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Job Description Cochon Butcher is looking for Servers to join our FOH team. Link Restaurant Group was founded by James Beard Award winning executive Chef Donald Link and Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants in New Orleans. Currently that includes Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie and Calcasieu Private Dining. Growing up in south Louisiana taught Chef Link about the importance of traditions and the regions unique flavors, which helped define their guiding philosophy to produce honest, simple food. We offer competitive wages, career progression and professional development, health insurance, 401k with company match, sick days, and paid personal days. We are looking for individuals who are enthusiastic about delivering great service and food! We are looking for driven individuals with 2+ years of experience. A positive and professional attitude in our fast paced, high volume setting is a must. Interest in local, seasonal, and sustainable food as well as fundamental wine knowledge are a plus. Our ideal candidate is a team player who takes pride in not just serving food but creating positive dining experiences for local, national, and international guests. Responsibilities • Oversee the guest experience and act as guest advocate regarding inquiries and additional needs on the menu, • Stay updated on all menu items, preparation, and ingredients of all dishes, • Ensure proper table maintenance including water service, pre-bussing, clear plates between courses, etc., • Ensure guests are charged correctly and accurately and receive payment in a timely fashion for all items served, • Support other team members to ensure guest satisfaction before, during, and after service in the completion of their duties., • Adhere to grooming and dress code standards Skills and Requirements • At least two years of related experience, • Team player with exceptional work ethic, • Quick learner who thrives in a fast-paced environment, • Must love food and learning about food, • Food and beverage knowledge a plus, • High volume restaurant experience preferred, • An enthusiasm to learn and grow with us, • Full-time and flexible schedule availability Physical Demands • The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 50 pounds, sitting, standing for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations The duties of this position may change from time to time. Link Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of LRG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. LRG is proud to be an Equal Opportunity Employer. We do not discriminate based on race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status. Job Type : Full Time Compensation Type : Hourly

Job Description Link Restaurant Group was founded by James Beard Award winning executive Chef Donald Link and Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants in New Orleans. Currently that includes Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie and Calcasieu Private Dining. Growing up in south Louisiana taught Chef Link about the importance of traditions and the regions unique flavors, which helped define their guiding philosophy to produce honest, simple food. We offer competitive wages, a company bonus plan, health insurance (medical, dental and vision), 401k with company match, paid vacation accrual, paid sick days, paid parental leave, in-house dining credits, career progression and professional development. Peche Seafood Grill is seeking a talented, team player to join our Back of House Management Team! Our Sous Chefs are the leaders of the kitchen and are responsible for quality control, kitchen staff management, and food preparation. Essential Duties and Responsibilities: • Help in the preparation of all food menus., • Ensure the kitchen operates in a timely way to meet quality standards., • Works with the CDC & Executive Sous Chef in planning and directing food preparation, when necessary, • Work directly with cooks and fellow supervisors to oversee food quality control by constantly tasting and teaching cooking techniques that are in accordance with our standards., • Be able to work the line per scheduling needs and requirements., • Required to have a direct knowledge of how to operate all line stations., • Assist Executive Sous and other Sous Chefs in setting up and developing station pars based upon business levels., • Ensure that all cooks and stations are set and ready to go for service each day., • Be able to effectively oversee the proper closing of the kitchen in an efficient manner., • Works the necessary hours to help ensure the success of the restaurant. Sous Chefs may be required to work both opening and closing shifts., • Helps with duties of other employees (i.e., sous chef, cooks, and dishwashers, etc.) when necessary because of an unexpected absence or extra volume., • Required to work with fellow Sous Chefs to oversee daily ordering needs., • Receive all products to ensure quality and accuracy to the order., • Be able to learn about food cost, and inventory., • Ensure that assigned daily cleaning and maintenance work for dishwashers and porters is being completed in accordance with our standards. These tasks are to include but not limited to, sweeping and mopping floors, walk in organization, trash removal, outside trash maintenance., • Maintain a high level of cleanliness in the kitchen facilities., • Maintain sanitation regulations and safety standards. Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Link Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of LRG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. LRG is proud to be an Equal Opportunity Employer. We do not discriminate based on race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status. Job Type : Full Time Compensation Type : Salary

