22 Chefs jobs in New Orleans

The iconic Columns Hotel is seeking an experienced and passionate Sous Chef to join our culinary team.

• Competitive salary

• Eligibility for full health insurance (including vision)

• Two weeks paid time off

• Consistent schedule (as much as possible)

• Family meal every shift

• 50% dining discount at The Columns and all sister restaurants

As Sous Chef, you will play a key role in supporting the leadership of our kitchen under Chef Paul Terrebonne . Responsibilities include:

• Leading and supporting the culinary team and food runners

• Executing dishes according to recipes and restaurant standards

• Expediting service with precision and efficiency

• Training new line cooks
• Assisting with Bqts and Prep

• Maintaining an organized, clean, and professional kitchen environment

• Contributing creativity, attention to detail, and consistency to every service

• Minimum 1 years of back-of-house management experience

• Strong expediting skills

• Ability to work evening shifts and weekend

• Excellent organizational and multitasking abilities

• Team-oriented mindset with strong leadership skills

• Positive attitude and genuine passion for food, hospitality, and guest experience

To apply, please send your resume to or submit directly through this posting. Qualified candidates will be contacted to schedule an interview.

We look forward to hearing from you!

Take this opportunity to join our seven-time James Beard award-winning team! A minimum of three years of sous chef experience in a high-volume fine-dining atmosphere is preferred. We foster an environment of growth, mentorship, and warmth at Commander's Palace. All applicants must embrace and contribute to our company culture. A full job description can be provided upon interview.

Relocation assistance is available.

Commander’s Palace can offer you:

• Career Pathways for growth within our company
• Aqua Blue U Training Classes (internal training & development program)
• Free Mental Health Resources
• Health Benefits (Medical, Dental, Vision, and Employee Assistance Programs)
• 401K plan with a company match so you can start saving for retirement
• Relocation Assistance
• Paid Vacation Time
• Paid Sick Time
• Employee Meals
• Employee Discount
• We are closed on Mardi Gras Day and Christmas Day

We are looking for a sous chef to join our small BOH team. Jewel of the South is currently open Wednesday - Monday for dinner, plus Friday and Saturday lunch.
 

We are students of the world and we seek fellow travelers. We love to host, we love to serve, and mostly we love the power of hospitality to bring people together to celebrate, commiserate, and communicate. No matter where you are from or where you are going, we look forward to creating memorable experiences for our guests, and building an educational and rewarding culture for our FOH and BOH teams. 

Cocktails, food, and wine at Jewel are prepared and presented with intention and precision. Our cocktail program is steeped in history, showcasing classic techniques with innovative, seasonal flavors. Our food program seeks out unique products that deliver delicious nourishment for our guests, such as a broad range of caviars, whole vegetables, and diverse animal proteins. The menu changes regularly. Our wine program features classic labels, cult favorites, and new talent, limited to the best value available for wine that should be consumed tonight. 

Our compensation program is designed to support our team of intrepid travelers. 

Benefits for full time employees include:

• Weekly pay
• Three weeks of Paid Time Off
• Additional holidays include Lundi Gras, Mardi Gras, Ash Wednesday, Labor Day, Thanksgiving and Christmas Day
• Full Health/Dental/Vision insurance
• Dining discounts for you and your guests at Jewel of the South and Manolito
• Daily family meal

To learn more about our open positions please send us a note to

Jolie, New Orleans

Sous Chef

What we are looking for:

Jolie is seeking a dedicated Sous Chef to support our team and oversee the kitchen all while ensuring exceptional guest experiences and operational excellence. Someone who is creative, financially savvy, positive, compassionate, and being driven by high standards.  Is this you? Apply today!

Essential Functions and Duties:

The Sous Chef oversees kitchen operations, developing menus and recipes, managing food inventory and costs, training and supervising kitchen staff, ensuring food safety and quality standards are met, collaborating with other departments within the bar/restaurant, and staying up-to-date with industry trends and innovations.

