Top 227 Chef cook Jobs in Louisiana

Sous Chef
Dickie Brennan & Company —New Orleans, LA
- $50,000 - $62,000 a year
- 12 hour shift
- Microsoft Excel
- Microsoft Outlook
- ServSafe
- Health insurance
- Dental insurance
Quick Apply
Chef de Cuisine
Dickie Brennan & Company —New Orleans, LA
- $70,000 - $85,000 a year
- Weekends as needed
- Microsoft Outlook
- ServSafe
- Computer literacy
- Health insurance
- Dental insurance
Quick Apply
Sous Chef - Domenica Restaurant
BRG Hospitality Group —New Orleans, LA
- $55,000 - $65,000 a year
- Overtime
- Google Workspace
- ServSafe
- Customer service
Quick Apply
Line Cook - Feliciana Restaurant
BRG Hospitality Group —Covington, LA
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- Computer literacy
Quick Apply
Executive Sous Chef
Marriott International, Inc —New Orleans, LA
- $90,000 - $117,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED
Cook 3
Copper Vine —New Orleans, LA
- $18 - $20 an hour
- Part-time
- Mid-level
- Leadership
- Communication skills
Quick Apply
Cook
OnePack Hospitality —Baton Rouge, LA
- $18 - $22 an hour
- Full-time
- ServSafe
- Restaurant
- Communication skills
- Health insurance
- Dental insurance
Quick Apply
Line Cook
PF Changs —Baton Rouge, LA
- $17 - $21 an hour
- Part-time
- 18 years or older
- No experience needed
- Food Handler Certification
- Paid training
- Health insurance
Watermark CHEF DE CUISINE
Watermark BR Hotel —Baton Rouge, LA
- $65,000 - $70,000 a year
- Full-time
- Mid-level
- Hotel
- Bakery
- Paid holidays
- Disability insurance
4d
Executive Sous Chef
Kimpton Hotels & Restaurants —New Orleans, LA
- $75,000 - $90,000 a year
- Weekends as needed
- Budgeting
- Senior level
- Restaurant
Quick Apply
Prep Cook
J. Alexander’s Restaurants —Baton Rouge, LA
- Part-time
- 18 years or older
- Restaurant
- Communication skills
- 401(k) matching
Quick Apply
COOK
Renaissance Baton Rouge Hotel —Baton Rouge, LA
- $15 an hour
- Full-time
- Hotel
- High school diploma or GED
- Restaurant
- Paid holidays
- Disability insurance
Lead Cook
Sunrise Senior Living —Metairie, LA
- $17.50 - $22.00 an hour
- Full-time
- Mid-level
- Kitchen
- Paid holidays
- Health insurance
1d
Line Cook
Louisiana Restaurant Group —Mandeville, LA
- $18 - $20 an hour
- English
- Mid-level
- High school diploma or GED
Quick Apply
Cook
Ihop —Kenner, LA
- Full-time
- Ability to stand for extended periods
- Entry level
- Kitchen
Quick Apply
Prep Cook
Legends Global —New Orleans, LA
- Extended hours
- 18 years or older
- English
- High school diploma or GED
Cook 2
Copper Vine —New Orleans, LA
- $17 - $19 an hour
- Part-time
- Mid-level
- Kitchen
Quick Apply
Lead Cook
Surge Entertainment by Drew Brees - Mobile —Metairie, LA
- $16 - $20 an hour
- Weekends as needed
- Background check
- In-person
- Communication skills
- Health insurance
- Dental insurance
Quick Apply
10d
Watermark COOK
Watermark BR Hotel —Baton Rouge, LA
- $15 - $17 an hour
- Full-time
- Hotel
- High school diploma or GED
- Restaurant
- Paid holidays
- Disability insurance
10d
Cook
Piccadilly —Metairie, LA
- Part-time
- No education required
- Ability to lift 50 pounds
- In-person
Quick Apply

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Sous Chef

Dickie Brennan & Company -
New Orleans, LA

Quick Apply

Job Details

Full-time
$50,000 - $62,000 a year

Benefits

Health insurance
Dental insurance
401(k)
Paid time off
Vision insurance
401(k) matching

Qualifications

Kitchen health and safety standards
Staff supervision
Confidential information handling
Microsoft Excel
Microsoft Outlook
Food service health code compliance
ServSafe
Team leadership
English
High school diploma or GED
Managing kitchen staff
General management
Communication with kitchen staff

Full Job Description

Dickie Brennan's Steakhouse, Bourbon House, Tableau, Pascal's Manale, and Audubon Clubhouse

ESSENTIAL FUNCTIONS:

Food Knowledge – the Sous Chef must have thorough knowledge and respect for all products. This ensures creation of quality specials and menus that best serve all restaurant objectives.