Job DescriptionJob Purpose The Sous Chef is the Executive Chef's second-in-command, running the kitchen day-to-day and stepping up in the Executive Chef's absence. The post holder drives production, quality and food safety on the line, leads the brigade during service and helps deliver VIP and event menus to the pavilion's standards. Location: Belgrade, Serbia Contract Type: Fixed-term contract — 4 months Key ResponsibilitiesKitchen operations • Run daily kitchen production and service; expedite the pass and keep quality and timing on standard., • Deputise fully for the Executive Chef, taking charge of the kitchen when required., • Ensure mise-en-place, station readiness and consistent execution of recipes and specifications. Food safety and quality • Enforce HACCP, hygiene, temperature control, allergen management and traceability on every shift., • Work strictly within Serbian food-safety law (HACCP mandatory) and any Expo organiser food-safety regime, including local sourcing constraints (US-origin meat and dairy are effectively restricted), cold-chain control, allergen management and Serbian-language labelling., • Conduct line checks, tastings and quality control throughout service. Team and cost • Lead, train and supervise chefs de partie, commis and porters; manage the line during peak trading., • Support food-cost control through portioning, yield and waste discipline., • Oversee receiving, storage and stock rotation to standard. Expo, VIP & Protocol Responsibilities • Help deliver bespoke VIP, diplomatic and national-day menus to specification, including dietary and allergen requirements., • Maintain the highest food-safety and quality standards for high-profile guests., • Sustain production quality and pace through Expo surge days and extended hours., • Uphold discretion and professionalism around VIP events. Requirements Required Skills, Knowledge & Abilities • Strong senior-chef / sous-chef experience in busy, quality kitchens., • Confident line leadership and expediting., • Thorough food-safety and HACCP knowledge., • Ability to train and drive a brigade., • Adaptable to constrained sourcing. Qualifications & Experience • United States citizenship (mandatory for this role)., • Culinary qualification; food-safety / HACCP certification., • Minimum 5 years in professional kitchens with at least 2 at sous-chef level., • High-volume or events experience preferred. Acknowledgement This job description reflects the principal duties of the role and is not exhaustive. Duties may be adjusted to meet the operational needs of the USA Pavilion at World Expo 2027. The post holder is expected to carry out reasonable additional tasks as required by the management team.

Job Description Location: University of New Orleans • We are hiring immediately for full time CHEF positions., • Address: 2000 Lakeshore Drive, New Orleans, LA 70148. Note: online applications accepted only., • Schedule: Full time schedule; days and hours may vary. More details upon interview., • Requirement: Prior banquet chef experience is required., • Perks: Uniforms and parking!, • Pay Range: $20.00 per hour to $23.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1561263. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus., • Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsHED.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job Description BRG Sous Chef Job Description: The Sous Chef reports to the chef de cuisine and the executive chef. Sous chefs are responsible for ensuring the quality of the food at every level, be a leader dedicated to creating a work environment where our team is set up for success,and feel inspired to come to work everyday. The sous will be responsible for hiring, training, scheduling and managing a team that aligns with our values. Sous must be able to clearly communicate and instruct cooks in steps of prep, cooking, garnishing and presentation to achieve consistent, high quality dishes. They are responsible for making sure that the kitchen is following all standards and regulations for food safety, and that employees are educated in these standards. Sous chefs are vital in supporting the financial health of the restaurant, and are responsible for taking inventory, following budgets, costing out recipes, managing labor and monitoring vendors. ESSENTIAL FUNCTIONS: Food Knowledge – the Sous Chef must have thorough knowledge and respect for all products. This ensures creation of quality specials and menus that best serve all restaurant objectives. With the