Kitchen manager jobs in Kenner, LA - 620 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 Assist Casino Cage/Credit Manager in protecting casino cage assets by implementing accounting and documentation policies and procedures, monitoring transactions, and ensuring compliance with company internal controls, policies and procedures, laws and regulations. Job Functions Responsible for the physical, custodial control of all casino cage assets during assigned shift as well as currency transactions reporting. Supervise, train, evaluate work performance, coach, and assist in scheduling team members. Review and monitor documents and transactions to ensure compliance with gaming regulations, laws, company policies and procedures. Maintain customer credit records. Report and research any cage variance. Ensure customers receive friendly, accurate, and timely service. Audit and verify transactions with table games department. Approve check cashing and credit issuance in accordance with established company policies. Resolve customer complaints and disputes. Perform duties of Casino Cage/Credit Manager in their absence. Balance and fill the NRT machines on the casino floor. Other duties as assigned by management. Qualifications Must be 21 years of age. Prior experience with money handling transactions. Minimum 2 years' experience working in all facets of cage operations preferred. Supervisory experience preferred. Ability to utilize basic office machines as well as 10 key, Jetsort, Jetscan, gaming ticketing kiosks, and micro-encoder. Ability to operate CMS, Central Credit, Global Cash, Western Union, ACSC, Microsoft Office, and KRONOS software and processes. Excellent communication and interpersonal skills including the ability to read, write and speak English. Must be able to obtain/maintain any necessary certifications and/or licenses as required by local gaming regulations. Ability to lift up to 26 pounds. Ability to push/pull up to 50 pounds. 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.

Company Profile: At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that's been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others. Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious. Act with Agility: We welcome change; it's the only constant. We embrace, adjust, adapt. Passion for Positivity: We greet each day with warmth and possibility. Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. General Manager: Managers will oversee all restaurant operations and team members. Managers provide leadership and motivation to ensure that all team members are guest-focused and team-focused. Managers set high standards and establish a positive work atmosphere for their team to create successful day-to-day operations. What You'll Bring to the Table: Develop yourself and others - focus on self-improvement while supporting the success of others Lead your four-wall operation like you own it - from people development, to inventory, labor, staffing, and accountability Put the customer first - including your internal customers, your team. You will be responsible for regular people planning, coaching, training, accountability, and when necessary, corrective action Consistently create CAVA fanatics - find ways to say "yes" to every guest, inspiring your teams to do the same Achieve results - take ownership of every shift and take pride in your job Foster collaboration - work with others to find success as a group Adapt to change - solve problems through an open-minded and all-inclusive approach Assist with any additional duties assigned What We Bring to the Table (Benefits): We've got you covered. Here are just some of the benefits available to CAVA team members: Competitive pay $ Early Wage Access* Health, Dental, Vision, Telemedicine, Pet Insurance plus more!* 401k enrollment with CAVA contribution* Paid sick leave, parental leave, and community service leave* FREE CAVA Meal for every shift worked (YEP, that's right, FREE CAVA!) The opportunity to be on the ground floor of a rapidly growing brand * indicates eligible qualifying positions Physical Requirements: Must be able to bend and reach overhead often Must possess dexterity to handle tongs, pots/pans, and other equipment Must be comfortable working in temperatures ranging from hot to cold Must be comfortable working near open flames May be required to work in tight spaces Must maintain near constant communication with multiple people Close vision, distance vision, and peripheral vision are required Must be able to sit, squat and kneel occasionally Must be able to work in a constant state of alertness and safe manner May be required to occasionally work in outdoor weather conditions May stand for long periods of time and lift up to 50 pounds As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. CAVA - joining "A culture, not a concept" General Manager | Restaurant Manager | Café Manager | Store Manager | Deli Manager | Assistant General Manager | Operations Manager |Managing Partner