The Sous Chef will:

React to purchaser’s needs – specials utilizing products needing to be used, and to take advantage of local, seasonality, availability, and cost
Maintain flexibility with the menu to provide for guests’ special requests
Be responsible for quality, cost effective family meal, ensuring timely preparation
Contribute to menu development, and be responsible for execution and feasibility of these menus
Handle and process food in a safe and sanitary manner
Be able to accommodate guests with food allergies

Cooking Knowledge and Skill – the Sous Chef must demonstrate superior cooking knowledge and skill to execute his culinary responsibilities effectively, and to properly supervise and develop cooks:

Self development – has satisfactorily completed all objectives in the following areas.
Cooking skills
Soups, stocks, and sauces
Butchering
Food knowledge
Maintenance
Administrative
Financial
Accountable (with the Chef) for maintaining the integrity of cooking standards
Continue to show enthusiasm, interest and personal development
Profit – the Sous Chef shares in the responsibility of making the restaurant financially successful. He/She must strive to optimize product and labor dollars without compromising quality. Working smart i.e. through Flexing labor, cleanliness and organization, is essential:
Food

Work with Purchaser:

Build menu around local product availability, quality, and cost of products
Seek daily input from purchaser as to items that should be utilized
Cost all specials with purchaser prior to implementing them on the menu using the new menu check list
Take a systematic approach to maintain cleanliness and organization, i.e. rotating cleanup, specifically assigned cleanup dates, product rotation, labeling, deep cleaning schedules, etc.
Minimize waste by:
Ensuring only what’s needed is prepared and fired
Keeping a close eye in changes in reservation and party numbers
Following proper procedures
Record all waste and develop methods of decreasing it

Labor Cost:

Schedule according to budget parameters. Particularly when covering shift, be sensitive to overtime hours
Adjust daily spending to reflect business fluctuations by sending extra people home early as needed by flexing labor
Manage overtime daily.
Accountable (with the Chef) for maintaining the integrity of cooking standards

People – The Sous Chef supervises the culinary staff. This is one of their greatest areas of responsibility, and requires developed managerial and people skills, as well as training and coaching skills. The Sous Chef must:

Recognize his support role as it applies to the Chef and other Sous Chef
Demonstrate leadership skills which allow him/her to manage and maintain standards in the kitchen during the Chef’s absence
Ensure development of prep cooks to make cost effective quality family meal
Supervise the opening and closing of the kitchen, i.e. use of checklist, chef log, maintain security, utilize party sheets and reservation counts
Participate in the selection of cooks through recruiting, interviewing, and reference checks
Supervise trainers to ensure that all training guidelines are followed and training objectives met
Personally communicate with trainees on a daily basis concerning quality and progress of training, and to solicit and provide feedback
Perform role of trainer in absence of qualified trainer
Use Hire system daily to look for cooks

REQUIREMENTS:

High school diploma. Some college and/or college degree preferred.
Minimum of 3 years of experience in a progressive culinary role, preferably in a high-volume and/or fine dining restaurant.
ServSafe certification required (can be received in-house).
Ability to read and write in English with excellent verbal, interpersonal and communication skills.
Strong organizational, multi-tasking, time management, follow-up and analytical skills with solid attention to detail and accuracy.
Having internet skills which includes a proficiency in Microsoft Office programs, especially Excel and Outlook, the ability to learn industry specific accounting software and information gathering.
Ability to work in a team-oriented, fast-paced environment with a customer service orientation.
Strong managerial skills and able to successfully prioritize and manage multiple responsibilities.
Must be able to get along with co-workers and manage subordinates as a team.
Be flexible and eager to learn new things while thinking analytically and creativity.
Ability to manage confidential business, customer and employee information with tact and discretion.
Must be able to respond calmly and make rational decisions when handling business related issues in a fast paced environment.
Must maintain a strong professional presence and present a well-groomed appearance.
Work is performed in a restaurant with varied temperatures. Must be able to sit or stand for extended periods of time, bend, stoop, reach, crouch, kneel, lift, push and pull. May occasionally lift, push, pull or move items weighing up to 50 pounds.
Manual dexterity is essential. Must possess finger dexterity to use restaurant and office equipment adeptly.
Must be able to dependably work a minimum of 50 hours per week; able to work a varied and flexible schedule including evenings, weekends, and holidays as necessary to manage and operate the restaurant effectively.
Must adhere to the established appearance, hygiene, and dress code guidelines.
Ability to adhere to and comply with all rules and regulations of the company.

General Comments: This description is intended to describe the essential job functions and their requirements. It is not an exhaustive list of all duties, responsibilities, and/or requirements of the position. Other functions may be assigned and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will and this job description does not imply an employment contract.

We are an Equal Opportunity Employer and Drug-free Workplace. Dickie Brennan & Company participates in E-Verify, a federal program verifying each employee’s right to work in the United States.

Job Type: Full-time

Pay: $50,000.00 - $62,000.00 per year

Benefits:

401(k)
401(k) matching
Dental insurance
Health insurance
Paid time off
Vision insurance

Shift:

10 hour shift
12 hour shift
8 hour shift
Day shift
Night shift

Work Location: In person

Quick Apply

Refine Your Search

chef cook jobs in louisiana

Sous Chef

Chef de Cuisine

Sous Chef - Domenica Restaurant

Line Cook - Feliciana Restaurant

Executive Sous Chef

Cook 3

Cook

Line Cook

Watermark CHEF DE CUISINE

Executive Sous Chef

Prep Cook

COOK

Lead Cook

Line Cook

Cook

Prep Cook

Cook 2

Lead Cook

Watermark COOK

Cook

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