Executive Chef’s direction, the Sous Chef will create specials utilizing products needing to be used, and to take advantage of local, seasonality, availability, and cost Maintain flexibility with the menu to provide for guests’ special requests Be responsible for quality, cost effective family meal, ensuring timely preparation Contribute to menu development, and be responsible for execution and feasibility of these menus Handle and process food in a safe and sanitary manner Be able to accommodate guests with food allergies Cooking Knowledge and Skill – the Sous Chef must demonstrate superior cooking knowledge and skill to execute his culinary responsibilities effectively, and to properly supervise and develop cooks: Self development – has satisfactorily completed all objectives in the following areas: Cooking skills Soups, stocks, and sauces Butchering Food knowledge Maintenance Administrative Financial Accountable (with the Chef) for maintaining the integrity of cooking standards Continue to show enthusiasm, interest and personal development Profit – the Sous Chef shares in the responsibility of making the restaurant financially successful. He/She must strive to optimize product and labor dollars without compromising quality. Working smart i.e. through Flexing labor, cleanliness and organization, is essential: Food Assist the Executive Chef in building menu around local product availability, quality, and cost of products Take a systematic approach to maintain cleanliness and organization, i.e. rotating cleanup, specifically assigned cleanup dates, product rotation, labeling, deep cleaning schedules, etc. Maintain and manage food pars by: Ensuring only what’s needed is prepared and fired Keeping a close eye in changes in reservation and party numbers Adjusting prep schedules and lists to maintain freshness and reduce spoilage Ensure recipes and procedures are followed Record all waste and develop methods of decreasing it Labor Cost: Schedule according to budget parameters. Particularly when covering shift, be sensitive to overtime hours Adjust daily spending to reflect business fluctuations by sending extra people home early as needed by flexing labor Manage overtime daily. The Sous Chef supervises the culinary staff. This is one of their greatest areas of responsibility, and requires developed managerial and people skills, as well as training and coaching skills. The Sous Chef must: Recognize his support role as it applies to the Chef and other Sous Chef Demonstrate leadership skills which allow him/her to manage and maintain standards in the kitchen during the Chef’s absence Ensure development of prep cooks to make cost effective quality family meal Supervise the opening and closing of the kitchen, i.e. use of checklist, chef log, maintain security, utilize party sheets and reservation counts Participate in the selection of cooks through recruiting, interviewing, and reference checks Supervise trainers to ensure that all training guidelines are followed and training objectives met

Job Description • We are hiring immediately for a FULL TIME HOURLY CHEF position., • Location: 3520 General De Gaulle Drive S New Orleans LA 70114 Note: online applications accepted only. • Schedule: Monday-Friday; More details upon interview., • Requirement: Culinary experience required., • Pay Range: $18.00 per hour to $18.00 per hour. *Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1557726. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,300 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit www.ChartwellsK12.com. Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus., • Performs other duties as assigned. Associates at Chartwells K-12 are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsK12.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf will be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Chartwells K-12 maintains a drug-free workplace.

Job Description BRG Sous Chef Job Description: The Sous Chef reports to the chef de cuisine and the executive chef. Sous chefs are responsible for ensuring the quality of the food at every level, be a leader dedicated to creating a work environment where our team is set up for success,and feel inspired to come to work everyday. The sous will be responsible for hiring, training, scheduling and managing a team that aligns with our values. Sous must be able to clearly communicate and instruct cooks in steps of prep, cooking, garnishing and presentation to achieve consistent, high quality dishes. They are responsible for making sure that the kitchen is following all standards and regulations for food safety, and that employees are educated in these standards. Sous chefs are vital in supporting the financial health of the restaurant, and are responsible for taking inventory, following budgets, costing out recipes, managing labor and monitoring vendors. ESSENTIAL FUNCTIONS: Food Knowledge – the Sous Chef must have thorough knowledge and respect for all products. This ensures creation of quality specials and menus that best serve all restaurant objectives. With the Executive Chef’s direction, the Sous Chef will create specials utilizing products needing to be used, and to take advantage