Chef Jobs in Estelle, LA

Additional InformationPay: $17.00/hour Job Number25051924 Job CategoryFood and Beverage & Culinary LocationThe Ritz-Carlton New Orleans, 921 Canal Street, New Orleans, Louisiana, United States, 70112VIEW ON MAP ScheduleFull Time Located Remotely?N Type Non-Management POSITION SUMMARY Prepare proper plate and platter presentations for banquets. Set up and operate action stations for banquet or buffet. Carve buffet meats as requested by guests. Support banquet and buffet by ensuring adequate stock of all items. Operate ovens, stoves, grills, microwaves, and fryers to prepare foods. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; protect company assets. Anticipate and address guests' service needs. Speak with others using clear and professional language. Support team to reach common goals. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None 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. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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*

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 maximizing the financial performance in all areas of responsibility. 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • 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. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. 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. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and 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. The salary range for this position is $92,000 to $120,000 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.

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

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

Industry: Hospitality - Steakhouse Restaurant Group 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. About Us: 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. 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. Our Food: We focus on the highest-quality ingredients and expert preparation to create a superior dining experience: USDA Prime beef for every cut, including properly aged, hand-trimmed filets. High-temperature broiling for perfect caramelization and maximum flavor. Premium seafood, including shrimp, jumbo lump crab, and cold-water lobster tails. Limited, ultra-fresh fish selection to ensure top quality. Fresh, jumbo Idaho baked potatoes and locally roasted specialty coffee. Thoughtfully curated wine list spanning approachable selections to world-class vintages. Comfortable, energy-filled atmosphere with balanced acoustics for a lively yet conversational dining experience. Key Responsibilities: Oversee all aspects of kitchen operations to ensure exceptional food quality and consistency Lead, mentor, and develop kitchen staff, including sous chefs and line cooks Develop and execute innovative menus while maintaining cost controls and profitability Ensure compliance with company policies and industry regulations Collaborate with corporate leadership to align business objectives Maintain high standards of food quality, presentation, and kitchen efficiency Qualifications: Minimum 5 years of leadership experience in high-volume, full-service steakhouses or fine-dining restaurants Strong leadership and problem-solving skills Excellent communication and organizational abilities Proven ability to manage multiple priorities in a fast-paced environment Experience with kitchen budgeting, food cost management, and vendor negotiations Why Join Us? Competitive salary up to $80K and profit-sharing opportunities Opportunity to lead and shape a prestigious steakhouse brand A dynamic and collaborative work environment Growth and development opportunities within an established restaurant group How to Apply: 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. Note: Due to the confidential nature of this search, further details about the company will only be disclosed to qualified candidates. 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 andrew@haakerecruiting.com.

Job Details New Orleans, LA Full Time $60000.00 - $67000.00 Salary/year AnyDescription Join Our Award-Winning Culinary Team at Brennan's! At Ralph Brennan's, we're all about high-energy, creative cuisine, and top-notch hospitality. With six iconic restaurants, a bakery, and a catering company, we're proud to serve inspired, locally-sourced dishes in the heart of New Orleans - and we want you to be a part of it! Why Brennan's? We've been named one of the best restaurants in the U.S., with recognition like the James Beard Foundation's Top-5 Finalist for Outstanding Restaurant and Wine Spectator's Grand Award Winner . From New York Times accolades to consistently making the list of “Best Places to Eat Right Now,” we're not just about great food - we're about pushing the boundaries of what's possible in the kitchen. About the Role: As a Sous Chef, you'll be a key player in our dynamic kitchen. This isn't just about cooking - it's about leading a team and ensuring excellence in every dish. You'll collaborate closely with our Executive Chef to create and execute innovative, seasonal dishes that reflect the rich culinary heritage of New Orleans. You'll be: Leading by example: Manage line cooks, prep cooks, warewashers, and other hourly team members to ensure smooth kitchen operations. Mentoring and inspiring: Lead and develop your team with passion and energy, fostering a positive work environment. Passionate about seafood: Whether it's fish butchery or creating new dishes, if you love seafood, this is the place for you. Overseeing menu execution: Ensure the kitchen consistently meets its pars and executes dishes to the highest standard. Staying organized: Keep everything running smoothly with strong communication and organizational skills. Maintaining safety and cleanliness: Create a safe, sanitary work environment for your team, so they can focus on doing their best work. What We're Looking For: 2-3 years of experience as a Sous Chef or a Culinary degree. Excellent fish butchery skills - If you love working with seafood, we want you on the team. Strong leadership abilities: You know how to guide your team with enthusiasm, keeping things upbeat and running smoothly. Excellent communicator: Whether it's with your team or the front of house, you've got strong communication skills that keep everyone on the same page. Organized and detail-oriented: You can juggle multiple tasks and execute them with precision. Passion for hospitality: You lead with warmth, ensuring that both your team and guests have an incredible experience. Perks and Benefits: We know work-life balance and personal growth matter. Here's what you'll get: Competitive Salary - We value your expertise and compensate accordingly. Flexible Schedule - Life outside of work matters too. Free Parking - No need to stress about where to park. Generous Paid Time Off - You deserve your days off! Medical, Dental & Vision Insurance - We've got you covered. 401(k) - Start saving for your future now. Free Mental Health Resources - Because your well-being matters. Free Shift Meals + Employee Discounts at all Ralph Brennan Restaurants - Eat well, save big! Career Growth Opportunities - We're committed to helping you level up your career. Closed on Mardi Gras Day, Christmas Day, & Super Bowl Sunday Night (yes, we take work-life balance seriously!) Why You'll Love It Here: Brennan's is a place where creativity, teamwork, and passion for food meet. It's not just about a job - it's about being part of something bigger. From your first day, you'll be part of a vibrant culinary community that celebrates New Orleans' rich food culture while constantly pushing the envelope on what's next. Ready to join one of New Orleans' most celebrated culinary teams? Apply today and bring your passion to the table!

