Chef Jobs in Chalmette, LA

Executive Chef American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: Oversee the preparation of all the meals for our passengers and crew. Set-up, maintain, and break down station according to FDA Standards. Taste all products produced to assess quality. Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. Schedule production of all fresh ingredients to maintain an inventory of food at all times. Use food production equipment according to manufacturer's instructions. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. Maintain a professional appearance at all times. Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. Maintain a professional relationship with all coworkers. Ensure that each guest has a positive and memorable experience. Understand and have knowledge of safety, sanitation, and food handling procedures. Commitment to quality service, and food & beverage knowledge. Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: Must be able to work around 14 hours per day. Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. ServSafe Manager Certification strongly preferred. Familiar with food safety standards. Ability to multi-task, take direction, and be a team player. Ability to work with composure under pressure. Possess problem solving skills, self-motivation, and organization. Must be able to speak, read, and understand basic cooking recipes and adhere to directions. An effective leader who can effectively control his/her time management. Excellent oral communication and interpersonal skills. Must be able to pass a pre-employment drug test. Complete criminal background check. Training and Teaching experience. Transportation Worker Identification Credential (TWIC) Work Schedule: 7 days per week while onboard the ship. 6-8 weeks working and living on board the ship with 1-2 weeks of unpaid vacation. 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*

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, 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. Overview We are seeking a talented and passionate Chef to join our culinary team. The ideal candidate will have a strong background in menu planning, food production, and restaurants, with a keen eye for detail and a commitment to food safety. This role is perfect for someone who thrives in a fast-paced environment and has experience in hotels. As a Chef, you will be responsible for creating exceptional dining experiences while leading and supporting kitchen staff. Responsibilities Develop and design innovative menus that reflect seasonal ingredients and customer preferences. Oversee all aspects of food preparation and production to ensure quality and consistency. Maintain high standards of food safety and sanitation in accordance with health regulations. Manage inventory control, including ordering supplies, tracking stock levels, and minimizing waste. Train, supervise, and motivate kitchen staff to achieve excellence in food preparation and presentation. Collaborate with the front-of-house team to ensure seamless service during busy shifts. Monitor kitchen operations to ensure efficiency and adherence to budgetary guidelines. Stay updated on industry trends and culinary techniques to continuously enhance offerings. Requirements Proven experience as a Chef or in a similar culinary role within the food industry. Strong knowledge of menu planning, food safety practices, and inventory management. Excellent leadership skills with the ability to inspire and manage a diverse team. Familiarity with fine dining standards and restaurant management practices. Ability to work under pressure in a fast-paced environment while maintaining attention to detail. Strong communication skills for effective collaboration with team members and front-of-house staff. A passion for culinary arts and commitment to delivering high-quality dishes. Join us in creating memorable dining experiences that delight our guests! 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.