of local, seasonality, availability, and cost Maintain flexibility with the menu to provide for guests’ special requests Be responsible for quality, cost effective family meal, ensuring timely preparation Contribute to menu development, and be responsible for execution and feasibility of these menus Handle and process food in a safe and sanitary manner Be able to accommodate guests with food allergies Cooking Knowledge and Skill – the Sous Chef must demonstrate superior cooking knowledge and skill to execute his culinary responsibilities effectively, and to properly supervise and develop cooks: Self development – has satisfactorily completed all objectives in the following areas: Cooking skills Soups, stocks, and sauces Butchering Food knowledge Maintenance Administrative Financial Accountable (with the Chef) for maintaining the integrity of cooking standards Continue to show enthusiasm, interest and personal development Profit – the Sous Chef shares in the responsibility of making the restaurant financially successful. He/She must strive to optimize product and labor dollars without compromising quality. Working smart i.e. through Flexing labor, cleanliness and organization, is essential: Food Assist the Executive Chef in building menu around local product availability, quality, and cost of products Take a systematic approach to maintain cleanliness and organization, i.e. rotating cleanup, specifically assigned cleanup dates, product rotation, labeling, deep cleaning schedules, etc. Maintain and manage food pars by: Ensuring only what’s needed is prepared and fired Keeping a close eye in changes in reservation and party numbers Adjusting prep schedules and lists to maintain freshness and reduce spoilage Ensure recipes and procedures are followed Record all waste and develop methods of decreasing it Labor Cost: Schedule according to budget parameters. Particularly when covering shift, be sensitive to overtime hours Adjust daily spending to reflect business fluctuations by sending extra people home early as needed by flexing labor Manage overtime daily. The Sous Chef supervises the culinary staff. This is one of their greatest areas of responsibility, and requires developed managerial and people skills, as well as training and coaching skills. The Sous Chef must: Recognize his support role as it applies to the Chef and other Sous Chef Demonstrate leadership skills which allow him/her to manage and maintain standards in the kitchen during the Chef’s absence Ensure development of prep cooks to make cost effective quality family meal Supervise the opening and closing of the kitchen, i.e. use of checklist, chef log, maintain security, utilize party sheets and reservation counts Participate in the selection of cooks through recruiting, interviewing, and reference checks Supervise trainers to ensure that all training guidelines are followed and training objectives met

Job Description The Banquet Chef will assist the Executive Chef and replace in absence. Manage kitchen and personnel, coordinate purchase of food, develop menus, calculate monthly transfers, and maintain approved food and labor costs. HOW YOU’LL SHAPE THE EXPERIENCE & FUTURE • Position will be responsible for the kitchen in Executive Chef’s absence., • Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage; actively supervise buffets, buffet presentation and showpieces., • Assist with building and maintaining in-house menu specifications and maintain appropriate menu and banquet file., • Recommend hiring, separation and issuance of disciplinary action as required., • Establish economical methods of preparation for cooking & portioning standards & oversee all cooking operations., • Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions for back-of-the-house., • Coordinate inter-departmental correspondence and communications with regard to food department., • Keep abreast of culinary market - involvement in professional organizations & education of externs & apprentices., • In absence of the Executive Chef, supervise standardization of all recipes, costs and procedures controlling food transfers and issues. Generate credit documents for accounting purposes., • Provide for individual dietary/nutritional requirements. Assist sales and catering coordinators in culinary bookings., • Assist in annual budgeting process., • Other duties as assigned. ACADEMIC BACKGROUND • Certification of culinary training or Culinary Arts Degree. Apprenticeship and/or AOS Degree, • Minimum 3 to 5 years in a supervisory position; 8 -10 years in Kitchen operation., • Prefer Level-4 hotel experience as Banquet Chef and Sous Chef. Experience working all stations, banquets, managing labor & food costs; OR an equivalent level of education and experience Licenses/Certifications • Must have Food Safety Certification (ServSafe or equivalent). KEY STRENGTHS FOR SUCCESS • Must be able to “prep” food products, using standardized food preparation techniques., • Apply principles of rational systems to solve practical problems and deal with concrete variables in situations where only limited standardization exists. Interpret instructions furnished in written, oral, diagrammatic, or schedule form., • Compute discount, interest, profit & loss; commission, markups & selling price; ratio & proportion, and percentages. Calculate surface, volumes, weights and measures., • Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar., • Determine time, place, sequence of operation/action to take; Supervise by determining/interpreting procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency. Benefits • Medical, dental, and vision (HSA available), • Company-paid disability & life insurance, • Employee Assistance Program, • Supplemental benefits, • 401(k) with match, • Employee discounts, • Paid vacation & sick time

