LN Venues, Executive Chef - House of Blues New Orleans
On-site · New Orleans, Louisiana, United States
Job Summary
Executive Chef responsible for all Food & Beverage operations, budgeted performance, cost controls, and back-of-house labor. Lead kitchen management, staff development, and ensure adherence to corporate mandates, SOPs, and safety guidelines; drive menu engineering, cost analysis, and staffing to maximize sales and guest value; oversee recruitment, staff evaluations, and cross-departmental communication; maintain equipment and inventory, and implement training programs to support a high-performance kitchen.
Required Qualifications
- Minimum 5 years kitchen management experience
- Fine Dining cooking experience in management
- Skilled in cooking, cost controls, management, crew training and development
- Working knowledge of Kitchen and dishwashing procedures
- Knowledge of Food and Beverage costs, labor costs, and product cost
- Computer knowledge: Excel worksheets, databases, word processing, and Micros
- Ability to run all kitchen operations
- Able to lift at least 150 lbs.
- Able to stand for long periods of time (10 – 12 hours)
- Able to tolerate extreme heat
- Able to work in a fast paced environment
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