Top 21 Executive kitchen manager Jobs in New Orleans, La

Catering Sous Chef
Dickie Brennan & Company —New Orleans, LA
- $45,000 - $55,000 a year
- Weekends as needed
- Background check
- CPR Certification
- Microsoft Outlook
Quick Apply
9d
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
Hotel Peter and Paul —New Orleans, LA
- From $50,000 a year
- 8 hour shift
- Background check
- Hospitality
- Bar
- Paid holidays
- Health 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
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Sous Chef - Delacroix Restaurant
BRG Hospitality Group —New Orleans, LA
- $55,000 - $65,000 a year
- Overtime
- Google Workspace
- ServSafe
- Customer service
Quick Apply
Executive Kitchen Manager – Pier 424 Seafood Market
Creole Cuisine —New Orleans, LA
- $65,000 - $85,000 a year
- 8 hour shift
- In-person
- Senior level
- Leadership
- Health insurance
- Dental insurance
Quick Apply
6d
Kitchen Manager
Hillstone Restaurant Group —New Orleans, LA
- $100,000 - $110,000 a year
- Weekends as needed
- Mid-level
- US work authorization
- Leadership
- Health insurance
Quick Apply
Executive Chef Bakery and Culinary Innovation
District Donuts —New Orleans, LA
- $80,000 - $100,000 a year
- Full-time
- 5 years
- Bakery
- Mentoring
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
Omni Hotels & Resorts —New Orleans, LA
- Full-time
- Cooking
- Office
- Hotel
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
Executive Sous Chef
The Riverfront Hotel —New Orleans, LA
- Full-time
- Customer service
- Cooking
- Hotel
Chef de Cuisine
The Whit —New Orleans, LA
- $65,000 - $80,000 a year
- Full-time
- Hotel
- Mentoring
- Senior level
- Paid holidays
- Dental insurance
Quick Apply
7d
Kitchen Manager
OnePack Hospitality —New Orleans, LA
- Full-time
- ServSafe
- Mid-level
- Team management
Quick Apply
Sous Chef - Herbsaint
Link Restaurant Group —New Orleans, LA
- Full-time
- Mid-level
- Ability to lift 25 pounds
- Paid parental leave
- Health insurance
Quick Apply
Chef De Cuisine - La Boulangerie
Link Restaurant Group —New Orleans, LA
- Weekends as needed
- Mid-level
- Ability to lift 50 pounds
- Communication skills
- Paid parental leave
- Health insurance
Quick Apply
Food Service - Sous Chef
SSA Group —New Orleans, LA
- Weekends as needed
- 18 years or older
- ServSafe
- Computer literacy
- Paid holidays
- Health insurance
Quick Apply
Sous Chef - Peche Seafood Grill
Link Restaurant Group —New Orleans, LA
- Full-time
- Mid-level
- Ability to lift 25 pounds
- Paid parental leave
- Health insurance
Quick Apply
Catering Sous Chef
Dickie Brennan Catering + Events —New Orleans, LA
- Weekends as needed
- CPR Certification
- Microsoft Outlook
- ServSafe
Quick Apply
9d
Executive Banquet Chef | Private Country Club | St. Louis, Missouri
Westwood Country Club —New Orleans, LA
- Weekends as needed
- ServSafe
- 5 years
- Supervising experience
- Health insurance
- Dental insurance
Quick Apply
9d
Sous Chef
Messina's Catering and Events —New Orleans, LA
- $18 - $24 an hour
- Extended hours
- Software troubleshooting
- ServSafe
- Customer service
- Health insurance
- Dental insurance
Quick Apply
13d

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Catering Sous Chef

Dickie Brennan & Company -
New Orleans, LA

Quick Apply

Job Details

Full-time
$45,000 - $55,000 a year
9 days ago

Qualifications

CPR Certification
Teamwork
Confidential information handling
Microsoft Outlook
Food service health code compliance
ServSafe
Customer service
Spreadsheets
In-person customer service
English
Team management
Attention to detail
ServSafe Food Manager Certification
General management
Food preparation equipment operation
Time management

Full Job Description

Position Summary: The Dickie Brennan & Co. Catering Sous Chef is responsible for the culinary preparation and presentation of all food for private events and assumes full responsibility for the management of event food operations. Reports to the Executive Sous Chef and is directly responsible for the execution of all catering food served for private events at all locations on the Audubon Nature Institute campuses and any off-site location where food is catered by Dickie Brennan Catering + Events.