Job Description Link Restaurant Group was founded by James Beard Award winning executive Chef Donald Link and Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants in New Orleans. Currently that includes Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie and Calcasieu Private Dining. Growing up in south Louisiana taught Chef Link about the importance of traditions and the regions unique flavors, which helped define their guiding philosophy to produce honest, simple food. We offer competitive wages, a company bonus plan, health insurance (medical, dental and vision), 401k with company match, paid vacation accrual, paid sick days, paid parental leave, in-house dining credits, career progression and professional development. Peche Seafood Grill is seeking a talented, team player to join our Back of House Management Team! Our Sous Chefs are the leaders of the kitchen and are responsible for quality control, kitchen staff management, and food preparation. Essential Duties and Responsibilities: • Help in the preparation of all food menus., • Ensure the kitchen operates in a timely way to meet quality standards., • Works with the CDC & Executive Sous Chef in planning and directing food preparation, when necessary, • Work directly with cooks and fellow supervisors to oversee food quality control by constantly tasting and teaching cooking techniques that are in accordance with our standards., • Be able to work the line per scheduling needs and requirements., • Required to have a direct knowledge of how to operate all line stations., • Assist Executive Sous and other Sous Chefs in setting up and developing station pars based upon business levels., • Ensure that all cooks and stations are set and ready to go for service each day., • Be able to effectively oversee the proper closing of the kitchen in an efficient manner., • Works the necessary hours to help ensure the success of the restaurant. Sous Chefs may be required to work both opening and closing shifts., • Helps with duties of other employees (i.e., sous chef, cooks, and dishwashers, etc.) when necessary because of an unexpected absence or extra volume., • Required to work with fellow Sous Chefs to oversee daily ordering needs., • Receive all products to ensure quality and accuracy to the order., • Be able to learn about food cost, and inventory., • Ensure that assigned daily cleaning and maintenance work for dishwashers and porters is being completed in accordance with our standards. These tasks are to include but not limited to, sweeping and mopping floors, walk in organization, trash removal, outside trash maintenance., • Maintain a high level of cleanliness in the kitchen facilities., • Maintain sanitation regulations and safety standards. Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Link Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of LRG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. LRG is proud to be an Equal Opportunity Employer. We do not discriminate based on race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job Description Link Restaurant Group was founded by James Beard Award winning executive Chef Donald Link and Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants in New Orleans. Currently that includes Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie and Calcasieu Private Dining. Growing up in south Louisiana taught Chef Link about the importance of traditions and the regions unique flavors, which helped define their guiding philosophy to produce honest, simple food. We offer?competitive?wages, a company bonus plan, health insurance (medical, dental and vision), 401k with company match, paid vacation accrual, paid sick days, paid parental leave, in-house dining credits, career progression and professional development. This position oversees the PM kitchen crew. • Sous Chef will be in charge of daily prep, line set up/quality check and lunch or dinner execution for the kitchen staff in a high volume environment., • Help in the preparation of all food menus., • Ensure the kitchen operates in a timely way to meet quality standards., • Fill in for the Executive Sous Chef in planning and directing food preparation, when necessary, • Works the necessary hours to help ensure the success of the restaurant. ?Sous Chefs may be required to work both opening and closing shifts. ?, • Work directly with cooks and fellow supervisors to oversee food quality control by constantly tasting and teaching cooking techniques that are in accordance with our standards., • Train, instruct and review all cook and prep cooks work for taste, quality, and