At McGuire Moorman Lambert Hospitality we are on a mission to create the world's chicest hotels and restaurants. Led by powerhouse restauranteurs Larry McGuire & Tom Moorman, and visionary hotelier Liz Lambert, and we believe in a seamless combination of food, service, and design. We create refined hospitality through attention to detail, storytelling, and extraordinary dining and retail experiences.MML is expanding at a steady pace. We currently manage and own the 75 room Hotel Saint Vincent in New Orleans, and we have two hotel projects in development in Aspen and in Austin that we will also own and manage. MML has a unique plan to own and operate each of its properties and the financial backing to only take on special projects in places we want to spend time. Hotel Saint Vincent is seeking an experienced Chef de Cuisine to lead our kitchen team, ensure outstanding food quality, and infuse creative vision into our menu while managing daily kitchen operations. Originally established in 1861 and thoughtfully restored in 2021, our 75-room boutique hotel is nestled on the corner of Magazine and Race streets in the Lower Garden District of New Orleans. The property offers much more than a place to stay-it's an immersive destination featuring a coastal Italian restaurant, a French Vietnamese-style café, several bars (including Paradise Lounge and the exclusive Chapel Club), a pool and courtyard, the ByGeorge boutique, and a private event space. If you're excited about bringing your culinary expertise to a dynamic and historic environment, we'd love to hear from you. Please submit your resume today! What Hotel Saint Vincent Offers: Salary: $80,000.00 Bonus Potential 401k + Match Open PTO Health, Dental, Vision, Life, Short/Longterm Disability, and Pet Insurance Wine Education Reimbursement MML Restaurant, Hotel, and Retail Discounts Advancement Opportunities and Career Growth Relocation Assistance Retirement Benefits Parental Leave What you'll do: Assist in managing high-volume kitchen operations with a focus on quality and efficiency Lead and assist in managing a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management Communicate and collaborate to work effectively with other departments, such as front-of-house, bar, and events Handle unexpected situations, including equipment malfunctions and staff shortages with flexibility and adaptability Manage inventory and food costs, develop vendor relationships, and negotiate contracts to ensure profitability Implement and enforce food safety regulations and procedures Expertly plan and assist in developing menus, including the ability to create dishes that are both innovative and cost-effective Performing other work-related duties as assigned What You'll Bring: Passion for Hospitality: A genuine enthusiasm for the hospitality industry and a dedication to providing exceptional service. Leadership: Demonstrated success in leading and inspiring teams while fostering a positive and productive work environment. Financial Acumen: Solid understanding of financial statements, budgeting, and cost control. Language Proficiency: Proficiency in speaking, reading, and writing English is required; fluency in Spanish is preferred. Requirements At least three years of culinary management or equivalent experience Extensive experience in professional kitchens, preferably in elevated high-volume establishments Strong culinary skills and knowledge of various cooking techniques and cuisines Excellent communication and interpersonal skills to interact with guests, staff, and management Strong attention to detail and organizational abilities Flexibility to work evenings, weekends, and holidays as required Physical Requirements: Essential Functions: Must meet the physical demands to perform critical job functions successfully. Reasonable accommodations are available for individuals with disabilities. Communication: Regularly required to talk or hear. Manual Dexterity: Use hands or fingers to handle or feel objects, tools, or controls. Mobility: Often required to stand, walk, sit, reach with hands and arms, climb or balance, and stoop, kneel, crouch, or crawl. Environmental Exposure: Exposure to extreme heat, steam, and cold in a kitchen environment. Lifting: Occasionally lift and move up to 50 pounds. Vision: Requires close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. Work Environment: Noise level is usually moderate. If an offer is accepted for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend for all qualified applicants to be given equal opportunity and for selection decisions based on job-related factors. Salary Description $80,000.00

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. The salary range for this position is $63,000 to $84,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Our Restaurant group is looking for an Executive Chef. Our ideal candidate will be able to complete a variety of creative, organizational, and leadership tasks to ensure the kitchen runs optimally and patrons' meals are satisfactory. Responsibilities: Developing unique and cuisine-appropriate menus Collaborating with the Restaurant Manager to set item prices Staying current on developing trends in the restaurant industry Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations Monitoring inventory and purchasing supplies and food from approved vendors Hiring, training and supervising kitchen staff Assisting and directing kitchen staff in meal preparation, creation, plating and delivery Identifying and introducing new culinary techniques Preparing meals and completing prep support as needed Qualifications: 1+ years of relevant work experience in similar scope - required Understanding of various cooking methods, ingredients, equipment, and procedures Excellent record of kitchen and staff management Familiar with industry's best practices Working knowledge of various computer software programs BS degree in Culinary science or related certificate would be a plus Salary Information: starting at $85,000 annually