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. The Kitchen Manager (KM) is responsible for overseeing the operations and running the shift of an assigned work group within the kitchen. The work group typically consists of a HOH Key and Line Cooks. The KM also has contributory financial responsibility for food costs, labor costs and kitchen supplies for the kitchen. Duties & Responsibilities: People: • Ensures proper staffing levels by recruiting, interviewing and hiring talented kitchen staff members following Company guidelines • Manages assigned staff, including scheduling, performance feedback, discipline, investigations and terminations. • Is responsible for on-boarding, training and professional development of all HOH staff members • Effectively communicates to management to ensure effective and efficient operations without issue. • Effectively builds trust with staff members and fellow management by providing clear and honest communication and feedback. • Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc.. • Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. • Assumes 100% responsibility for quality of products served. • Follows proper plate presentation and garnish set up for all dishes. • Handles, stores and rotates all products properly. • Is responsible for achieving or exceeding the written restaurant budgets for the work unit (i.e., food cost, HOH labor cost and kitchen expenses including HOH equipment). • Ensures compliance with inventory procedures. • Implements and maintains ALL kitchen systems. • Conducts daily line checks • Ensures that clear feedback is provided to the entire kitchen team, including staff and management. • Monitors all customer feedback, communicates with team and General Manager and follows up with corrective action plan. • Conducts monthly housekeeping, food safety and sanitation and facility reviews personally to improve restaurant standards of kitchen team and to correct deficiencies on a timely basis. • Ensures the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits with a 90% or better with no critical violations, and training staff on proper sanitation guidelines • Places standards and processes to avoid cross-contamination, improper food handling and/or storage practices, etc., through proper training and supervision • Ensure that all equipment is kept clean and in excellent working condition. • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. • Control food cost and usage by following proper requisition of products, standard recipes and waste control procedures. • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. • Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. • Responsible for training kitchen personnel in cleanliness and sanitation practices. • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. • Check and maintain proper food holding and refrigeration temperature control points. • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Qualifications: • Must have 2 years of kitchen management experience in a full service, moderate to high volume restaurant. • Solid track record of success in previous assignments demonstrating upward career tracking • Strong communication skills • Strong leadership skills • Culinary school background a plus • Able to work ten hour-plus shifts plus ability to stand, sit or walk for extended periods of time • Finger/hand dexterity to operate kitchen machinery, knives, etc • Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area • Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation and preparation We're here to add something unique to the social landscape of New Orleans. Our presentation may be casual, but our standards are HIGH-not only for what we serve, but also for our team. As a company, we strive to be the finest and most innovative in the hospitality industry. How will we achieve this? By hiring the right people for the right position and giving them the tools to succeed in the best city in America. Brechtel Hospitality offers outstanding career opportunities for talented, highly motivated individuals with an eye for detail and an appreciation for the exceptional quality and level of service we deliver. Each of our concepts offer a fast paced and dynamic environment for individuals to shine. More than just an equal opportunity employer, Brechtel Hospitality enthusiastically celebrates the powerful and profound diversity of our team. We believe that talent, drive and experience are the only relevant criterion for considering new team members.

Job Description: Executive Kitchen Manager (EKM) Position Classification: Full-Time / Exempt Reports To: General Manager The Executive Kitchen Manager (EKM) leads all culinary operations and Heart of House (HOH) team members, ensuring excellence in food quality, safety, and execution. This role requires strong leadership, operational discipline, and a passion for delivering scratch-made food with consistency and pride. The EKM upholds Walk-On's standards, drives financial performance, and fosters a culture of teamwork, cleanliness, and fun in a high-volume kitchen environment. Key Responsibilities Culinary Operations & Food Quality Ensure all menu items meet Walk-On's quality, consistency, and presentation standards. Oversee all kitchen systems including prep, production, food safety, and sanitation. Maintain compliance with Walk-On's, EcoSure, and local health department standards. Manage inventory, food ordering, and waste control to achieve targeted food costs. Leadership & Team Development Recruit, train, and develop Heart of House (HOH) team members for success and growth. Provide coaching, feedback, and performance management in alignment with company policies. Foster a positive, team-oriented culture that promotes fun, respect, and accountability. Communicate effectively with the management team to ensure seamless service execution. Business & Financial Performance Monitor and control food, labor, and supply costs to meet or exceed budgeted goals. Maintain accurate inventory levels and follow proper receiving procedures. Contribute to achieving overall restaurant sales and profit objectives. Requirements Minimum 2 years of management experience in a full-service, high-volume kitchen. Proven success in culinary leadership and operational management. Strong communication, organization, and time-management skills. Culinary school background preferred but not required. Must be able to work 50-60 hours per week, including nights, weekends, and holidays. Must be able to stand for long periods and lift up to 50 lbs. The Walk-On's Way We're a team that wins together. Our Executive Kitchen Managers lead with energy, precision, and heart - delivering scratch-made food and an unforgettable experience for every guest, every shift. Equal Employment Opportunity (EEO) Walk-On's Sports Bistreaux is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. All employment decisions are based on qualifications, merit, and business needs. This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