presentation., • Be able to effectively expedite lunch or dinner service in accordance with the standards and expectations Link Restaurant Group, • Be able to work the line per scheduling need and requirement., • Available to work Calcasieu Private Events as needed., • Be able to effectively coordinate, write, execute, and prioritize the daily prep list, ensuring tasks are being completed efficiently and up to standards., • Communicate with the BOH staff, identifying developable personnel and providing the necessary training as positions open., • Required to work with fellow Sous Chefs to oversee daily ordering needs., • Receive all products to ensure quality and accuracy to the order., • Required to learn or have a general understanding of food cost, and how to properly maintain it through ordering, waste management, and maintain pars inventory control., • Be able to assist the Chef Se Cuisine and Executive Sous Chef in controlling labor cost by prioritizing prep, tasks, and training cooks on time management., • Required to represent the BOH at pre-shift meetings. Help communicate specials, dietary concerns, procedures and furthers FOH education when appropriate., • Assign cleaning and maintenance work daily for dishwashers and porters and inspects to make sure they are done adequately. To include but not limited to, sweeping and mopping floors, walk in organization, trash removal, outside trash maintenance., • Maintain a high level of cleanliness in the kitchen facilities., • Solve any issues that arise and seize control of any problematic situation., • Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards., • Helps with duties of other employees (i.e., sous chef, cooks, and dishwashers, etc.) when necessary because of an unexpected absence or extra volume., • Perform administrative work-related duties as assigned. Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Link Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of LRG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. LRG is proud to be an Equal Opportunity Employer.? We do not discriminate based on race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job Description The Sous Chef will support a full-service restaurant serving lunch and dinner, supervising a kitchen team of 11–20 employees. This role will coordinate line operations, execute established recipes, create daily specials, and help ensure consistent food quality, safety, and service throughout each shift. Responsibilities • Supervise and support kitchen staff, including lead line and line cooks., • Coordinate line operations during lunch and dinner service., • Prepare food and execute established recipes and menu items., • Create and execute daily specials., • Manage assigned stations and maintain efficient kitchen workflow., • Monitor food quality, portioning, presentation, and consistency., • Manage inventory and support inventory control practices., • Maintain food safety standards throughout kitchen operations., • Train staff on preparation methods, recipes, station procedures, and safety practices., • Coordinate kitchen activities with service needs. Preferred Qualifications • 3+ years of experience in culinary operations., • ServSafe certification., • Experience with food preparation and menu execution., • Knowledge of kitchen operations, inventory control, and food safety., • Team leadership and communication skills.

Job DescriptionCompany Description Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for our guests. With over 30,000 colleagues worldwide, we are dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen. Hotel Overview: Located in the heart of downtown Fairmont New Orleans will be an impressive new addition to Fairmont’s luxury portfolio, offering 250 luxury guest rooms, four food & drink venues, a rooftop pool with expansive views of the city, more than 19,000 square feet of function space, and a 10,000 square-foot spa. This property is destined to become an illustrious destination in the Central Business District, nearby the city’s renowned and historic French Quarter. Job Description • Take ownership of and oversee the daily operation of an assigned kitchen station, ensuring proper preparation, organization, execution, and service., • Prepare, cook, and present menu items consistently according to established recipes, specifications, portion sizes, presentation standards, and culinary expectations., • Maintain complete knowledge of The Café by Chef Emeril's menu, ingredients, preparation methods, cooking techniques, recipes, and presentation standards., • Lead station mise en place and ensure all ingredients, equipment, utensils, and supplies are properly prepared, stocked, and organized prior to service., • Monitor food quality, freshness, temperature, presentation, portion control, and consistency throughout preparation and service., • Execute service efficiently and accurately while maintaining quality and timing during high-volume periods., • Provide direction, guidance, and support to Cooks and other culinary colleagues assigned to the station., • Assist with training, coaching, and development of junior culinary colleagues, reinforcing proper techniques, recipes, standards, and