Chef Jobs in Metairie, LA

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

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

Job Details New Orleans, LA Full Time $60,000.00 - $67,000.00 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!

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

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! Brutto Americano, Now Open! A new Upscale Italian restaurant with a New Orleans Flair located in the Warehouse District. Chef Brian Burns and restaurateur Reno De Ranieri, the duo behind Costera and Osteria Lupo debuting their latest culinary venture. We are seeking thoughtful team-players to join our team.JOB SUMMARYThe Sous Chef is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets. Assists the Area Executive Chef in menu development, food specifications, recipes, and supervising Sous chefs, production and pastry staff, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards. Supervises the culinary team in absence of the Executive Chef.JOB DUTIES• Assists in planning menus for all food outlets in the Hotel• Trains, supervises, and evaluates the work of the cooks.• Coordinates the work of Line Cooks and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals.• Approves the requisition of products and other necessary food supplies• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times• Assists in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles• Assists with standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices• Attends Food & Beverage staff and management meetings as needed• Consults with catering department about food production aspects of any special events that are planned in Executive chefs absence• Cooks or directly supervises the cooking of items that require skillful preparation• Evaluates food products to assure that quality standards are attained• Interacts with service director to assure that food production consistently exceeds the expectations of members and their guests• Assists in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner• Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment• Provides training and professional development opportunities for all kitchen staff• Attends service lineups and ensures that other representatives from kitchen staff attend those lineups• Motivates and develops staff including cross training and promotion of personnel• Visits dining area to greet members• Maintains professional standards and codes of conduct as set forth Associate Handbook.MINIMUM REQUIREMENTS• Minimum of five years' experience in culinary field or any similar combination of education and experience. • Knowledge of safety programs and regulations.• Read, write, and speak English fluently. Spanish skills helpful. Ability to communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.• Ability to perform advances kitchen math such as determining menu costing. • Basic computer skills, including spreadsheets, word processing and email.• Must have an unexpired Food Handlers Safety Certificate.• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, report or schedule • Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts. • Able to work with little or no supervision. Operate kitchen equipment.• Able to lead, train, motivate, and evaluate kitchen team for optimum performance.• Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and 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. 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.

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.

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.

Returning UsersLog Back In Sodexo Corporate Services is looking for an Executive Chef 2 to join our team at Stirling Conference Centre located in the Pan American building in New Orleans LA. The current food landscape consists 1 cafe and catering operations. The Conference Centre on 11 is equipped to accommodate meetings, seminars, and conferences of varying size and style. The conference center is comprised of 13 meeting rooms and an amphitheater accommodating 225 guests. Incentives Predominatelty M-F schedule 6am to 4pm with some early evenings and weekends What You'll Do The Executive Chef 2 primary focus will be producting food for the conference centre catering. Duties will include but not limited to: * Large Batch Cooking * Menu planning * Ordering * Inventory * Hands on 90% of the time * Leading a team of 10 hourly employees * Catering production What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * Experience with large batch cooking * Experience with traditional Louisiana Food * Ability to multi-task * Ensure quality and presentation of food offering Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. 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!

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.

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.

Flik Hospitality Group Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: + Plans regular and modified menus according to established guidelines + Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards + Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas + Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed + Complies with federal, state and local health and sanitation regulations and department sanitation procedures + Performs other duties as assigned Qualifications: + A.S. or equivalent experience + Three to five years of progressive culinary/kitchen management experience + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story (************************************** Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Paid Time Off + Holiday Time Off (varies by site/state) + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) + Paid Parental Leave + Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (*************************************************************************************************** for paid time off benefits information. Req ID: 1405909 Flik Hospitality Group Shane Tirpak [[req_classification]]

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.