• Oversee and manage the kitchen's day-to-day operations by maintaining a hands- on presence on the line during service. 
• Experience in managing high-volume kitchen operations with a focus on quality and efficiency
• Ability to lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management.
• Collaborate with the front-of-house team to ensure seamless coordination between kitchen and dining areas.
• Flexibility and adaptability to handle unexpected situations, including equipment malfunctions and staff shortages.
• Ability to manage inventory and food costs (28% or less), develop vendor relationships, and negotiate contracts to ensure profitability
• Maintain high standards of food quality, presentation, and taste.
• Train and mentor kitchen staff, fostering a positive and professional work environment.
• Embrace and promote a culture of continuous learning and professional development within the kitchen team.
• Knowledge of food safety regulations and procedures, as well as experience implementing and enforcing them in a fast-paced environment
• Expertise in menu planning and development, including the ability to create dishes that are both innovative and cost-effective
• Work a minimum of 50 hours/per week

Job Requirements:

• Formal culinary training or equivalent experience.
• Several years of experience in a high-volume kitchen.
• Experience managing a kitchen team.
• Knowledge of food safety regulations and health codes.
• Strong culinary skills and knowledge of various cooking techniques and cuisines.
• Strong leadership skills with the ability to motivate and inspire a team.
• Excellent communication and interpersonal skills to interact with guests, staff, and management.
• Strong attention to detail and organizational abilities.
• Ability to work long hours and handle high-pressure situations.
• Flexibility to work evenings, weekends, and holidays as required.

Basic Skills:

• Organizational and time management skills to ensure efficient kitchen operations
• Financial management skills to manage inventory, food costs, and budgeting
• Flexibility and adaptability to adjust menus and dishes according to dietary restrictions and customer preferences
• Expertise in food preparation, cooking techniques, and flavor combinations
• Ability to develop unique and innovative dishes

Physical Requirements: 

• Ability to stand for extended periods of time
• Ability to lift and carry up to 50 pounds
• Ability to reach, bend, stoop, and climb stairs
• Manual dexterity in using kitchen equipment and tools
• Ability to work in a hot, noisy, and fast-paced environment
• Exposure to extreme heat, steam, and cold present in a kitchen environment. 

Jolie is an equal opportunity employer and does not discriminate based on race, color, religion, sex, national origin, age, disability, or any other legally protected status. We are committed to creating a diverse and inclusive workplace where everyone is welcome and encouraged to succeed.

If an offer is extended for this position you will be required to undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment.

Salary Description

starts at $50 ++

About MML: 

At McGuire Moorman Lambert Hospitality (MML), our mission is to create some of the world’s most memorable hospitality experiences—where food, design, service, and storytelling come together seamlessly. Led by Larry McGuire, Tom Moorman, and Liz Lambert, MML is known for its refined, character-driven approach to hospitality, rooted in creativity, quality, and a deep sense of place.

As we continue to grow, we're entering an exciting new chapter. We've welcomed James Beard Award-winning chef April Bloomfield to our culinary leadership team and are bringing new energy to iconic and emerging destinations alike—with projects like the historic Driskill Hotel, Sixth & Blanco, Clark’s Malibu, and more on the horizon.

At MML, we’re not just building restaurants or hotels—we’re crafting spaces that leave a lasting impression.

What we are looking for:

Hotel Saint Vincent is seeking a dedicated Sous Chef to support our team and oversee the diverse food and beverage operations, including multiple restaurants, nightlife, events, and in-room dining - all while ensuring exceptional guest experiences and operational excellence. 

Why you'll want to work for MML:

• Competitive Salary + Bonus Potential
• Beverage Education Reimbursement
• Paid Time Off
• MML Property Discounts (Hotel, Restaurant, Retail)
• Health Benefits
• Medical, Dental, Vision, Disability, Life, and Pet Insurance
• Retirement Benefits
• Parental Leave
• Advancement and Promotion Opportunities
• Relocation Assistance

What you'll do:

• Collaborate with the Executive Chef to create and execute the hotel’s culinary vision
• Oversee and manage the kitchen's day-to-day operations by maintaining a hands- on presence on the line during service 
• Maintain high standards of food quality, presentation, and taste
• Train and mentor kitchen staff, fostering a positive and professional work environment
• Ensure adherence to food safety and sanitation guidelines
• Manage inventory and control food costs to optimize profitability
• Collaborate with the front-of-house team to ensure seamless coordination between kitchen and dining areas
• Embrace and promote a culture of continuous learning and professional development within the kitchen team

Requirements

• At least  two   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
• Strong leadership skills with the ability to motivate and inspire a team
• 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 to be based on job-related factors.