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.

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.

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.

Job Title: Executive Chef - Red Fish Grill About the Restaurant: Red Fish Grill stands apart for its unwavering commitment to fresh Gulf seafood sourced through a strong network of local fishers and farmers. At the heart of our bustling Bourbon Street kitchen is a hickory wood-burning grill that infuses seafood, meats, and vegetables with rich, smoky flavors. Red Fish Grill's menus showcase innovative twists on Gulf seafood that emphasize seasonality and bold flavors, making this lively, polished-casual Ralph Brennan restaurant a celebrated and enduring favorite. Position Summary: The Executive Chef is responsible for restaurant culinary operations, including menu concepting, talent development, shift oversight, and maintaining a safe, sanitary environment. They ensure consistent standards across all kitchen operations, delivering an exceptional guest experience while driving profitability, menu innovation, and operational efficiency. Key Responsibilities: Culinary Excellence: · Prioritize fresh, local ingredients and innovative techniques. · Lead menu development with regular updates for exciting guest options. · Ensure food quality, consistency, and timing meet high standards. · Standardize recipes for consistency across operations. · Adopt technologies and techniques for improved efficiency, quality, and profitability. · Act as a culinary ambassador with key stakeholders, including the media and opinion leaders. Food Safety and Sanitation: · Maintain compliance with health codes and ServSafe protocols. · Ensure kitchen cleanliness, sanitation, and equipment maintenance. Leadership and Staff Development: · Foster a collaborative, high-performance culture. · Lead by example, upholding guest satisfaction, integrity, and growth. · Provide mentorship and training for kitchen staff, with regular performance reviews. · Support recruitment, retention, and development of culinary talent. · Address performance issues and respond proactively to constructive feedback. · Model the company's core values and prioritize the guest and staff experience. Profitability and Operational Efficiency: · Develop menu items that align with the brand and optimize costs. · Control food costs through waste reduction and portioning. · Manage schedules and staffing within budget. · Oversee inventory control and reduce supply costs. · Embrace Private Parties and collaborate on sales promotions and special events. Qualifications: Essential: · Minimum 3 years of experience as an Executive Chef (no exceptions). · Strong communication skills in English, with the ability to interact effectively with guests, staff, and management. · Basic mathematical skills and the ability to scale recipes. · Creative culinary talent with a passion for local and regional cuisine. · Knowledge of local and regional food trends and techniques. · Ability to write clear and legible recipes and communicate effectively. Desirable: · Working knowledge of Microsoft Office, especially Excel, and familiarity with restaurant financial (P&L) statements. · Understanding of food and labor cost controls. · Candidates with extensive experience in local seafood preferred. · Valid sanitation certificate (e.g., ServSafe). · Degree or certificate from a culinary arts training program. · Catering experience a plus. Key Measurements of Success: · Culinary excellence, innovation, and consistent execution across all menus and revenue centers (Restaurant, Bar, Private Events). · Strong, fair leadership and staff development, creating a motivated, high-performance team. · Achievement of annual and quarterly goals, driving profitability and growth. · Positive trends in guest satisfaction, profitability, sales growth, and check averages. · Excellent health and sanitation inspection scores, maintaining near-perfect results. · Regular, proactive communication with company leadership. To Apply: Please submit your resume, a portfolio showcasing your culinary work, and a cover letter explaining your experience and passion for leading a dynamic culinary team. Compensation Package: · Competitive Base Salary: Top-tier, industry-leading pay to attract and retain top talent. · Aggressive Bonus Program: Performance-based incentives tied to company success. · Comprehensive Benefits: Health, dental, and vision coverage to support well-being. · Retirement Savings: 401(k) plan with company match to support future financial security. · Paid Time Off: Encourages a healthy work-life balance. · Professional Development: Growth, training, and advancement opportunities. · Additional Perks: Employee discounts, parking, and access to mental health resources.

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.

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.

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.

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.

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.

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

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.

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.