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.

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

The Kitchen Manager is responsible for overseeing all back-of-house (BOH) operations, ensuring food quality, safety, and efficiency. This role involves supervising staff, managing costs, enforcing sanitation standards, and maintaining a smooth-running kitchen while supporting the General Manager in achieving restaurant goals. Key Responsibilities: Kitchen Operations & Food Quality: Direct all kitchen functions, including food purchasing, preparation, and maintaining quality standards. Monitor daily and weekly business data to ensure sufficient kitchen coverage and proper staffing. Supervise kitchen operations to maximize profitability, minimize risk, and comply with state and local health regulations. Consistently monitor COGS and maintain inventory control. Safeguard all recipes and ensure consistent execution of “from scratch” recipes and hand-cut steaks. Investigate and resolve food quality complaints promptly. Team Leadership & Training: Assist with hiring, training, and scheduling of BOH personnel. Train team members on proper food handling, sanitation, and equipment safety. Foster a positive, team-oriented environment while maintaining accountability and high performance standards. Financial & Compliance Management: Maintain par-stock of food products and manage inventory efficiently. Review and monitor kitchen expenditures with the GM or other financial personnel to stay within budget. Enforce sanitary practices, cleanliness, and safe operation of all kitchen equipment. Ensure compliance with health, safety, and food-handling regulations. Other Duties: Perform other kitchen-related duties as assigned by the GM. Support a Real, Fresh, Fun environment while maintaining operational excellence. Job Requirements: Minimum 5 years of experience in varied kitchen positions (line cook, fry cook, expediter) within a scratch kitchen concept. At least 1 year in a management or supervisory capacity. Knowledge of fresh, made-from-scratch recipes and hand-cut steaks. Strong communication skills with managers, BOH staff, FOH staff, and guests. Ability to reach, bend, stoop, and lift up to 50 lbs frequently. Ability to work in extreme temperatures (0°F to 100°F) and on feet for 50-60 hours per week. Strong financial and cost management knowledge. Ability to lead a team in a fast-paced, loud environment. Commitment to working in a Real, Fresh, Fun environment. Physical Requirements: Stand, bend, stoop, and lift frequently during long shifts. Work in high- and low-temperature environments. Maintain energy and focus in a fast-paced, busy kitchen environment. Equal Employment Opportunity: Santa Fe Cattle Co. provides equal employment opportunities to all team members and applicants for employment without regard to race, color, religion, sex (including pregnancy, sexual orientation, and gender identity), national origin, age, disability, genetic information, veteran status, or any other protected status in accordance with applicable federal, state, and local laws. DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Job DescriptionMike Anderson's Seafood in Gonzales is seeking passionate, motivated team members! Our Vision: To be the greatest experience for both the team and our guests Mike Andersons Seafood Gonzales is actively looking to hook a Kitchen Manager for immediate hire. We are a family-run business that has been serving, famous, South Louisiana cuisine since 1975. We are looking for a dynamic, hands-on leader who embraces an ownership mentality and that has the competencies necessary to be successful in this position. Mike Andersons has a great potential for growth and we are looking for a leader who wants to be a part of an organization where they can truly shape their future. Come be a part of our winning team! AMAZING BENEFITS INCLUDE: Health insurance Paid vacation and holidays (New Years Day, Easter, July 4th, Thanksgiving, Christmas) Company matched 401k up to 4% Phone allowance Meal allowance Annual flu shot Employee discounted hotel rooms DUTIES AND RESPONSIBILITIES: Financial Responsible for the day-to-day operation and management of the back of house and kitchen areas Handles inventory and maintenance of par levels for food and stock Develops and monitors daily, weekly, and annual sales projections to stay on track with restaurant budget Creates the best dining experience possible for guests while optimizing profits for the company and creates Manages food cost, waste, and team member scheduling and performance Operations Oversees all opening and closing duties to ensure they are completed correctly and that cleanliness and maintenance are preserved Ensures all menu items are made according to established specifications and delivered to guests in a timely manner Maintains food safety and sanitation standards People Management Teaches, supervises, coaches, and counsels kitchen team Leads by example and works with a sense of urgency Maintains appropriate levels of team members Education High School Diploma or General Education Degree required; College Degree preferred ServSafe certification Responsible Vendor Training Valid Driver's License Experience At least 2 years of experience working as a high volume Kitchen Manager required The ideal candidate will demonstrate progressive career responsibilities and have held in prior work experiences, like and similar duties Must be proficient with Microsoft Office and other general computer systems We really are excited to meet you!

