Executive chef jobs in Metairie, LA - 99 jobs

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.

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.

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

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! +

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-KJ1 Pay Range USD $60,000.00 - USD $75,000.00 /Yr. At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-KJ1

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Pastry Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. The Pastry Chef should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionary work. They must be able to understand and appreciate the subtleties of flavor pairings and different tastes, as well as have a good aesthetic sense for food and pastry presentation. This position is responsible for adhering to the daily menu matrix consisting of desserts, pastries, breads and other duties assigned by the Executive Chef. The Pastry Chef must be creative and continually researching and testing new and different dessert and baking recipes to ensure that each guest and crew have an exceptional dining experience. 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: * Oversee creativity and prepare all desserts, bread, pastries, cookies, etc. required for vessel each day. * Prepare and serve items in accordance with established procedures, recipes, portion size, and presentation standards. * Set-up, maintain, and breaks down station according to FDA Standards. * Taste all products produced to assess quality. * Notify the Executive Chef of any product shortages or equipment maintenance issues. * Maintain accurate counts on all food items prepared to prevent discrepancies between amount of food needed and food prepared. * Schedule the production of all baked goods. * Always maintain an inventory of fresh baked goods. * Use food production equipment according to manufacturer's instructions. * Maintain a professional appearance at all times. * Ensure that each guest has a positive and memorable experience. Qualifications: * Ability to work around 14 hours per day. * An Associate's degree in Culinary Arts or pastry & baking, and/or 3-5 years of experience with an emphasis on quality production. * Ability to reach, bend, and frequently lift/move items up to 50 lbs. * Ability to work in a standing position for extended amounts of time. * Basic understanding of professional baking and pastries and food & beverage knowledge.. * Problem solving skills, organization skills, and self-motivation. * Commitment to quality service. * Ability to multi-task and work in a team environment. * Ability to work calmly and effectively under pressure. * Ability to adapt and adjust daily to last-minute requests or changes. * US Coast Guard regulated pre-employment drug test. * 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*

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.

Tennessee Williams famously captured the charm and romance of our city in his plays and stories, and it's all on show here at Loews New Orleans Hotel. Located in the Warehouse District, discover comfort and luxe experiences all within the heart of the Big Easy. Welcome to New Orleans' Cultural Crossroad. Job Specific Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties Administers and ensures adherence to departmental guidelines, policies and procedures Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements Supervises/performs kitchen opening and closing operations Supervises/assists food handlers in the preparation and production of all hot and cold food items Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility Ensures that all raw food ingredients are received and stored in the proper manner Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order Reports all equipment maintenance needs to Engineering Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards Follows New Hire Training and onboarding program in accordance with hotel policy Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel Communicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming events Evaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities Other duties as assigned General Promotes and applies teamwork skills at all times Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance Is polite, friendly, and helpful to guests, management and fellow employees Executes emergency procedures in accordance with hotel standards Complies with required safety regulations and procedures Attends appropriate hotel meetings and training sessions Maintains cleanliness and excellent condition of equipment and work area Complies with hotel standards, policies and rules Recycles whenever possible Remains current with hotel information and changes Complies with hotel uniform and grooming standards

Ralph Brennan's six high-energy, high-experience restaurants (plus a bakery) stand apart for our commitment to inspired, locally-sourced cuisine and gracious hospitality served up in New Orleans' most revered and iconic dining rooms. Job description Brennan's seeks an experienced Sous Chef to join our award-winning team. Brennan's is one of the most celebrated restaurants in the United States - named a Top-5 Finalist for "Outstanding Restaurant" by the James Beard Foundation 2022, a 2022, 2023, 2024 and 2025 "Grand Award Winner" by the Wine Spectator, a 2023 "Best Restaurants in New Orleans Right Now" and 2022 "50 places in America we're most excited about right now" accolades from the New York Times. About the Job: As a Sous Chef, you will execute contemporary, seasonal dishes with enthusiasm, precision and detail. You will oversee all stations in the kitchen and will jump in when needed. You will mentor our culinary staff and actively participate in menu planning, and dish creation. Brennan's Sous Chefs work closely with the Executive Chef to maintain the highest quality and standards in the daily operations of the restaurant. About You: Embody hospitality and are a leader in the kitchen and dining room. Passionate about seafood. Manage Line cooks, Prep cooks, Warewashers, and all hourly team members. Ensuring that all pars are met in the kitchen and oversees the execution of the menus Energetic, enthusiastic, and possess strong communication and organizational skills. Maintain a safe and sanitary work environment for all employees. Benefits include: Flexible Schedule Free Parking Generous Paid Time Off Medical, Dental & Vision Insurance 401-K, so you can save for retirement Free Mental Health Resources Free Shift Meals + employee discount at all Ralph Brennan Restaurants Excellent opportunities for career growth Closed Mardi Gras Day, Christmas Day, & Super Bowl Sunday night (if the Saints play) Qualified candidates will have: 1-2 years of experience as a Sous Chef REQUIRED Excellent fish butchery skills Strong leadership skills and the ability to lead-by-example Supplemental pay Bonus pay Benefits Flexible schedule Paid time off Health insurance Dental insurance Vision insurance Life insurance Disability insurance 401(k) 401(k) matching Referral program Employee discount

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do! We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer', we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright. Highly competitive wages An exceptional benefit plan for eligible associates & your family members 401K matching program for eligible associates Flexible scheduling to allow you to focus on what is important to you Discounts with our Crescent managed properties in North America for you & your family members At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That's why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture. Here is what you will be doing each day: As a Sous Chef, you will maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. Establish the day's priorities and assign production and preparation tasks for staff to execute. Review daily menu specials and receive feedback from the Executive Chef. Take physical inventory of specified food items for daily inventory. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Requisition the day's supplies and ensure that they are received and stored correctly. Ensure quality of products received. Observe guest reactions and confer with service staff to ensure guest satisfaction. Assist the Executive Chef in menu development and execution. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Prepare daily/weekly payroll reports.

