Job Description

We know that a Chef’s job isn’t only about the food. It takes skills, dedication, patience, and the right opportunities. We’re looking for Chef Manager who can help us deliver the best customer service and food experiences.

Reporting to the General Manager, you’ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations.

Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs.

Just like you, we’re passionate about everything we do, and we’ll make sure you have the right growth opportunities to reach the peak of your career.

Job Responsibilities

Train and manage kitchen personnel and supervise / coordinate all related culinary activities

Estimate food consumption and requisition or purchase food

Select and develop recipes as well as standardize production recipes to ensure consistent quality

Establish presentation technique and quality standards, and plan and price menus

Ensure proper equipment operation / maintenance and ensure proper safety and sanitation in kitchen

Oversee special catering events and may also offer culinary instruction and / or demonstrates culinary techniques

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers.

In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

Requires 2-3 years of experience in a related position

Requires 2-3 years of post-high school education or equivalent experience

Culinary degree preferred

Requires advanced knowledge of the principles and practices within the food profession

Requires experiential knowledge of management of people and / or problems

Requires oral, reading and written communication skills

Education

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company.

We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world.

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential.

Learn more about working here at http : / / www.aramarkcareers.com or connect with us on Facebook , Instagram and Twitter .

Overview

Royal Orleans Hotel

The Omni Royal Orleans offers graceful elegance in a New Orleans French Quarter hotel. Located on the most fashionable corner, St.

Louis at Royal, the hotel has received the four-diamond luxury award for over 30 years and has earned the Pinnacle Award for meeting services.

Our full property renovation incorporates modern amenities with classic design in our guest rooms, including iconic wrought iron balconies and redesigned public spaces inspired by liveliness of the area's culture through various color palettes and artwork.

Omni Royal Orleans’ associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service.

We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Royal Orleans Hotel may be your perfect match.

Job Description

This position is responsible for managing the daily production, preparation and presentation of all food for the hotel's restaurant, banquets, food outlets and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards.

Responsibilities

• Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also, focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
• Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
• Should assume the responsibilities of the Executive Chef in his or her absence.
• Scheduling of staff according to budget and business forecast.
• Provide kitchen support for banquet functions.
• Oversee proper handling and tracing of banquet food returns at end of functions.
• Directs proper sanitation of all kitchen facilities and equipment.
• Comply with EcoSure & health code standards for sanitation.
• Ensures that all kitchen equipment is in good working order.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
• Provide support and leadership to accomplish our Medallia food quality score
• Checks and controls sign-in and sign-out procedures for kitchen staff.
• Perform any other job related duties as assigned.

Qualifications

• Experience for a minimum of 2 years in a sous chef role or supervisory role in a mid to larger sized hotel
• Must be able to obtain Safe Serve Manager's certification within 30 days of employment
• Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Able to create, prepare, and execute all meal periods and service types, including plated, individual presentation, buffets, and traveling menus.
• Experience beyond New Orleans cuisine is a plus; creative and up to speed on new concepts and food trends.
• Ability to create & cost menus, and procure items for menu’s
• Must be able to work a flexible schedule to include weekends and holidays.

Description :

At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman.

Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences.

MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development.

We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property.

MML owns and operates all its properties and only takes on projects that align with our vision and values.

What we are looking for :

Hotel Saint Vincent is looking for an experienced Banquet Chef who can effectively coordinate, supervise, and deliver exceptional event culinary experiences.

Do you enjoy working in a dynamic environment and providing superior dining experiences? Apply today!

Why you'll want to work for MML :

• Competitive Salary + Bonus Potential
• Beverage Education Reimbursement
• Paid Time Off
• MML Property Discounts (Hotel, Restaurant, Retail)
• Health Benefits
• Medical, Dental, Vision, Disability, Life, and Pet Insurance
• Retirement Benefits
• Parental Leave
• Advancement and Promotion Opportunities
• Community Service Opportunities
• Relocation Assistance

Requirements : What you'll do :

What you'll do :

• Monitor and develop the performance of team members, providing supervision, professional development, scheduling, counseling, evaluations, task assignment, and recognition and rewards.
• Assist in creating and planning menus, considering factors such as seasonality, dietary restrictions, and guest preferences.
• Analyze Banquet Event Orders to effectively plan and coordinate client functions' food and beverage aspects in collaboration with Catering and / or Meetings and Conventions / Events teams.
• Manage and actively participate in daily culinary operations for banquets, including meal preparation, food quality, and presentation, safety and sanitation compliance, team productivity and performance, policy implementation, cost control, and overall profitability.
• Coordinate, plan, and supervise the production and presentation of food served at all events, ensuring outstanding guest service and financial profitability.
• Inspect and select high-quality food and beverage products like fruits, vegetables, meats, fish, and spices.
• Monitor and enforce compliance with health, safety, sanitation, and alcohol awareness standards at the federal, state, local, and company levels.