Job Description Culinary Manager Big Mike's BBQ Smokehouse Big Mike's BBQ Smokehouse is seeking a driven, hands-on Culinary Manager to lead kitchen execution and develop a disciplined, high-performing culinary team. This role is ideal for a kitchen leader who thrives on working the line, coaching cooks in real time, and holding high standards for food quality, consistency, and speed. As Culinary Manager, you will be a visible leader in the kitchen - setting the pace, reinforcing recipes, and ensuring every plate reflects our brand standards. You'll work closely with the Executive Kitchen Manager and leadership team to deliver consistent, high-quality food every shift. In addition to a competitive salary, Big Mike's BBQ offers benefits, including: Weekly pay and balanced schedules. Vacation and flex time. Closed on Thanksgiving, Christmas, New Year's Day, Mardi Gras Day, Good Friday Medical, dental, and vision insurance. 401(k) with employer match. If you're a passionate and experienced hospitality professional who's ready to take on a new challenge, we encourage you to apply today. Compensation: $52,000 Responsibilities: What You'll Do Lead From the Line Work actively on the line and in prep during peak periods Set urgency, pace, and execution standards for the kitchen team Demonstrate correct cooking techniques, portioning, and plating Coach and correct execution issues in real time Lead by example through discipline, focus, and professionalism Drive Food Quality & Consistency Ensure flawless execution of approved recipes and procedures Monitor taste, texture, temperature, and presentation throughout service Verify prep accuracy, yields, and holding practices Deliver consistent results from cook to cook and shift to shift Support Menu Rollouts & Training Execute new menu item rollouts hands-on in the kitchen Train cooks by working alongside them Ensure new items are executed correctly before and after launch Communicate execution feedback and challenges to leadership Train, Coach & Hold Accountable Train cooks through demonstration, repetition, and verification Certify team members on stations based on performance Hold cooks accountable for recipe adherence and cleanliness Reinforce standards for urgency, organization, and teamwork Ensure Safety, Sanitation & Controls Enforce food safety and sanitation standards at all times Monitor temperatures, labeling, dating, and holding procedures Maintain inspection-ready conditions every shift Manage Cost & Kitchen Systems Control food cost through proper prep, portioning, and waste reduction Execute inventory and ordering systems accurately Ensure cooks follow yield, trim, and portion standards What We're Looking For A hands-on kitchen leader who enjoys coaching from the line Strong recipe discipline and attention to detail Ability to lead calmly and decisively in a fast-paced environment Commitment to food quality, cleanliness, and accountability Team-first mindset with strong communication skills Qualifications: Strong insight into the latest culinary industry trends and can demonstrate sufficient knowledge of portion and plating standards At least 3 years in a supervisory role in the food and beverage department Customer relationship management experience desired Exhibits strong leadership and customer service skills High school graduate or equivalent, degree in hospitality management preferred About Company At Big Mike's BBQ Smokehouse, we're more than a restaurant - we're a family. We believe our people are the heart of everything we do, and we treat every team member with the respect, support, and appreciation they deserve. Our reputation for exceptional BBQ, genuine hospitality, and unforgettable guest experiences starts with hiring great people and helping them grow. When you join Big Mike's, you're joining a team that takes pride in serving high-quality food, caring for our guests, and looking out for one another. We invest in our team because you matter. That's why we offer competitive benefits including health, vision, dental, and life insurance, a 401(k), and more - so you can take care of yourself and your family while building a career you're proud of. If you're passionate about great food, strong values, and being part of something bigger than just a job, we'd love to meet you. Apply today and become part of the Big Mike's BBQ Smokehouse family.