Martin's is seeking a Bistro Deli Sous Chef to join our deli team. Bistro Deli Sous Chef Requirements: Two (2) years of experience preferred Vocational or trade in a related field considered Reading, calculating, and ability to use standard kitchen tools and equipment Bistro Deli Sous Chef Benefits: Improved Work/Life Balance - No Late Nights! Company Culture focused on teams Health/Dental/Vision Insurance 401(k) and 401(k) Matching Paid Time Off Employee Discounts Paid Training Work schedule 8 hour shift Weekend availability Day shift Monday to Friday

The Sous Chef reports directly to the Chef de Cuisine and assists in the day-to-day operation of the entire kitchen. The Sous chef will work with the Chef de Cuisine and other Sous' in developing and creating innovative menu items. The Sous chef must be classically trained and have a broad knowledge of global flavors and ingredients and be experienced in upscale fine-dining presentation. Candidates must have an undying passion for fine food and for providing the ultimate dining experience for every one of our guests. An enthusiastic sense of hospitality with a professional, friendly demeanor and positive employee relations abilities are a must. Key Requirements: Minimum 4 years' experience in fine dining, with at least 2 years managerial responsibilities Superior skills in all areas of the kitchen and cooking techniques Broad knowledge of modern and classical cuisines Creativity and flexibility Leadership and communication skills Time management skills Good understanding of the restaurant business and budgets A genuine passion for, and knowledge of, food and customer service Responsibilities: Assist Chef de Cuisine with creating exciting and delicious menu items Continually research new methods, recipes and products to create cutting edge ideas Costing items in accordance with restaurant pricing and profit strategies Training staff on all recipes Assist Chef de Cuisine with purchasing and stocking all materials for the kitchen Monitoring and maintaining all kitchen equipment Must be meticulously clean and aware of all food safety standards Must be available to work on different shifts, weekends, and holidays. Present new menu items and culinary information to all necessary parties Demonstrated ability to lead people and get results through others Emeril's offers its managers a generous benefits package that includes: Substantial contribution to health, dental, vision and life insurance premiums 100% Company paid long-term disability insurance Paid Time Off (Up to 3 weeks) 401k plan (eligible after one year of service) Merchandise and dining discounts Training and development

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We're here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! The Barnett, formerly known as Ace New Orleans located in the Warehouse District, is where extraordinary service meets the vibrant pulse of New Orleans. Housed in a beautifully restored art deco building with 234 rooms. Our contemporary rooms and suites, rooftop pool and five exceptional dining outlets, will infuse your stay with Southern hospitality, live music, and eclectic flavors for a true sense of place. SUMMARY The Banquet Chef will train and manage kitchen personnel and supervise/coordinate all related Special Event activities. The Banquet Chef directly supervises kitchen personnel in all special events with responsibility for discipline and evaluation. This position is temporary through June 26, 2025. CORE FOCUS & ESSENTIAL RESPONSIBILITIES Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned. Estimate food consumption and requisition or purchase food for such events. Select and develop recipes for special event menus. Standardize production recipes to ensure consistent quality and proper execution of events. Establish presentation technique and quality standards. Plan and price special event menus. Ensure proper equipment operation/maintenance in events kitchen. Ensure proper safety and sanitation during prep for special events. Ensure that staff report to work as scheduled. Inspect attire of staff and ensure attire is Atelier-approved. Coordinate staff breaks in accordance with company policy. Conduct pre-party meetings to go over special event specifications. Monitor the preparation of station assignments, ensuring compliance to departmental standards. Inspect, plan and ensure that all materials and equipment are in complete readiness for service. Ensure all employees are fully trained in their job functions and in menu training. Complete work orders for maintenance repairs and submit to Engineering. Contact engineering for urgent repairs. Assist in monthly inventories of food. SUPPORTING FUNCTIONS In addition to the core focus & responsibilities, the candidate is expected to complete the following duties: Attend hotel operational and BEO meetings as requested. ESSENTIAL QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding. Prioritize and organize work assignments, have timely follow up and execution. Have superb time management skills. Maintain complete knowledge of all hotel services/features and hours of operation. Other language, mathematical, and reasoning abilities as outlined below. Ability to comply with physical demands as outlined below. Knowledge and understanding of initiatives Technologically sound with Microsoft Office applications. Ability to compute basic mathematical calculations. Must be able to maintain a flexible work schedule. REQUIRED EDUCATION and/or EXPERIENCE Culinary Arts or hospitality management certification required, college education preferred. Minimum two years experience in an events kitchen (including banquets and/or catering) required. Previous experience in a kitchen supervisory role preferred. Previous experience with controlling food cost, labor cost and operational costs is required. Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable. Additional certifications (ServSafe, TiPS, etc.) preferred. LANGUAGE, MATHEMATICAL, and REASONING ABILITIES Candidate must meet the following cognitive abilities: Ability to understand guests' service needs & requests. Ability to acknowledge guests' requests in a polite manner. Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred). Ability to apply logical thinking and understanding to carry out written and oral instructions. Ability to address and solve problems involving guest and operational issues. Ability to compute basic mathematical calculations. PHYSICAL DEMANDS / WORK ENVIRONMENT 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. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional equipment as found in a typical kitchen environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Sit, walk, and stand continuously. Lift / carry 25lbs (frequently) and 50lbs (occasionally) Bend, squat, crawl, and reach above shoulder level. Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation. May be exposed to extreme temperatures, dust, dampness, height, and moving machinery. HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.

Job 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

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.

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.