Executive Chef / F&B Manager

Stonebridge; New Orleans (LA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Paid Time Off (PTO)

401(k) Matching

Wellness Support

Life & Disability Coverage

Tuition Assistance

Travel & Lodging Perks

Job summary

Stonebridge is seeking an Executive Chef in New Orleans to oversee all food purchasing and preparation for hotel outlets and events. You will supervise kitchen staff, uphold culinary standards, and work with other departments to deliver high-quality dining while managing costs.

The role requires strong leadership, menu development skills, and a deep knowledge of health and safety regulations to ensure guest satisfaction and profitability.

Qualifications

• Bachelor’s degree in Culinary Arts or equivalent experience.
• Minimum 5 years in a senior culinary leadership role (Executive Chef or similar).
• Expertise in food preparation, presentation, and menu development.
• Strong knowledge of food safety, sanitation, and health regulations.

Responsibilities

• Oversee daily kitchen operations, including food preparation, menu planning, and staff supervision.
• Control food costs by managing inventory, purchasing, and minimizing waste.
• Train, mentor, and provide feedback to kitchen staff to maintain quality.
• Develop and update menus with seasonal ingredients and current trends.
• Ensure compliance with health, safety, and sanitation regulations.
• Collaborate with other departments to plan events and catering needs.

Skills

Leadership

Food safety

Budget management

Communication

Education

Bachelor's degree in Culinary Arts

Job description

City, State:

New Orleans, Louisiana

Title:

Executive Chef

Supervises:

Culinary Team Members

Job Summary:

The Executive Chef oversees all food purchasing and preparation for the hotel's food service outlets and events. This role ensures that culinary standards are maintained, supervises kitchen staff, and collaborates with other departments to provide high-quality dining experiences while managing food costs and ensuring compliance with health and safety regulations.

Essential Functions and Duties:

• Oversee daily kitchen operations, including food preparation, menu planning, and staff supervision.
• Ensure food quality meets culinary standards and exceeds guest expectations.
• Control food costs by managing inventory, purchasing, and minimizing waste.
• Train, mentor, and provide feedback to kitchen staff to maintain consistent quality.
• Ensure kitchen compliance with health, safety, and sanitation regulations.
• Collaborate with departments to plan and execute special events, banquets, and other food service needs.
• Develop and update menus, incorporating seasonal ingredients and current trends.
• Conduct regular inspections of kitchen equipment and workstations for cleanliness and efficiency.
• Maintain relationships with vendors to ensure high-quality ingredient sourcing.
• Monitor kitchen performance and implement improvements to enhance efficiency.Work closely with the Director of Food & Beverage to meet financial and operational goals.
• Ensure all kitchen operations align with the hotel’s brand standards and guest satisfaction goals.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties.

Required Experience, Education, and Skills:

• Bachelor’s degree in Culinary Arts or a related field; or equivalent experience in culinary management.
• Minimum of 5 years of experience as an Executive Chef or in a similar leadership role.
• Expertise in food preparation, presentation, and menu development.
• Strong knowledge of food safety, sanitation, and health regulations.
• Proven ability to manage food costs, control budgets, and optimize profitability.
• Excellent leadership and communication skills to manage kitchen staff effectively.
• Ability to work in a fast-paced environment, handling multiple tasks and maintaining attention to detail.

Work Environment:

• Primarily an indoor environment, working in a kitchen and office setting.
• Frequent exposure to kitchen equipment, heat, and cleaning chemicals.
• Requires standing and walking for extended periods during food preparation and service.
• Must be able to lift and carry up to 50 lbs.
• Flexibility to work evenings, weekends, and holidays as needed to meet business demands.

Other Duties:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Equal Employment Opportunity: Stonebridge is committed to equal employment opportunities. We do not discriminate based on race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability, or medical condition. All aspects of employment, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall, and termination, will be conducted without discrimination. Reasonable accommodations will be made for disabled team members.

Resumes and applications for employment will be evaluated based on qualifications and the ability to meet the position's requirements.

All Stonebridge openings are projected to close within 30 days of the original posting date. This position will no longer be available 30 days from:

2026-11-05

Stonebridge offers comprehensive benefits including medical, dental, vision, PTO, 401(k) matching, wellness support, life and disability coverage, savings accounts, tuition aid, and travel and lodging perks.

It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.