The Kitchen Lead is responsible for all kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation, and cleanliness. Also, this employee is responsible to hire, and train kitchen department employees. The job requires approximately 60 hours per week with some nights and weekends. Primary Responsibilities Operate, clean, and maintain equipment/machinery, tools, and workstations Order supplies, food, and ingredients based on rapidly shifting demand Ensures food ingredients are stored in their designated area and rotated in the proper manner Maintain inventory levels and conduct full inventory Hire and train kitchen staff in specific stations, and cross-train as necessary Exceed our customers' evolving expectations by preparing the freshest quality product while Follow instructions for proper recipe creation Create schedules for kitchen staff to ensure there are always enough workers to meet the demand, particularly for the lunch rush Schedule and oversee necessary maintenance and repairs on kitchen appliances Assist the store with menu changes and adjustments based on seasonal availability Ensures department sanitation, cleanliness, and safety standards are met Receive, prepare, weigh, finish, slice, price, package, merchandise, provide customer service, season, cook and store quality ingredients and stock product as needed Respond personally to customer questions and complaints Monitor menu item volumes and sales mix with Store Director to ensure par-stocks are maintained Other kitchen duties as assigned by the Store Director and/or Operations Manager Requirements Qualifications 5+ years' culinary experience Ability to work well under pressure and in a fast-paced environment Excellent written and oral communication skills Capable of conducting and assessing kitchen inventory Experience with delegating tasks and maintaining a fast speed of service Excellent communication, organizational and multitasking skills Able to deal with complaints and give accurate information A customer-oriented approach is essential Must be a team player with a positive attitude Previous perishable foods handling and/or preparation experience preferred Ability to work a flexible schedule in accordance with the needs of the store Physical Requirements Frequently stand, walk, squat, bend, sit, balance and rotate the body Ability to frequently lift and move up to 50 lbs. or more throughout the shift Frequent Exposure Wet and/or humid conditions (e.g. Walk-in/reach-in coolers, scullery area) Warm and/or humid condition (e.g. servicing hot bar, stove, oven, steamer) Cold or extreme cold conditions (e.g. walk-in/reach-in freezers) Moving loaded carts/pallets of product in and out of storage/retail areas and in and out of the freight elevator Preferred Qualifications High School diploma or equivalent Bilingual Spanish/English View all jobs at this company