div class="cleanslate" style="--job-description-text-color: #374955; --job-description-font-family: Roboto;" p style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"strong Location:/strong New Orleans, LA/pp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"br//pp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"strong Industry:/strong Hospitality - Steakhouse Restaurant Group/pp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"We are conducting a confidential search for a dynamic and results-driven Executive Chef to join a well-established and growing restaurant group. This is an exciting opportunity for a seasoned hospitality professional to make a significant impact within a reputable steakhouse brand./pp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"br//pp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"strong About Us:/strong/pp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Our restaurant group has successfully built and operated several hospitality ventures, including multiple high-end steakhouses. While New Orleans is known for its exceptional food scene, we saw an opportunity to create a steakhouse that stands out from the rest./pp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Our concept is inspired by legendary establishments that evoke a high-energy, classic dining atmosphere with a focus on exceptional food quality and service. The leadership team consists of seasoned hospitality professionals with extensive experience in the New Orleans market and beyond. Ownership remains actively involved in operations, ensuring a hands-on approach to guest experience and business growth./pp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"br//pp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"strong Our Food:/strong/pp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"We focus on the highest-quality ingredients and expert preparation to create a superior dining experience:/pul style="margin:0px;padding-left:40px;" li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"USDA Prime beef for every cut, including properly aged, hand-trimmed filets./li li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"High-temperature broiling for perfect caramelization and maximum flavor./li li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Premium seafood, including shrimp, jumbo lump crab, and cold-water lobster tails./li li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Limited, ultra-fresh fish selection to ensure top quality./li li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Fresh, jumbo Idaho baked potatoes and locally roasted specialty coffee./li li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Thoughtfully curated wine list spanning approachable selections to world-class vintages./li li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Comfortable, energy-filled atmosphere with balanced acoustics for a lively yet conversational dining experience./li /ulp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"br//pp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"strong Key Responsibilities:/strong/pul style="margin:0px;padding-left:40px;" li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Oversee all aspects of kitchen operations to ensure exceptional food quality and consistency/li li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Lead, mentor, and develop kitchen staff, including sous chefs and line cooks/li li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Develop and execute innovative menus while maintaining cost controls and profitability/li li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Ensure compliance with company policies and industry regulations/li li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Collaborate with corporate leadership to align business objectives/li li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Maintain high standards of food quality, presentation, and kitchen efficiency/li /ulp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"br//pp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"strong Qualifications:/strong/pul style="margin:0px;padding-left:40px;" li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Minimum 5 years of leadership experience in high-volume, full-service steakhouses or fine-dining restaurants/li li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Strong leadership and problem-solving skills/li li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Excellent communication and organizational abilities/li li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Proven ability to manage multiple priorities in a fast-paced environment/li li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Experience with kitchen budgeting, food cost management, and vendor negotiations/li /ulp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"br//pp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"strong Why Join Us?/strong/pul style="margin:0px;padding-left:40px;" li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Competitive salary up to $80K and profit-sharing opportunities/li li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Opportunity to lead and shape a prestigious steakhouse brand/li li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"A dynamic and collaborative work environment/li li style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Growth and development opportunities within an established restaurant group/li /ulp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"br//pp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"strong How to Apply:/strong/pp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"Interested candidates should submit their resume and a brief cover letter outlining their qualifications and experience. All applications will be handled with the utmost confidentiality./pp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"em Note: Due to the confidential nature of this search, further details about the company will only be disclosed to qualified candidates./em/pp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"br//pp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"br//pp style="line-height:1;font-family:Arial;font-size:12px;color:rgb(0, 0, 0);margin:0px;"span style="color:rgb(0, 0, 0);"If this Executive Chef opportunity excites you, we would love to hear from you! Please apply by responding to this advertisement or sending your resume directly to /spanstrong style="color:rgb(0, 0, 0);"andrew@haakerecruiting.com/strongspan style="color:rgb(0, 0, 0);"./span/p /div

