friends and family! Bon Temps Grill is known as the neighborhood grill where friends and family can go for a good time! We welcome you to become a part of our family and let the good times roll!

Benefits: Competitive salary Employee discounts Flexible schedule Opportunity for advancement Training & development Position: Part-Time Passionate about sushi and ready to sharpen your skills? Tsunami Sushi is looking for dedicated Sushi Chefs to join our dynamic team! Tsunami Sushi blends Louisiana hospitality with exceptional sushi, sashimi, and sake. Since opening in 2000, we've expanded across Louisiana, including our Highland location. We prioritize guest experience through teamwork, professionalism, and passion. Join our vibrant team and be part of something special! What We're Looking For: Ability to work in a fast-paced kitchen while maintaining high-quality standards. Team player with a positive attitude and a commitment to excellence. Willingness to learn and grow under the guidance of experienced chefs. Experience with sushi preparation Strong knife skills and attention to detail. Key Responsibilities: Assist in preparing sushi and other menu items with precision and consistency. Ensure freshness and proper handling of all ingredients. Maintain cleanliness and organization of the sushi station. Work closely with the kitchen and FOH teams to ensure smooth service. Follow all food safety and sanitation standards. Why Join Us? Work in a vibrant, team-oriented environment. Competitive pay and flexible scheduling. Opportunities for growth and skill development. Be part of a locally loved restaurant known for quality and creativity. Compensation & Benefits: Competitive pay based on experience. Sushi tips for sushi chefs, providing additional earning potential. Opportunities for growth and skill development. Flexible scheduling. Ready to roll with us? Compensation: $14.00 - $18.00 per hour

Our philosophy is to hire people with wonderful attitudes, who are dedicated to providing extraordinary service to our guests and colleagues. We believe in focusing on Team Members' talent in order to discover their strengths and develop them to continue growth within the company. Looking For Perks? We've got you covered! Top industry pay Tuition Reimbursement 401k with company match Comprehensive health packages, including a free option for Full-time Team Members Personal Time Off CHEF DE CUISINE The Chef De Cuisine sets the properties standard for providing exceptional food and customer service. A smile, kindness, courtesy, and advanced industry knowledge are all pre-requisites of the job. This leadership role is responsible for overseeing their restaurants culinary program, team building, upkeep of the facility, and delivering a quality overall product. Responsible for performing all duties according to The Queen Casino Baton Rouge Queen policies, procedures, local and state law, and Internal Controls. Required to provide a safe, clean, environment for patrons and team members. ESSENTIAL FUNCTIONS (The following statements are intended as general illustrations of the work in this job class and are not all-inclusive to this position.) Keeps a service first mentality and ensures all team members are meeting and exceeding our service standards and guest's expectations. Participates and conducts regular departmental and company meetings. Provides positive and informative pre-shifts showcasing our food and ingredients ensuring the team is knowledgeable, prepared, engaged. Responsible for and can act on their outlets P&L statement regarding cost of sales, supplies, and labor. Orders, inventories, and establishes pars to meet the businesses ever changing demands Recruits, manages, schedules, hires, trains, and develops the restaurants team members. Ensure direct reports receive constructive coaching sessions either formal or informal as needed. Create and update departmental policies and procedures to ensure effectiveness and relevance. Understands the quality of the food we serve directly impacts the property's image with our existing guests and online. Ensures restaurant equipment is clean and properly maintained and that food safety and sanitation measures are being met. Ability to work on future goals while never letting the daily needs of the business faulter. Accurately track team members attendance, behaviors, and performance. Available and present at times of peak business and available to work all shifts. Successfully work side by side with their team, other managers, and chefs to ensure all daily operations are properly executed. Immediately handle and report any safety hazards, problems, or maintenance issues in the appropriate manner. Other duties as assigned. QUALIFICATIONS 5 years of similar food and beverage experience, preferred. High School Diploma/GED, required Must be able to work Weekends, Nights, and Holidays Able to effectively communicate in English via verbal and written. The Queen Casino & Entertainment and its affiliates are an equal opportunity employer.

Full-time Description As a Kitchen Manager/Chef you will be tasked with working efficiently in a fast-paced kitchen environment to produce high-quality food according to company standards. You will also be responsible for managing back of house of schedules, vendors, communicating menu changes and inventory. Prior experience is a must. Primary Responsibilities: Manage all back of house operations efficiently and effectively (scheduling, vendors, inventory) Supervise and coordinate all food preparation to ensure high-quality, properly-prepared products Maintain strict sanitation and safety standards Execute all menus effectively ensuring quality food is provided to our guests Have a positive, professional attitude that contributes to a favorable environment for other employees and guests Focus on providing the highest possible quality of guest service Ability to lead a back-of-house team and promptly, professionally handle issues as they arise Availability to work a flexible schedule that will include weekends and holidays Enforces employee uniform, cleanliness and personal hygiene standards Provides ongoing feedback to kitchen staff Complete daily check to ensure food quality and recipe adherence Will keep manager fully informed of all issues and takes corrective action where necessary or suggests alternative courses of action. Requirements Job Qualifications: 2+ years sous chef experience Experience managing a team Four-year degree (preferred) Culinary Degree (preferred) Salary Description 50,000

Job Description About Us:Johnny Sanchez is a vibrant, contemporary Mexican restaurant that fuses traditional flavors with modern techniques, delivering an unforgettable culinary experience in the heart of New Orleans. Our kitchen is fast-paced and full of energy, just like the city itself. We take pride in using high-quality ingredients to create bold, flavorful dishes that tell a story. We're searching for a passionate, detail-oriented Sous Chef to join our dynamic team and help bring that story to life. Position Overview:As the Sous Chef at Johnny Sanchez, you'll work side-by-side with our Executive Chef, playing a key role in leading kitchen operations. You'll assist in menu development, oversee food preparation, and ensure every dish leaving the kitchen reflects the exceptional quality and creativity Johnny Sanchez is known for. This is an incredible opportunity for someone who thrives in a collaborative environment and is eager to take their culinary skills to the next level. Key Responsibilities: Kitchen Leadership: Assist in managing the day-to-day operations of the kitchen, ensuring smooth service and communication between the kitchen and front-of-house. Menu Development: Collaborate with the Executive Chef to develop creative, seasonal dishes that align with our vision and showcase fresh, local ingredients. Quality Control: Ensure that all dishes meet our high standards of presentation, flavor, and consistency. Team Management: Train, mentor, and supervise line cooks and kitchen staff, maintaining a positive, productive work environment. Inventory & Cost Control: Assist with ordering, managing inventory, and controlling food costs, ensuring efficiency without sacrificing quality. Health & Safety: Ensure the kitchen adheres to all health, safety, and sanitation standards, promoting a clean and organized workspace. Qualifications: Minimum of 2 years of experience as a jr sous chef or sous chef in a fast-paced, high-quality restaurant. A deep understanding of Mexican cuisine or a strong willingness to learn and adapt. Strong leadership and communication skills with the ability to inspire and manage a team. Excellent organizational skills and the ability to multitask in a high-pressure environment. Passionate about creating dishes with fresh, local ingredients. A commitment to maintaining the highest standards of food quality and kitchen safety. Perks & Benefits: Competitive salary and performance-based bonuses. Opportunities for growth and development within the company. Employee discounts on food and beverages. A supportive, creative environment that values collaboration and innovation. How to Apply:Ready to take your culinary career to the next level? Send your resume and a brief cover letter outlining your experience and why you're a great fit for the Johnny Sanchez kitchen.