Job Description:

Oversees all kitchen management, supports the Executive Chef and restaurant staff and ensures the standards are met. Specific duties include overseeing the food budgeting and optimizing food costs, maintaining recipe standards, managing kitchen pantry and stock levels, developing relationships with purveyors, and ordering supplies as needed in the restaurant. Prepares and produces menu items to recipe standards in a quick and efficient manner. Mastery in garde manger, broiler, saucier and large quantity cooking according to recipe specifications. Controls food production in all work areas including proper cooking methods, proper cooking times and temperature. Familiar with all phases of food preparation techniques. Responsible for all areas of the kitchen including creative menu development, successful shift management, hiring, training, developing, and retaining culinary talent, and maintaining a safe and sanitary work environment for all employees. Adheres to kitchen maintenance and sanitation programs, manages kitchen and staff education. Maintain current and accurate information regarding menu (i.e. preparation techniques, seasonings, ingredients and plate presentation).

Qualifications:

High school diploma or GED is required. Minimum 1 year prior experience as a prep cook or line cook. Available to work required schedule which may include nights, weekends, holidays and overtime as needed. Must be able to get along with co-workers and work as a team. Must be able to maintain a neat, professional, environment and uphold company appearance/dress standards. Proven leadership skills to achieve goals while maintaining a high expectation of standards with regards to quality, presentation, and consistency required. Proven ability to recruit, train, develop, and lead a strong team. Must have a passion for cooking and an active commitment to quality, safety, and sanitation practices. Must have extensive product knowledge and willingness to improve and develop your own skills.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Mobility and dexterity to move large, heavy objects up to 100 pounds. Manual dexterity to include using kitchen utensils and handling of food items. Ability to stand and walk for periods of at least 8 hours.

Must be able to tolerate industry standard chemicals used for cleaning and sanitizing. Able to work at a fast pace. Must be able to respond to visual and oral cues.

Location:

Pontchartrain Hotel

2031 Saint Charles Ave

New Orleans LA 70130

About Jack Rose: 

A manifestation of New Orleans’ love of celebration through food (and drink), Jack Rose is a lively concept from QED Hospitality in New Orleans’ historic Pontchartrain Hotel. The culinary crown of the hotel, alongside Hot Tin, Bayou Bar and the Silver Whistle Cafe, Jack Rose brings an eclectic and fun dining experience to the Garden District. The vibrant atmosphere encourages spontaneous celebration whether enjoying dinner in the Jack or Rose rooms, hosting an escapade in the Mile High Pie Club, snacking on small plates under the Lil Wayne Portrait in the Living Room or sipping sparkling rosé in the Rose Garden Patio. 

About Hot Tin: 

Once a penthouse, today the space has been converted into an intimate rooftop bar where champagne and bright cocktails complement the 270-degree view of Downtown New Orleans and the Mississippi River. Modeled after a 1940s artist's loft, the interior space is both airy and eclectic, a place where you can lounge on couches or explore the wall of curios and knick-knacks that bring moments past into the present. Glass accordion doors open onto the balcony, showcasing the incomparable view of Downtown, while a second, more secluded terrace offers a bird's-eye view of Saint Charles Avenue.

About The Bayou Bar: 

The Bayou Bar, where the New Orleans Saints football franchise was christened in 1966, offers a casual tavern-style ambiance. Once a drinking den for both Sinatra and Capote, the Bayou Bar honors its past with a robust whiskey list, live music on the weekends and excellent bar food. The Bayou Bar is also the service bar for popular dining destination Jack Rose restaurant and its lounge area. 

About Silver Whistle Cafe: 

Nestled in the corner of the Pontchartrain Hotel overlooking St Charles Avenue, The Silver Whistle is a bright, cheerful cafe where locals and visitors alike can enjoy the charming ambiance with their breakfast or lunch.

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. Currently that includes Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie and Calcasieu Private Dining. 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.

We offer competitive wages, a company bonus plan, health insurance (medical, dental and vision), life insurance, 401k with company match, paid vacation accrual, paid sick days, paid parental leave, in-house dining credits, career progression and professional development.

The Sous Chef will be in charge of daily prep, line set up/quality check and lunch or dinner execution for the kitchen staff in a high volume environment.