Event Chefs are primarily responsible for the food production and set-up aspects as it pertains to the event. Follow company standards on setting up for the event, event and food procedures, cleaning, staff grooming and hygiene. Event Chefs at times may be required to start their the prior day pre-event to help gather all necessary food items, food quantities, and weights, check out food items and rentals as in pertains to the event's BEO, load truck and gather any additional materials they may need. DUTIES AND RESPONSIBILITIES: Work Directly with the Event Booker to determine everything necessary for the upcoming event. Event kitchen set-up areas by making sure it is clean and organization for proper setup for the event. Follow proper timeline per the Events BEO. Study your BEO and Food Sheets to know your event in and out. Place proper orders in appropriate amount of time Will be required to work kitchen shifts as well as event shifts when there are few or no events in any given week. Assists in production of all aspects of assigned event food production such as; hors d' oeuvres, food stations, buffet, plated meals, drink stations, and desserts. Ability to multi-task to ensure proper flow of food through the event. Ability to obtain any government required licenses or certification for example food handler's card and Serv Safe Managers Food Safety Certification. Display good customer relation skills when having to interact with guests, clients, coworkers and other venue personnel. May be required take photo of all food stations, buffets, and food plates and send the photos to the Marketing Specialist Adhering to all event standard process and also ARC standard policies and procedures. Ensure all guest food requirements per the BEO are set and ready 15 minutes before event start time. Assists in the unloading and reloading of company vehicles at events. Make sure all event dishware and serving utensils are stored properly after event Properly wrap, label, date, and store food items. Ability to take and pass all training provided and required by ARC to complete daily operational duties. Performs other duties as assigned. PREREQUISITES: Exceptional knowledge and understanding of various banquet/ event functions as it pertains to food. Must have high knowledge of food techniques, quality control, and food safety standards. E EDUCATION: High school diploma required. Preferred Culinary Graduate. EXPERIENCE: Two or more years' experience as a Sous Chef and/ or Head Chef in a high volume, hotel, catering company, or restaurant.. Excellent oral and written communication skills BENEFITS: Health Insurance, 401K , Paid Vacation, Bonuses Compensation: $40,000.00 - $55,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. We've been sourcing, roasting and preparing outstanding coffee from around the world since 2006. Abita Roasting Co. believes we have a responsibility to be good stewards of our community, and to give back to all those that patronize our cafes, which in turn supports our livelihood and families. We support local communities, churches, charities, and schools; donating time, money, and goods whenever possible. We remain in a state of thankfulness and gratitude to our guests, each other, and to God for giving us the opportunity to make a difference in each other's lives and to use our skills and abilities to better ourselves and our community.

Both a step back in time and an experience of modern style and luxury, The Eliza Jane sits at the crossroads of New Orleans' culture and industry. Mirroring the unique diversity and divergent character of our city, this is a place where centuries-old history has bred an unmistakable spirit. This individual is passionate and cares deeply about the connections that can come from a great conversation and a shared meal. The primary role of this position is to align the culinary team to achieve the collective goal of excellence in all aspects of F&B. In addition to the creation of a restaurant's menu and identity, the Executive Chef will develop and mentor a unified team of hospitalitarians. From recipe development to execution, they take the lead and ensure that food is prepared properly, safely, and with a high degree of detail and excellence. You will be “the chief” and maintain complete control of the back of house, kitchen operations, and work closely with the F&B GM to ensure an impeccable guest experience. Requested Tasks -Plan and direct food preparation and culinary activities -Modify menus or create new ones that meet quality standards -Monitor food and labor costs -Recruit, manage, train and develop culinary team members -Give prepared plates the final touch -Implement/monitor and document relevant food safety program Requested Capabilities -Prior experience as an Executive Chef -Leadership experience and presence -A keen eye for detail related to food preparation and presentation -Excellent food handling skills -Ability to research what new food trends are emerging, and develop them according to concept As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO/PTO exchange, medical/dental/vision benefits, maternity/paternity leave, pet insurance, company-matched dependent care & 401k, student loan repayment program and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

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. Your Mission: Lead with Excellence: Manage all aspects of the culinary department, including menu concepting and design, ensuring the quality preparation of all menu items, and proper handling/storage of all food items in accordance with standards. Mentor and Inspire: Interview, hire, train, and evaluate culinary associates, fostering an environment of open communication and continuous improvement. Prioritize and Execute: Establish daily priorities, assign production and preparation tasks, and ensure each kitchen area is stocked with the necessary tools, supplies, and equipment to meet business demands. Quality Assurance: Review banquet event orders, requisition supplies, ensure quality of products received, and monitor the performance of associates to maintain high standards. Hands-On Leadership: Conduct frequent walk-throughs of each kitchen area, coaching associates to correct deficiencies and ensuring quality and attention to detail. Innovative Menu Development: Assist the Catering department in developing special menus for functions and meet with clients as requested. Continuous Training: Oversee the training of new hires and maintain an ongoing training program for existing staff, reevaluating positions and making necessary changes. What You Bring: Proven Experience: Progressive culinary experience in a fast-paced, multi-faceted operation, with a minimum of 3 years leading culinary operations as an Executive Chef. Leadership Skills: Previous leadership experience in a high-volume kitchen, with a demonstrated ability to develop menu items that meet the discerning tastes of a diverse audience. Innovative Mindset: Curiosity regarding food trends and the ability to assess trends for their value in driving the guest experience.

