NewSous Chef Morrow HospitalitySous ChefNew Orleans, LAWhat started as a single vision has grown into a dynamic collection of must-visit destinations, offering a fusion of elevated dining, vibrant nightlife, and unparalleled experiences that leave a lasting impact. The Sous Chef will be a key player in the kitchen, working directly under the General Manager to manage daily operations, maintain quality control, and contribute to menu development.
Executive Sous Chef- Red Fish Grill Ralph Brennan Restaurant GroupExecutive Sous Chef- Red Fish GrillNew Orleans, LA$65,000–$78,000Ralph Brennan’s six high-energy, high-experience restaurants (plus a bakery) stand apart for our commitment to inspired, locally-sourced cuisine and gracious hospitality served up in New Orleans’ most revered and iconic dining rooms. Our chefs source and purchase the best local and regional ingredients to prepare and serve menus rooted in the freshest Gulf Seafood.
Executive Sous Chef in New Orleans, Louisiana | Careers at The Riverfront Hotel The Riverfront HotelExecutive Sous Chef in New Orleans, Louisiana | Careers at The Riverfront HotelNew Orleans, LAThe Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.
Executive Sous Chef Sage HospitalityExecutive Sous ChefNew Orleans, Louisiana$65,000–$70,000 / hourFull timeManage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate. As a member of our team, you'll be part of a dynamic atmosphere that celebrates the city's lively energy and unparalleled hospitality, while offering guests an unforgettable experience surrounded by historic architecture, jazz-filled streets, and world-class.
Campus Executive Chef Compass Group USA IncCampus Executive ChefNew Orleans, LA$100,000–$120,000 / yearThe Campus Executive Chef serves as the culinary leader for the account, partnering with operations, hospitality, conference services, and client stakeholders to create memorable dining experiences that reflect current trends, diverse consumer preferences, and organizational goals. As the Campus Executive Chef, you will lead all culinary operations across a dynamic complex environment, overseeing multiple dining venues, cafés, conference services, catering programs, and large-scale special events.
Executive Chef Bakery and Culinary Innovation District DonutsExecutive Chef Bakery and Culinary InnovationNew Orleans, Louisiana$80,000–$100,000 / yearDistrict | New Orleans District is looking for a creative, hands-on culinary leader to oversee kitchen operations across multiple locations and concepts while helping drive menu development and product innovation. Amidst our creative offerings, you'll find beloved classics such as glazed, cinnamon sugar, and chocolate glazed—timeless treats that remain staples of our menu.
PERFORMANCE EXECUTIVE CHEF III - PELICANS NBA - NEW ORLEANS Compass Group North AmericaPERFORMANCE EXECUTIVE CHEF III - PELICANS NBA - NEW ORLEANSMetairie, LAPERFORMANCE EXECUTIVE CHEF III RESPONSIBILITIES: Develop recipes, source, build and implement menus for all player, coach and staff meals and ownership needs, with a focus on nutrient-dense foods to optimize health and performance. Lead culinary staff, including management of hiring and termination of appropriate personnel, scheduling and reviewing hours, conducting regular performance reviews, and, if vital, terminating staff in conjunction with human resources.
Senior Executive Chef - Orlando, FL Compass Group USA IncSenior Executive Chef - Orlando, FLNew Orleans, LA$100,000–$105,000 / yearWith more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country.
NewExecutive Chef - HPP Ash WorldExecutive Chef - HPPNew Orleans, LouisianaThis should include notes from the savory and pastry kitchens, bar, barista, and hosts; tasting of food or beverage; guest notes; notes from the previous service and feedback from management or trainers; service points including any special steps of service for the night; and/or guest feedback. Carry out the following specific duties: oversee monthly inventory and its timely submission to accounting; create and submit kitchen schedules to the F&B Director; participate in all aspects of the hiring process and make final decisions before offers are extended; ensure that your management team fulfills other administrative needs.
Senior Executive Chef - Charleston, SC Compass Group USA IncSenior Executive Chef - Charleston, SCNew Orleans, LA$90,000–$95,000 / yearWith more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country.
