Executive Chef & F&B Operations Leader

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

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.