Royal Orleans Hotel The Omni Royal Orleans offers graceful elegance in a New Orleans French Quarter hotel. Located on the most fashionable corner, St. Louis at Royal, the hotel has received the four-diamond luxury award for over 30 years and has earned the Pinnacle Award for meeting services. Our full property renovation incorporates modern amenities with classic design in our guest rooms, including iconic wrought iron balconies and redesigned public spaces inspired by liveliness of the area's culture through various color palettes and artwork. Omni Royal Orleans' associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Royal Orleans Hotel may be your perfect match. Job Description Are you ready to take the reins of a high-energy, high-standard kitchen where creativity, precision, and excellence are the daily ingredients? We're looking for a visionary Culinary Leader to drive the overall success of our kitchen and food production outlets. Your mission: deliver unforgettable dining experiences while keeping operations efficient, cost-smart, and polished to perfection. In this role, you'll: Lead with impact, overseeing daily kitchen operations and inspiring your team to consistently exceed guest expectations. Own the standards, executing Omni Hotels' policies and ensuring every plate reflects our commitment to quality and excellence. Drive profitability, maintaining tight budget controls without compromising creativity or flavor. Collaborate closely, advising the Food and Beverage Director on all things culinary and influencing the direction of our food and beverage experiences. Champion cleanliness and safety, partnering with the Executive Steward to maintain a spotless, safe, and high-performing kitchen environment. If you're passionate about food, relentless about standards, and thrive on leading teams to greatness - this is your stage. Responsibilities Own the Numbers: Partner with the Food & Beverage Director to build smart budgets (think food cost, payroll, overhead), track performance like a pro, and report any variances with action-driven solutions to keep us ahead of the game. Know the Market, Beat the Market: Collaborate with Food & Beverage leaders to stay one step ahead of the competition, identifying opportunities to make our outlets the first choice in the city. Design Menus That Wow: Dream up crave-worthy dishes and craft menu designs that balance creativity and cost-efficiency, working with the Food & Beverage Controller to ensure every item hits the mark. Think Big, Plan Smart: Team up with the Food & Beverage Director to plan capital expenditures that will take our culinary operations to the next level. Delight Every Guest: Drive daily excellence across all food service operations, ensuring every meal delivers on quality, consistency, and that unforgettable guest experience. Champion Quality Control: Work hand-in-hand with the storeroom manager and food & beverage controller to maintain rigorous purchasing and receiving standards, ensuring only the best hits our kitchens. Master the Forecast: Predict volume needs with precision to optimize production, minimize waste, and boost profitability without ever sacrificing quality. Create, Innovate, Inspire: Develop signature recipes, cutting-edge production methods, and custom banquet menus that set our offerings apart. Lead by Example: Constantly monitor food service during peak periods, ensuring impeccable standards, flawless presentation, and culinary magic at every turn. Protect and Perfect: Manage kitchen equipment assets, schedule proactive maintenance, and safeguard the tools that keep our culinary engine running. Stay Ahead of Trends: Maintain a pulse on both local and global food trends, creating dishes that excite today's guests and anticipate tomorrow's cravings. Know the Competition: Keep a sharp eye on what others are serving - and make sure we're doing it better. Fuel the Brand: Support and promote in-house events like culinary festivals, chef features, and competitions that create buzz and drive sales. Optimize the Team: Strategically schedule and maximize staff productivity, keeping overtime under control while maintaining a happy, energized kitchen crew. Recruit Rockstars: Interview and hire top culinary talent in partnership with HR and the Food & Beverage Director - because great teams create great experiences. Train, Mentor, Grow: Develop and implement on-the-job and formal training programs that build skill, passion, and loyalty across the culinary team. Stay Compliant: Stay informed of state labor laws and HR best practices, keeping our kitchen operations compliant and in good standing. Run a Tight Ship: Create and manage efficient office procedures for menus, purchasing, correspondence, records, and all culinary documentation. Lead with Purpose: Embrace all duties expected of a department manager, including active participation in key hotel initiatives and operational excellence programs. Be a Department Dynamo: Stay engaged in Food & Beverage department initiatives, task forces, and meetings - shaping the future with your voice and vision. Qualifications Education & Experience: Bachelor's degree or equivalent experience that's backed by serious kitchen leadership chops. Executive-Level Expertise: 5+ years leading the charge in an Executive Chef role, with a proven ability to manage, mentor, and inspire culinary teams. High-Volume Hustle: Solid background in high-volume hotel operations - you know how to keep the kitchen running like a well-oiled machine, even when the pressure's on. Culinary Creativity: A true artist with the skills to back it up - your creativity will shine in a hands-on cooking test that shows what you're made of. Business-Savvy: Deep understanding of food costing, inventory control, and driving profitability without sacrificing flavor or quality. Cool Under Pressure: You thrive in a fast-paced, high-energy environment and know how to keep your cool when the heat is on. Tech-Smart: Comfortable navigating Excel, Word, and kitchen management systems - because modern kitchens run on more than just knives and flames. Communication Champion: Clear, confident communicator - in writing, in person, with your team, and with our guests. Guest Engagement: Comfortable connecting with guests, conducting meetings, and making every interaction a memorable one. Cost Control Guru: You don't just understand cost control - you live it, breathe it, and coach it into your team's daily rhythm. True Leader: Mentor, motivator, role model - you lead with heart, vision, and a commitment to excellence. Hotel-Savvy: Strong background in hotel business operations - you get how the entire ecosystem works together, and you know how to elevate it.

