Executive Chef: Lead Creative Cuisine & High-Impact Kitchen

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

Benefits offered by this job

Daily Pay

Medical/Dental/Vision

Disability Insurance

Life/AD&D Insurance

Paid Time Off

Employee Assistance Program

401k Plan

Job summary

Evolution Hospitality in New Orleans is seeking an Executive Chef to lead culinary operations across Café, Room Service, Banquets and more. You will shape menus, mentor staff, and ensure top-quality food and service in a historic property.

The role requires a culinary degree or extensive hotel kitchen leadership, strong cost control, safety compliance, and the ability to thrive under pressure in a fast-paced environment.

Qualifications

• Two-year degree with 3+ years related experience or four-year degree with 1+ year related experience preferred.
• Five years of progressive hotel kitchen supervisory experience.
• Ability to handle high-pressure situations while maintaining composure.
• Must meet certification requirements (Food Handlers, Alcohol Awareness, CPR, First Aid).

Responsibilities

• Supervise and assist in food preparation across outlets while upholding quality, taste, and presentation and safety standards.
• Lead, motivate, coach, and discipline kitchen staff to ensure efficient and high-quality service.
• Manage food costs, budgets, and optimize cost/production ratios to improve financial performance.
• Maintain cleanliness, sanitation, and safety across kitchen and storage areas per health regulations.
• Anticipate and proactively address issues to ensure smooth kitchen operations.
• Clearly communicate information and resolve concerns with co-workers and guests.

Skills

Leadership

Kitchen management

Cost control

Food safety

Staff coaching

Guest communication

Education

Culinary degree

Hotel industry experience

Job description

Evolution Hospitality in New Orleans is seeking an Executive Chef to lead culinary operations across Café, Room Service, Banquets and more. You will shape menus, mentor staff, and ensure top-quality food and service in a historic property.

The role requires a culinary degree or extensive hotel kitchen leadership, strong cost control, safety compliance, and the ability to thrive under pressure in a fast-paced environment.