kitchen procedures., • Communicate effectively with the Chef de Cuisine, Sous Chef, Cooks, Stewarding, and other culinary colleagues regarding service priorities, product needs, guest requests, and operational concerns., • Coordinate with other kitchen stations to ensure proper timing, communication, and execution of orders., • Maintain proper food handling, storage, labeling, rotation, temperature control, and sanitation procedures in accordance with hotel standards and applicable regulations., • Conduct regular quality checks of food products and prepared items and communicate any concerns to culinary leadership., • Monitor inventory levels at the assigned station and communicate shortages, spoilage, quality concerns, or product requirements to the appropriate culinary leader., • Practice proper FIFO rotation and minimize food waste through effective preparation, portioning, storage, and product utilization., • Assist with receiving, inspecting, storing, and organizing food products and supplies as directed., • Maintain a clean, organized, and sanitary workstation, equipment, and surrounding kitchen areas throughout the shift., • Safely operate and maintain kitchen equipment in accordance with established procedures and manufacturer guidelines., • Assist with opening, closing, and breakdown procedures for the kitchen and assigned station., • Maintain awareness of guest preferences, dietary restrictions, allergies, and special requests and communicate information appropriately to culinary leadership and service teams., • Support VIP experiences, special occasions, hotel programming, events, and other culinary functions as assigned., • Collaborate with Food & Beverage, Stewarding, Front Office, and other hotel departments to support a seamless guest experience., • Assist culinary leadership with maintaining and implementing recipes, production standards, station procedures, and operational practices., • Participate in pre-opening initiatives and contribute to establishing efficient culinary workflows, station standards, and service procedures for The Café by Chef Emeril., • Follow all Fairmont New Orleans policies, procedures, culinary standards, food safety requirements, and Health & Safety practices., • Maintain a professional, respectful, collaborative, and positive working environment consistent with Fairmont's values of Respect, Integrity, Teamwork, Accountability, and Excellence., • Participate in daily briefings, departmental meetings, training sessions, pre-opening activities, and ongoing culinary development opportunities., • Demonstrate flexibility and willingness to support other culinary outlets and kitchen operations based on business needs., • Perform additional duties and responsibilities as assigned by culinary leadership.Qualifications, • Minimum of 2 years of professional culinary experience in a hotel, restaurant, resort, or similar food service environment preferred., • Previous experience in a luxury hotel, fine dining, upscale restaurant, or high-volume culinary operation strongly preferred., • Previous experience as a Chef de Partie, Station Chef, Lead Cook, or equivalent culinary role preferred., • Culinary degree, diploma, or formal culinary training is an asset., • Strong knowledge of professional cooking techniques, food preparation, knife skills, kitchen equipment, and culinary terminology., • Demonstrated ability to independently manage and execute an assigned kitchen station during service., • Strong understanding of recipes, portion control, food presentation, timing, and quality standards., • Ability to lead, coach, and support junior culinary colleagues while maintaining a positive and collaborative work environment., • Strong attention to detail and commitment to culinary excellence, consistency, and presentation., • Ability to remain calm, organized, and effective in a fast-paced, high-volume kitchen environment., • Strong communication and teamwork skills with the ability to coordinate effectively across multiple kitchen stations., • Ability to prioritize multiple tasks and make sound decisions during busy service periods., • Knowledge of food safety, sanitation, allergen awareness, proper food handling, and temperature control procedures., • Ability to maintain a clean, organized, and sanitary workstation throughout the shift., • Strong sense of urgency and ability to respond effectively to changing operational priorities., • Professional demeanor and commitment to supporting an exceptional luxury guest experience., • Ability to work flexible schedules, including mornings, evenings, weekends, holidays, and extended shifts as operationally required., • Ability to stand and walk for extended periods and safely perform the physical requirements of the position, including lifting, carrying, pushing, pulling, bending, reaching, and working in a hot kitchen environment., • Food safety certification or willingness to obtain required certification within the established timeframe., • High school diploma or equivalent preferred., • Must be legally authorized to work in the United States. Additional Information All your information will be kept confidential according to EEO guidelines.