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 Hotel and Maison Metier Hotel is looking for a Complex Catering Manager. As one of the most distinctive hotels in New Orleans Warehouse District, The Barnett pulses with New Orleans energy, only blocks away from Caesar's New Orleans and the Caesar's Superdome. Designed to blend luxury with comfort, immaculate guest rooms cultivate a sense of ease. Each boasts vintage-inspired decor, plush bedding, and standout amenities that cater to every need. The Barnett provides a sophisticated, stylish retreat that embodies the spirit of its surroundings, ensuring an unforgettable experience for every guest. Maison Métier is where New Orleans' magic meets timeless luxury. A One MICHELIN Key hotel for two consecutive years and honored among Fodor's Travel's 100 Most Incredible Hotels in the World, our historic retreat stands on the storied corner of Carondelet and Lafayette streets, once home to the City Hall Annex built in 1906. Today, its original character is elevated by contemporary design and curated art, designed in partnership with Studio Shamshiri. You'll find the unmistakable spirit of the Big Easy is within our walls. Rich with character yet refined in every detail, Maison Métier invites you to experience the city's festivals, flavors, and heritage with intimacy, elegance, and your four-legged companion by your side. Job summary The Catering Manager is responsible for selling, detailing, and servicing banquet and catering events (food, beverage, room rental, and audio visual) to achieve assigned revenue goals. This role focuses on building client relationships, executing successful events, and ensuring a high level of customer satisfaction. Minimum requirements Education • Bachelor's Degree or equivalent industry experience. Experience • Minimum 2-3 years in catering sales or conference services with demonstrated knowledge of food and beverage and meeting room setup. Skills and knowledge • Must be able to read, write, and understand English. • Excellent verbal and written communication skills, including participation in client meetings and presentations. • Strong negotiation skills and ability to cultivate leads, build relationships, and support financial expectations. • Strong experience in the booking and execution of high-end social events, including: • Galas • Wedding ceremonies and receptions • Rehearsal dinners • Bar/Bat Mitzvahs • Birthday and anniversary parties • Strong organizational skills with the ability to handle multiple tasks in a fast-paced environment. • Working knowledge of all aspects of banquets, catering, and conference services. • Knowledge of creative and profitable menu development in partnership with culinary and F&B teams. • Strong computer skills, including Microsoft Office and hotel sales/catering systems such as Delphi, Envision, or similar platforms. • Understanding of basic budgetary and fiscal responsibility as it relates to individual events. • Knowledge of operational areas of the property as they relate to events. • Strong desire to deliver high-quality customer service. • Detail-oriented and organized with a focus on accuracy and efficiency. • Good time management and organizational skills. • Understanding of pace and productivity reporting as it pertains to personal booking goals. • Envision knowledge is highly preferred, but not required. Job duties • Solicit, book, and service catering events to achieve assigned food, beverage, and room rental revenue goals. • Prepare professional and timely correspondence, proposals, contracts, and follow-up for all assigned accounts. • Maintain accurate and up-to-date event details, including Banquet Event Orders (BEOs) and group resumes. • Collaborate with the Director of Sales on booking strategies for assigned market segments. • Work closely with the Executive Chef and Food and Beverage team to: • Ensure menus are appropriate for the group and aligned with brand and property standards. • Communicate event details and special requests clearly and accurately. • Attend pre-convention and pre-event meetings as needed to review details and ensure smooth execution. • Carefully review catering contracts and BEOs to ensure accuracy and alignment with agreed-upon terms. • Monitor competitive sets for catering trends, products, services, and pricing, and share findings with leadership. • Maximize room rental and audio-visual revenues through effective selling and up-selling of services. • Actively participate in community and industry-related organizations as appropriate to generate leads. • Conduct sales calls to existing and potential accounts through: • In-person appointments • Telephone and email solicitations • Networking, trade shows, referrals, and other prospecting activities • Build and strengthen relationships with existing and new accounts to drive repeat and referral business. • Arrange and conduct site inspections and tours of the hotel for potential clients. • Maintain accurate sales records in the hotel sales system to ensure complete account and event history. • Respond to all sales inquiries within 24 business hours. • Execute and support the operational aspects of business booked, including: • Generating proposals • Drafting contracts • Preparing BEOs • Managing customer correspondence • Negotiate catering sales contracts within established guidelines. • Actively and creatively up-sell each catering event to maximize revenue and enhance the guest experience. • Analyze historical and current booking patterns for personal accounts and adjust selling strategies accordingly. • Partner with the banquet and operations teams to: • Communicate customer specifications • Address and resolve customer issues and comments promptly • Ensure customer satisfaction during and after events • Adjust work schedule as needed to meet business demands, including early mornings, evenings, and weekends. • Be on-site to oversee and support key banquet events as needed, including weekends and holidays. • Participate in property meetings related to catering and events, as applicable. • Other duties as assigned. Job type and compensation • Job Type: Full-time • Pay: $45,000.00 - $65,000.00 per year Benefits • 401(k) • 401(k) matching • Dental insurance • Employee discount • Health insurance • Paid time off • Vision insurance Schedule and location • Shift: Day shift (with flexibility for events, including evenings, weekends, and holidays as required) Ability to Relocate: • New Orleans, LA 70130: Relocate before starting work (Required) • Work Location: In person 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.