Blue Bayou Seafood Restaurant And Oyster Bar in New Orleans, LA is looking for one executive chef to join our 112 person 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 Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to hearing from you.

Job Listing: Sous Chef III At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Sous Chef III for the New Orleans Convention Center located in New Orleans, LA. The Ernest N. Morial Convention Center is located in Downtown New Orleans, Louisiana. The lower end of building one is located 1,640 feet upriver from Canal Street on the banks of the Mississippi River. It is named after former Mayor of New Orleans Ernest Nathan Morial. With 1.1 million square feet of prime, contiguous exhibit space, the award winning New Orleans Ernest N. Morial Convention Center is the sixth largest convention facility in the nation, and it consistently ranks in the country's top ten of facilities that hold the most conventions and tradeshows annually. The Convention Center has been voted a Top Work Place in 2015, 2016, 2018, 2019, 2021 and 2022!! Principal Function: The Sous Chef III position is an hourly position and reports to a more senior Sous Chef or Executive Chef. It is the first level of supervision within a Sodexo Live! commercial kitchen, performing functions and responsibilities that require a minimal to moderate level of difficulty and a less sophisticated level of detail, experience and expertise and complexity than Sous Chef II or Sous Chef I. The Sous Chef III assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. The Sous Chef III directs some aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed. With guidance, the Sous Chef III supervises the preparation and production of the unit's menus and manages a shift or station in the hot kitchen, the cold kitchen and/or the bakery and pastry shop. The Sous Chef III assists in training, mentoring and helping to develop other Culinarians, and in monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation. Essential Responsibilities: * Participate as part of Culinary Leadership Team to supervise a culinary department for the preparation of foods served to the customers in a consistent and timely manner. * Ensure Kitchen Safety and Sanitation conforms to all Sodexo Live!, regulatory, and governmental standards to provide a safe workplace producing high quality food products. * Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. Qualifications/Skills: Required: * Minimum of 2 years in a food preparation position. * Ability to promote and participate in a team environment. * Ability to understand written and oral direction and to communicate same with others. Preferred: * Degree from a postsecondary culinary arts training program. * ACF Professional Certification. Other Requirements: * Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

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 Qualifications * ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience * Three to five years experience in quantity food production, in an upscale hotel or freestanding restaurant * One plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant * Excellent culinary skills and knowledge of food productions techniques * Thorough knowledge and understanding of kitchen equipment use and operation * Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds * Outstanding leadership, management, organizational, and communication skills * Ability to speak, read and write English * Ability to work flexible schedule to include weekends and holidays