Job Description Sous Chef The Whit — New Orleans, LA Reports To: Chef de Cuisine (CDC) Welcome to The Whit We are opening the doors to something extraordinary and looking for the foundational leaders who will help define it. The Whit is an intimate luxury boutique hotel housed in a beautifully restored 19th-century mansion in the heart of New Orleans. Featuring 15 elegant guest rooms, a bespoke bar, a cocktail salon, and a curated library, our refined culinary program centers around elevated small plates, exceptional wines, handcrafted cocktails, and a robust private events calendar. The Whit is intentionally designed to feel less like a traditional hotel and more like the private home of an extraordinary, discerning host. If you are passionate about scratch-made, refined cuisine, inspired by genuine hospitality, and energized by the opportunity to build a premier destination from the ground up, we would love to meet you. Hospitality & Culture • Genuine Hospitality: Embody and cultivate an environment of authentic care and respect for both our guests (external hospitality) and our culinary/service teams (internal hospitality)., • Kitchen Leadership: Oversee daily line operations, direct service with urgency, and maintain a highly collaborative, communicative kitchen culture. Opening Team Leadership • Ground-Up Build: This is a pre-opening role — you will be joining before doors open and will play a hands-on part in standing up the kitchen from scratch, including building out systems, recipes, prep lists, and training protocols alongside the CDC., • Hands-On Approach Required: A willingness to be physically present and directly involved in every stage of the opening process — from initial setup through first service — is essential; this is not a role suited to a delegate-only leadership style during the launch phase. Culinary & Operational Execution • Technical Excellence: Maintain a hands-on approach to daily prep, cooking, portion control, presentation, and rigorous taste standards. • Structure & Systems: Strictly execute operational frameworks, including Critical Controls, daily logbooks, and shift breakdown checklists., • Kitchen Breakdown: Personally manage and delegate the nightly breakdown to ensure an immaculate, fully sanitized work environment is handed over to the morning shift., • Modern Integration: Utilize workplace technology and applications for recipe archiving, precise labeling, team communication, and labor scheduling. Communication & Mentorship, • Constructive Leadership: Guide the line with clear written and verbal directives. Maintain high standards and apply necessary pressure during volume, explaining the "why" behind corrections in a non-confrontational, instructive manner., • Team Development: Cultivate, mentor, and inspire the next generation of culinary leaders within the brigade. Position Requirements Experience & Education • Proven Leadership: 2+ years of kitchen management experience (or senior/lead line cook experience) within a full-service, polished-casual or fine-dining restaurant., • Scratch Kitchen Mastery: Deep, hands-on experience with scratch cooking techniques and whole-product fabrication; classical culinary training is highly preferred. Physical & Operational Stamina • Active Engagement: Ability to stand, move quickly, and maintain high energy for extended periods during demanding dinner services., • Physical Capability: Ability to lift up to 50 lbs. (e.g., standard ingredient sacks) and comfortably perform routine bending, reaching, and sitting tasks. These requirements can be met with or without reasonable accommodations. Benefits • Competitive Health, Vision, and Dental Insurance + 401k retirement plan with matching, • Company-sponsored ServSafe Certifications and ongoing culinary continuing education, • Flexible scheduling designed around business volume, • 24/7 accessible HR support system • A progressive, mindful ownership group dedicated to a diverse, inclusive, and thriving FOH/BOH workspace We use eVerify to confirm U.S. Employment eligibility.

Job Description Link Restaurant Group was founded by James Beard Award winning executive Chef Donald Link and Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants in New Orleans. Currently that includes Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie and Calcasieu Private Dining. Growing up in south Louisiana taught Chef Link about the importance of traditions and the regions unique flavors, which helped define their guiding philosophy to produce honest, simple food. We offer?competitive?wages, a company bonus plan, health insurance (medical, dental and vision),401k with company match, paid vacation accrual, paid sick days, paid parental leave, in-house dining credits, career progression and professional development. Link Restaurant Group Sous Chefs will be responsible for assisting the Chef de Cuisine in managing production, overall quality, consistency, presentation, COGS controls, and administrative tasks. Responsibilities: • Maintain the standard of "excellent quality", the Sous Chef is responsible for ongoing training and communicating these standards to the BOH staff., • Assist the Chef De Cuisine in providing "excellent quality" and "presentation" of all food to the guests. ?The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon., • Train, instruct and review all cook and prep cooks work for taste, quality, and presentation., • Make decisions with FOH managers on how to remedy complaints by customers in a polite, friendly manner. ?, • Planning, assigning, and directing work for BOH employees based upon necessary par levels. ?, • Assign cleaning and maintenance work daily for dishwashers and porters and inspects to make sure they are done adequately. To include but not limited to, sweeping and mopping floors, walk in organization, trash removal, outside trash maintenance., • