Executive Banquet Chef — Lead High-Volume Kitchen

Sodexo; New Orleans (LA); On-site; USD 49,000 - 63,000; Full time

Job summary

The National WWII Museum in New Orleans, LA is seeking an experienced Chef de Cuisine to oversee banquets and lead a high-volume kitchen operation on event days and daily operations. You will coach culinary teams, ensure top quality, portioning, and presentation, and maintain strict food safety and labor control while collaborating on menu planning and guest experience.

This full-time role requires flexibility for evenings, weekends, holidays, and events, with a compensation range in the pay

Qualifications

• Experience in high-volume kitchen operations.
• Knowledge of food safety standards and kitchen compliance practices.
• Leadership experience guiding culinary teams in fast-paced environments.
• Background in sports, entertainment, or premium hospitality environments preferred.
• Flexibility to work evenings, weekends, holidays, and event-based schedules.

Responsibilities

• Support daily kitchen operations to ensure smooth execution of event and non-event food service.
• Guide and develop culinary team members to maintain consistency and high performance.
• Ensure food quality, portioning, and presentation meet established standards.
• Maintain compliance with food safety, sanitation, and workplace safety requirements.
• Monitor food and labor costs to support financial goals and operational efficiency.
• Oversee inventory, equipment upkeep, and kitchen organization.
• Contribute to menu planning and seasonal offerings to enhance the guest experience.

Skills

High-volume kitchen

Food safety

Leadership experience

Premium hospitality

Evenings weekends

Education

Associate degree

Culinary degree

Job description

The National WWII Museum in New Orleans, LA is seeking an experienced Chef de Cuisine to oversee banquets and lead a high-volume kitchen operation on event days and daily operations. You will coach culinary teams, ensure top quality, portioning, and presentation, and maintain strict food safety and labor control while collaborating on menu planning and guest experience.

This full-time role requires flexibility for evenings, weekends, holidays, and events, with a compensation range in the pay