Role OverviewGrow your career and develop a team that shares your desire to make a difference. Sodexo is seeking a Food Services Manager 1 for North Oaks Hospital located in Hammond, Louisiana. North Oaks Health System is a 330-bed facility and is one of Louisiana's largest and most progressive community hospital organizations and is strategically based between New Orleans and Baton Rouge. The Food Services Manager will direct all patient services feeding operations and will be responsible for overseeing all aspects of the patient meal program to ensure compliance and improve the overall patient experience. We are seeking a charismatic and organized manager to support a team of 30-40 frontline staff and ensure client and patient needs are satisfied. Healthtouch experience a plus! The preferred candidate should have experience as a working manager in an equal to or similar role, as well as experience training staff and possess excellent customer service skills with patients and clients. Learn more about North Oaks Hospital at - ************ northoaks. org What You'll Domanage all daily food operations through hourly and supervisory frontline associatesmaintain food and health & safety logs within Sodexo and hospital guidelines and requirementsensure trainings remain up to date for all hourly associates, for both Sodexo and hospital related trainingseffectively mentor and develop the food services teamimplement innovative and fresh ideas in retail, catering and patient servicescultivate effective interpersonal relationships with patients, customers, and clients in hospital What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringstrong production culinary background, ideally in an up-scale restaurant/retail/catering environment;experience leading and engaging a culinary and/or food services team Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety auditsfamiliarity with Sodexo processes and systems (preferred, not required) Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - High School Diploma or GED or EquivalentMinimum Management Experience - 1 year

Our franchise organization, Searcy, Inc. dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! At Golden Corral , we know that successful people are the foundation of our very successful company. We hire managers with the talent, integrity, and passion to promote our Caring Culture. We provide an environment that supports and empowers our people - not only to exceed our guests' expectations, but also to achieve their professional and personal goals. Talent, Focus, Commitment, Passion - These are just a few of the traits our most accomplished managers have in common. At Golden Corral, your ability to succeed is limited only by your energy and drive. Unequalled opportunity at the best chain restaurant company in the country!In this role as Kitchen Manager, you are responsible for food production and operating the Back-of-the-House using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests. As a member of the restaurant operations management team, you are also responsible for the restaurant's overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager.Requirements: Strong, stable work history along with management experience in a high-volume, casual dining or family-style restaurant. Education and training normally associated with college coursework in business or hospitality. Successful completion Golden Corral's comprehensive management training program. Position requires a valid driver's license and an acceptable driving record. Thank you for your interest in Golden Corral. Our commitment to valuing diversity helps create an environment where everyone can be successful. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. Compensation: $14.00 - $18.00 per hour 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. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

