Banquet Chef de Cuisine — Lead Culinary Team

The National WWII Museum; New Orleans (LA); On-site; USD 70,000 - 90,000; Full time

Job summary

The National WWII Museum in New Orleans seeks a Chef de Cuisine to oversee banquet production and service, ensuring safe, high-quality food and presentation. You will lead a culinary team, direct kitchen operations, and mentor staff under the Executive Chef's guidance.

The role requires strong organizational and communication skills to execute events flawlessly. Responsibilities include managing the culinary department, maintaining safety standards, and delivering consistent banquet experiences

Qualifications

• Minimum of 2 years in a food preparation position.
• Ability to promote and participate in a team environment.
• Ability to understand written and oral direction and to communicate same with others.
• Degree from a postsecondary culinary arts training program is preferred.
• ACF Professional Certification is preferred.

Responsibilities

• Participate as part of Culinary Leadership Team to manage a culinary department for the preparation of foods served to the customers in a consistent and timely manner.
• Oversee Kitchen Safety and Sanitation conforming to standards to provide a safe workplace.
• Oversee daily banquet operations to ensure smooth execution of event food service.
• Ensure food quality, portioning, and presentation meet established standards.

Skills

Team environment

Communication

Food safety

Education

Culinary degree

Job description

The National WWII Museum in New Orleans seeks a Chef de Cuisine to oversee banquet production and service, ensuring safe, high-quality food and presentation. You will lead a culinary team, direct kitchen operations, and mentor staff under the Executive Chef's guidance.

The role requires strong organizational and communication skills to execute events flawlessly. Responsibilities include managing the culinary department, maintaining safety standards, and delivering consistent banquet experiences