Requirements

• Minimum three years of management experience in hotel kitchens.
• Strong culinary skills and knowledge of various cooking techniques and cuisines
• Strong leadership skills with the ability to motivate and inspire a team.
• Excellent communication and interpersonal skills to interact with guests, staff, and management.
• Strong attention to detail and organizational skills.
• Flexibility to work evenings, weekends, and holidays as required.

Physical Requirements :

The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully.

Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear.

The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand;

walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and move up to 25 pounds.

Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.

The noise level in the work environment is usually moderate.

MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis.

We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors.

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Are you passionate about making healthy, wholesome and delicious food? Love finding new ways to put a twist on old recipes?

Love a good challenge in the kitchen? Want to do great work that changes people’s lives for the better?

If you said yes to any of those questions, we’d love to chat!

We are Clean Creations and we’re looking for a passionate chef that would love to be a part of creating thousands of delicious healthy meals to the people of New Orleans.

Though our city is known for it’s shrimp po boys and gumbo, there’s a growing demand for delicious healthy food that rivals the classic New Orleans fare and that’s where you come in.

If you believe eating clean and lean doesn’t mean sacrificing taste, want to work in a family like environment that honors work / life balance, and live in (or be willing to relocate to) New Orleans, we’d love for you to show us what you got and why you think you’d be a great asset to our growing company!

Read more below to learn about our company, the position and how to apply.

Company Description

At Clean Creations, we are purveyors of nourishment for the wellness-aware. We believe that with healthy, wholesome and delicious food we can change people’s lives for the better.

Each meal we create is made with the highest integrity. We never compromise quality or flavor. Working at Clean Creations is unlike anything else you’ve experienced before.

Every employee becomes part of our family and part of our mission to make healthy eating a way of life for all. Become a part of our team and let us invest in your career goals and passion!

Job Description

Devotion to creating food that nourishes and fuels. We want our team to not only be a part of our mission, but truly believe in it.

Which is why we hire people who are passionate about living a healthy lifestyle. People who are passionate about using fresh, high quality ingredients and who are excited to create new and innovate meals that never sacrifice nutrition or taste.

We are looking for culinary professionals who will assist our executive chef in the supervision and preparation of food items, help to lead our team and grow our business into being the best and most efficient operation it can be.

Above all else we are looking for people who are dedicated to changing people’s lives with healthy food!

Qualifications

• You have a strong passion for culinary excellence, and you are exceptionally detailed.
• You have some progressive culinary / kitchen management experience, depending upon formal degree or training
• High volume, complex foodservice operations experience highly desirable.
• You have comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• You are caring, self-motivated and exhibit an aptitude for leading, coaching, and driving excellence.
• ServSafe certified highly desirable

Additional Information

• Competitive Pay + Bonus Incentive
• 5 Day Work Week
• Employee Meal and Smoothie Discount
• Relocation Assistance
• Professional Career Development and Growth Opportunities
• Fun Work environment
• Team work driven operation
• Wellness oriented workplace

Seeking a Bistro Deli Sous Chef to join our Baronne deli team. We are located on 3827 Baronne Street, New Orleans, LA. Our ideal Bistro Deli Sous Chef is a self-starter, motivated, and engaged.

Our hours are either 9 AM or 10 AM until 7 PM so no late nights!

Bistro Deli Sous Chef Requirements :

• Four (4) years of experience preferred
• Vocational or trade in a related field considered
• Reading, calculating, and ability to use standard kitchen tools and equipment

Bistro Deli Sous Chef Benefits :

• Improved Work / Life Balance - No Late Nights!
• Company Culture focused on team, open communication, and ongoing sharing of ideas
• Flexible Schedule
• Health / Dental / Vision Insurance
• Life and Disability Insurance
• 401(k) and 401(k) Matching
• Paid Time Off
• Employee Discounts
• Paid Training

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