• Help in the preparation of all food menus.
• Ensure the kitchen operates in a timely way to meet quality standards.
• Fill in for the Executive Sous Chef in planning and directing food preparation, when necessary
• Works the necessary hours to help ensure the success of the restaurant. Sous Chefs may be required to work both opening and closing shifts.
• Work directly with cooks and fellow supervisors to oversee food quality control by constantly tasting and teaching cooking techniques that are in accordance with our standards.
• Train, instruct and review all cook and prep cooks work for taste, quality, and presentation.
• Be able to effectively expedite lunch or dinner service in accordance with the standards and expectations Link Restaurant Group
• Be able to work the line per scheduling need and requirement.
• Available to work Calcasieu Private Events as needed.
• Be able to effectively coordinate, write, execute, and prioritize the daily prep list, ensuring tasks are being completed efficiently and up to standards.
• Communicate with the BOH staff, identifying developable personnel and providing the necessary training as positions open.
• Required to work with fellow Sous Chefs to oversee daily ordering needs.
• Receive all products to ensure quality and accuracy to the order.
• Required to learn or have a general understanding of food cost, and how to properly maintain it through ordering, waste management, and maintain pars inventory control.
• Be able to assist the Chef Se Cuisine and Executive Sous Chef in controlling labor cost by prioritizing prep, tasks, and training cooks on time management.
• Required to represent the BOH at pre-shift meetings. Help communicate specials, dietary concerns, procedures and furthers FOH education when appropriate.
• Assign cleaning and maintenance work daily for dishwashers and porters and inspects to make sure they are done adequately. To include but not limited to, sweeping and mopping floors, walk in organization, trash removal, outside trash maintenance.
• Maintain a high level of cleanliness in the kitchen facilities.
• Solve any issues that arise and seize control of any problematic situation.
• Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards.
• Helps with duties of other employees (i.e., sous chef, cooks, and dishwashers, etc.) when necessary because of an unexpected absence or extra volume.
• Perform administrative work-related duties as assigned.

Physical Demands

The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

The duties of this position may change from time to time. Link Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of LRG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

LRG is proud to be an Equal Opportunity Employer. We do not discriminate based on race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job Type : Full Time

Compensation Type : Salary

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. Currently that includes Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie and Calcasieu Private Dining. 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.

We offer competitive wages, a company bonus plan, health insurance (medical, dental and vision), life insurance, 401k with company match, paid vacation accrual, paid sick days, paid parental leave, in-house dining credits, career progression and professional development.

This position oversees the AM or PM kitchen crew.

Sous Chef will be in charge of daily prep, line set up/quality check and lunch or dinner execution for the kitchen staff in a high volume environment.

• Help in the preparation of all food menus.
• Ensure the kitchen operates in a timely way to meet quality standards.
• Fill in for the Executive Sous Chef in planning and directing food preparation, when necessary
• Works the necessary hours to help ensure the success of the restaurant. Sous Chefs may be required to work both opening and closing shifts.
• Work directly with cooks and fellow supervisors to oversee food quality control by constantly tasting and teaching cooking techniques that are in accordance with our standards.
• Train, instruct and review all cook and prep cooks work for taste, quality, and presentation.
• Be able to effectively expedite lunch or dinner service in accordance with the standards and expectations Link Restaurant Group
• Be able to work the line per scheduling need and requirement.
• Be able to effectively coordinate, write, execute, and prioritize the daily prep list, ensuring tasks are being completed efficiently and up to standards.
• Communicate with the BOH staff, identifying developable personnel and providing the necessary training as positions open.
• Required to work with fellow Sous Chefs to oversee daily ordering needs.
• Receive all products to ensure quality and accuracy to the order.
• Required to learn or have a general understanding of food cost, and how to properly maintain it through ordering, waste management, and maintain pars inventory control.
• Be able to assist the Chef Se Cuisine and Executive Sous Chef in controlling labor cost by prioritizing prep, tasks, and training cooks on time management.
• Required to represent the BOH at pre-shift meetings. Help communicate specials, dietary concerns, procedures and furthers FOH education when appropriate.
• Assign cleaning and maintenance work daily for dishwashers and porters and inspects to make sure they are done adequately. To include but not limited to, sweeping and mopping floors, walk in organization, trash removal, outside trash maintenance.
• Maintain a high level of cleanliness in the kitchen facilities.
• Solve any issues that arise and seize control of any problematic situation.
• Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards.
• Helps with duties of other employees (i.e., sous chef, cooks, and dishwashers, etc.) when necessary because of an unexpected absence or extra volume.
• Perform administrative work-related duties as assigned.

Physical Demands

The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

The duties of this position may change from time to time. Link Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of LRG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

LRG is proud to be an Equal Opportunity Employer. We do not discriminate based on race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job Type: Full Time

Compensation Type: Salary