Essential Functions:

Food Knowledge- the Catering Sous Chef must have thorough knowledge and respect for all products to ensure the creation of quality menus are served. Work with the Director of Operations and Catering managers to create new trends and visions carried through from culinary to front of the house execution.

Setting and maintaining standards for food preparation and presentation
Preparing food for private events, while maximizing visual presentation
Developing menus that meet culinary trends and cost expectations
Directing plate-up during private events
Handle and process food in a safe and sanitary manner
Be able to accommodate guests with food allergies

Cooking Knowledge and Skill- the Catering Sous Chef must demonstrate superior cooking knowledge and skill to execute their culinary responsibilities effectively, and to properly supervise and develop the culinary team.

· Developing standards of excellence in personal culinary mastery

· Fully knowledgeable in kitchen safety and equipment handling

· Maintaining kitchen cleanliness

· Work with culinary team to maintain quality food, meet budget goals, maintain quality service goals and incorporate and train culinary team members

Profit – the Catering Sous Chef shares in the responsibility of making the team financially successful. They must strive to optimize product and labor dollars without compromising quality. Working smart i.e, through flexing labor, cleanliness and organization, is essential.

· Ensure that the price and quality of the food meet the standards set by Dickie Brennan & Co.

· Work with purchasing and receiving for process and cost control

· Managing costs and expenses while maintaining quality of product

· Maintaining par stock levels and proper storage

People- The Catering 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.

· Managing day to day culinary operations that include all culinary and stewarding staff

· Developing staff for standards of excellence in culinary mastery

· Maintain positive attitude, pleasant tone of voice

· Coach coworkers on service and quality standards

· Utilize the power of teamwork to give excellent service

Audubon Nature Institute- The main kitchen is located at the Audubon Nature Institute and requires the Catering Sous Chef to support, follow, and train green practices which may include the use of green chemicals, proper separation of waste into compost, animal feed, recycle and trash, and the purchase of local produce to meet ANI’s green mission and initiatives.

Requirements:

Minimum of 3 years of experience in a progressive culinary role, preferably in Catering or high-volume and/or fine dining restaurant
ServSafe Manager and CPR certifications 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 computer skills which include a proficiency in Microsoft Office programs, especially Excel and Outlook, the ability to learn industry/company specific software (such as R365, Paycor, Tripleseat etc.) and information gathering
Ability to work in a team-oriented, fast-paced environment with customer service orientation
Strong managerial skills and ability 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 kitchen and locations 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 kitchen 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 as necessary to manage operations effectively including nights, weekends, and holidays when necessary
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.

Dickie Brennan & Co is an Equal Opportunity Employer and Drug- Free Workplace. We participate in E- Verify, a federal program verifying each employee’s right to work in the United States.

Pay: $45,000.00 - $55,000.00 per year

Work Location: In person

Quick Apply

Refine Your Search

executive kitchen manager jobs in new orleans, la

Catering Sous Chef

Chef de Cuisine

Sous Chef

Sous Chef - Domenica Restaurant

Sous Chef - Delacroix Restaurant

Executive Kitchen Manager – Pier 424 Seafood Market

Kitchen Manager

Executive Chef Bakery and Culinary Innovation

Executive Chef

Executive Sous Chef

Executive Sous Chef

Chef de Cuisine

Kitchen Manager

Sous Chef - Herbsaint

Chef De Cuisine - La Boulangerie

Food Service - Sous Chef

Sous Chef - Peche Seafood Grill

Catering Sous Chef

Executive Banquet Chef | Private Country Club | St. Louis, Missouri

Sous Chef

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