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 Life and Disability Insurance 401(k) and 401(k) Matching Paid Time Off Employee Discounts Paid Training PM22

We are seeking an experienced Chef de Cuisine to help lead the Culinary Team at a Fine Dining concept. As Chef de Cuisine, you will play a critical role in maintaining the highest culinary standards, assisting the executive chef in menu creation, and leading a team of talented chefs. Responsibilities: Culinary Excellence: Ensure all dishes meet the highest standards of taste, presentation, and quality. Kitchen Operations: Oversee the day-to-day operations of the kitchen, including food preparation, cooking, and plating. Team Leadership: Lead and inspire a team of skilled chefs, sous chefs, and kitchen staff. Quality Control: Maintain rigorous quality control throughout the kitchen. Conduct regular inspections to ensure the highest standards of food storage, handling, and cleanliness. Training and Development: Assist in training and developing kitchen staff on proper cooking techniques, plating presentations, and adherence to recipes and standards. Food Cost and Inventory Control: Collaborate with the Executive Chef and management team to manage food costs, monitor inventory levels, minimize waste, and ensure effective portion control. Implement comprehensive inventory management practices. Job Benefits: Competitive salary Direct Deposit 401K match Comprehensive Health benefits Generous paid time off Excellent room for growth and advancement Employee Discounts Qualifications: Proven experience as a Sous Chef or Kitchen Manager in a fine dining restaurant. Exceptional culinary skills with a deep understanding of fine dining cuisine. Strong leadership and team management abilities. Creative mindset and a passion for culinary innovation. In-depth knowledge of food safety and sanitation regulations. If you are a talented and motivated Sous Chef with a passion for creating extraordinary fine dining experiences, we want to hear from you. As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

Chef - Film Catering Reports to: Owner/Director of Operations At Hanna Brothers, we believe that “Great Food Brings People Together.” As an emerging leader in the corporate event catering industry, Hanna Brothers is the company to join if you want a rewarding career packed with limitless opportunities. Our customers span Fortune 500 companies, the film industry, as well as disaster relief agencies to name a few. As a member of the Hanna Brothers team, you will be an integral part of taking care of our customers, which will enable us to deliver great food, to any crowd, anywhere. Hanna Brothers is an innovative, high performing company that has recently grown to become of the largest food producers in middle Georgia. Our teammates are enthusiastic, committed to quality, and thrive on consistently delivering unparalleled results. Now is the time to join us and grow an exciting career within the food industry. Job Summary: Works directly for the owner to manage and lead film catering activities, including overseeing staff, creating menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. Essential Job Functions: ? Leads & manages film catering team in multiple locations. ? To plan, inspect and execute a well thought out plan to ensure smooth service. Working tirelessly to maintain quality in food, sanitation, safety in work environment. ? Actively promote and exhibit enthusiasm in the work place. ? Be a spokesperson for what we do. ? Oversees and organizes kitchen stock and ingredients to ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. ? Keeps cooking stations stocked, especially before and during prime operation hours. ? Trains new film catering employees to kitchen standards. ? Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reductions and manage budgetary concerns. ? Properly utilizes left over stock and batch cooks as needed to preserve integrity of food and to keep it as fresh as possible. ? Supervises all food preparation and presentation to ensure quality, sanitary cooking conditions, and only accepts the appropriate way to safe food handling. ? Works with kitchen team to maintain kitchen organization, staff ability, and training opportunities. ? Verifies that food storage units all meet standards and are consistently well-managed. ? Full financial accountability guiding kitchen staff, menu development, cost control, ordering supplies, counting inventory, and P&L accountability. ? Promote safety and security of co-workers, guests, building and assets utilizing procedures and policies developed by Hanna Brothers Georgia LLC. ? Demonstrate Continuous effort to improve operations, streamline work processes, and work cooperatively and jointly to provide quality seamless team-oriented guest service. ? Provides “WOW” guest service & “WOW” food quality to our clients. Requirements Required Knowledge, Skills and Abilities: Knowledge of: ? Proficiency in food preparation, “soups & sauces, starches, vegetables, all proteins, to include fish, chicken, beef etc.,” proper service temperatures and holding temperatures of all prepared foods, knowledge of butchery and fish cutting, knowledge of baking and pastry production, knowledge of all cooking methods such as roasting, stewing, etc. Skills & Qualifications: ? Formal Culinary Training, previous High volume Banquet/Catering experience preferred. Extensive food and beverage knowledge, Restaurant Industry knowledge, strong organizational skills, attention to detail, knowledge of restaurant regulations, leadership, management, positivity, ability to work under pressure, self-motivated, creative problem-solving skills, strong verbal and written communication skills, exceptional customer-service skills. Ability to: ? Ability to multi-task and remain unflappable, meet timelines, maintain professional appearance and attitude, work varied hours/days, take initiative, be self-motivated and perform at an independent, accountable, and dependable level. Ability to communicate in person in a one-to-one setting, work closely within a team environment to ensure the smooth running of the food and beverage operation. Ability to lift up to 50lbs on a day to day basis. Additional Requirements: ? Minimum of 5 years in a high volume banquet production; multi-outlets, Quality driven with a passion for excellence. ? Able to expedite service and stay organized in a high volume multi-faceted operation, which includes catering and a busy restaurant, highly focused on quality and sense of urgency, working knowledge of mathematics for recipes, ordering. ? Able to delegate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience. ? Minimum of 2 years' supervisor experience as Sous Chef or Chef de Partie. ? Must possess excellent organizational and administrative skills, interpersonal skills and leadership skills. ? Approachable, open-minded and fair. ? Flexible work hours to meet the demands of the operation. ? High energy. ? Serve-safe Certified ? Culinary Degree ? Large repertoire of cuisines. ? Working knowledge of computers and basic software.