Sous Chef - Peche Seafood Grill Link Restaurant GroupSous Chef - Peche Seafood GrillNew Orleans, LALink Restaurant Group was founded by James Beard Award winning executive Chef Donald Link and Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants in New Orleans. Growing up in south Louisiana taught Chef Link about the importance of traditions and the regions unique flavors, which helped define their guiding philosophy to produce honest, simple food.
Chef De Cuisine - La Boulangerie Link Restaurant GroupChef De Cuisine - La BoulangerieNew Orleans, LAAssist the Executive Pastry Chef in maintaining a proper labor cost % through appropriate scheduling, training sous chefs on prep time management, and prioritizing BOH prep and tasks. Work to maintain the appropriate food cost % by minimizing waste, taking proper monthly inventory, overseeing ordering in accordance with business levels, and proper product utilization.
Sous Chef - Brennan's Ralph Brennan Restaurant GroupSous Chef - Brennan'sNew Orleans, LA$60,000–$67,000Ralph Brennan’s six high-energy, high-experience restaurants (plus a bakery) stand apart for our commitment to inspired, locally-sourced cuisine and gracious hospitality served up in New Orleans’ most revered and iconic dining rooms. Brennan’s seeks an experienced Sous Chef to join our award-winning team.
Pastry Chef - La Boulangerie Link Restaurant GroupPastry Chef - La BoulangerieNew Orleans, LAHigh school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals, prepare food costing, and prepare computer reports as required. Link Restaurant Group was founded by James Beard Award winning executive Chef Donald Link and Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants in New Orleans.
Bakery Sous Chef Ralph Brennan Restaurant GroupBakery Sous ChefNew Orleans, LARalph Brennan’s six high-energy, high-experience restaurants (plus a bakery) stand apart for our commitment to inspired, locally-sourced cuisine and gracious hospitality served up in New Orleans’ most revered and iconic dining rooms. We are seeking a passionate, organized, and hands-on Bakery Sous Chef to help lead the daily production of an artisan bakery committed to exceptional quality, consistency, and hospitality.
Sous Chef Martin Wine CellarSous ChefMetairie, LA$16–$19Please consider joining our team and in the meantime, join us for a tasting event, let us cater your next event, stop by for lunch, or explore our website to learn all about wine and food. Martin's (Formally Martin Wine Cellar), family-owned and operated since 1946, specializes in wine, spirits, imported beer, gourmet food, and gift baskets.
Sous Chef – The Warbler Hotel 2.0 Progressive HR Strategies IncSous Chef – The Warbler Hotel 2.0New Orleans, LAFull timeIntroducing: The Warbler Hotel, Boutique New Orleans Property Opening Late-2026 | What Now New OrleansPosition SummarySous ChefThe Sous Chef is a BOH leadership team member with shared responsibility for the vision, strategy, and daily execution of all Food operations at the Warbler Hotel. Availability for the demanding schedule typical of high-level fine dining: nights, weekends, holidays, special events, and tasting menu services.· Commitment to building relationships with local farmers, fishers, and artisans, and to representing New Orleans' ingredients through a fine dining lens.
Bistro Deli Sous Chef Martin Wine CellarBistro Deli Sous ChefNew Orleans, LouisianaMartin's is seeking a Bistro Deli Sous Chef to join our deli team. Vocational or trade in a related field considered.
Sous Chef HM Alpha Hotels & ResortsSous ChefNew Orleans, LouisianaThe Sous Chef supports and oversees kitchen operations, coordinating the activities of cooks and kitchen staff to ensure the efficient preparation and presentation of high-quality meals. Prepare and carve meats, sauces, and specialty dishes during peak service times, banquets, and special functions.
NewKitchen Manager OnePack HospitalityKitchen ManagerNew Orleans, LouisianaQualifications: Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience. Join OPHG, a leading local and independent hospitality group in New Orleans, known for owning, operating, and innovating diverse restaurant concepts.