Job Description Blue Bayou Seafood Restaurant And Oyster Bar in New Orleans, LA is looking for one bar manager to join our strong team. We are located on 717 Canal Street. Our ideal candidate is self-driven, punctual, and hard-working. Benefits We offer many great benefits, including free. early access to your pay through Homebase. Responsibilities Manage all areas of the bar including inventory levels, cleanliness and safety Ensure liquor license is up to date and in accordance with legislation Hire, train, and develop new bar team members Address and resolve customer complaints in a friendly manner Qualifications Exceptional verbal and written communication skills Knowledge of bar equipment used Licenses or certifications that apply in the area Experience in a bar position preferred We are looking forward to hearing from you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionOur counter casual restaurant company is looking to add great team members to our restaurant staff. We have enjoyed over 30 years of success in the industry. There is a great opportunity to advance for hard working individuals that thrive in a fast paced environment. We are now accepting applications for all management positions. New Orleans Hamburger & Seafood Company is a dynamic, values-driven organization seeking individuals with restaurant experience who possess an "ownership mentality." We believe that hard work and positive results should be rewarded. We offer: Competitive salaries Performance based bonuses Flexible schedules Career advancement opportunities A Culture of Care for all team members Health, Dental, and Vision coverage Ideal candidates will display: A drive to succeed Ability to satisfy Guests High energy Positive attitude Job requirements: Previous restaurant experience Ability to perform the essential job functions of position Ability to learn and implement restaurant systems Dependability Our ideal candidate must display outstanding organizational abilities and a commitment to a quality product. We offer competitive salaries and the support of knowledgeable professionals that will help guide you through your career advancement. We want you to be a part of the clean, fresh look, feeling and attitude we're bringing to all of our New Orleans Hamburger & Seafood Company neighborhood restaurants.

Job Description Job Title: FOH Manager Salary: $50k - $60k (DOE) Benefits: Relocation Expenses, Bonuses, Full Benefits About Company / Opportunity: Large casino and resort with multiple F&B operations onsite is looking to add a FOH Manager to their team! Must has experience managing and working in catering, events, FOH management or hotel. What do we seek? You will play a crucial role in supporting the general manager, overseeing daily operations, ensuring high standards of guest service and employee performance. This includes managing shifts, adhering to company standards, and assisting with financial and administrative tasks. Operational Support: Assist the General Manager in all aspects of restaurant operations, including daily decision-making, scheduling, and planning. Quality Control: Ensure consistent high quality of food preparation and service, and maintain a professional restaurant image. Guest Service: Handle guest complaints, investigate issues, and strive to ensure positive guest experiences. Team Management: Provide direction and training to employees, conduct performance reviews, and foster a positive work environment. If you are interested in this position, please submit your resume to: ****************************

The General Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. ESSENTIAL FUNCTIONS Primary responsibilities include: General Oversee and manage all areas of the restaurant and make final decisions on matters of importance. Financial Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Food safety and planning Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistent high quality of food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Must be ServSafe certified. Will uphold all ServSafe guidelines. Guest service Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. Operational responsibilities Ensure that proper security procedures are in place to protect employees, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service. Must have prior restaurant manager experience

Popeyes - Immediate Restaurant Manager Needed Are you passionate about delivering a delicious fast-food dining experience? Do you thrive in a collaborative team environment where growth opportunities are abundant? We are looking for a highly skilled and motivated Restaurant Manager to lead our team at Popeyes. As a Restaurant Manager, you will oversee guest services, resolve issues, train and coach team members, and ensure the smooth running of daily shifts. If you are enthusiastic about providing the best customer experience and are energized by the chance to learn and grow in your career, this role is perfect for you. Benefits: Free meal per shift Bonus Program Career Advancement Opportunities for High-Performers Flexible Schedules 401K Plan Health, Dental, and Vision Insurance Paid Time off Essential Duties and Responsibilities: Oversee guest services and resolve issues Training and coaching team members Running a daily shift Forecasting crew schedule Adhere to all safety and sanitation regulations Supervise product production Act with integrity and honesty Promote the culture of Popeyes Comfortable working in a fast-paced environment Ability to interact positively with Guests and coworkers Willingness to learn all areas of restaurant operations and work multiple stations Supplemental pay Bonus pay Benefits Flexible schedule Paid time off Health insurance Dental insurance Vision insurance Life insurance 401(k) Employee discount Other

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.