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.

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.

At Abita Roasting Company, our Director of Food & Beverage is also our Executive Chef. Our Executive Chef holds an equal seat on the Leadership Board along with the Director of Operations and the Director of Marketing/Event Coordinator. This Director of F&B (Executive Chef) role covers a wide range of skills from developing satisfactory menus to problem-solving company issues. Some of the main responsibilities of an Executive Chef are: PRIMARY ROLES ● Work closely with the Event Coordinator to produce custom menus for all events, festivals, and caterings; and to ensure that proper prices are charged, as well as, amounts of food are ordered, prepped, and produced. ● Oversee commissary production, which includes but is not limited to, staffing, sourcing, production, pricing & delivery of such items ● Protect the quality & integrity of the ARC trademarked recipes and specs which has made this company successful. ● Develop new menu items for in house, catering, & event menus. Submit to the owner for approval and work closely with the Director of Operations to develop specs, recipes, plate design, & training of those items. ● Work directly with the Director of Marketing to make sure the public promotions and marketing campaign of limited time only (LTO) specials line up with the overall vision of the company and promotes the proper personality of the specific item. ● Help Create an overall vision and plan for the restaurant and the company. ● Design daily, weekly, & seasonal specials to fit the menu and theme of ARC. Oversee rollout and production of such items in store. ● On a regular basis, work in our restaurant kitchens and directly with the management team of each store to lower food costs, raise food quality, and simplify production ● Keeping the kitchen fully equipped with all the tools and inventory ● Ensuring that the quality of food is consistently high and that hygiene standards are exceeded ● Helping Organize, employ, train new staff and motivate staff in the kitchen and on the restaurant floor ● Organizing budgets and finances for the kitchen ● Purchasing food and supplies from vendors approved by the company SECONDARY ROLES ● Work as a Relief Manager when store managers are on vacations or short staffed ● Respond to store emergencies and help troubleshoot problems as they arise at each store. Compensation: $55,000.00 - $70,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. We've been sourcing, roasting and preparing outstanding coffee from around the world since 2006. Abita Roasting Co. believes we have a responsibility to be good stewards of our community, and to give back to all those that patronize our cafes, which in turn supports our livelihood and families. We support local communities, churches, charities, and schools; donating time, money, and goods whenever possible. We remain in a state of thankfulness and gratitude to our guests, each other, and to God for giving us the opportunity to make a difference in each other's lives and to use our skills and abilities to better ourselves and our community.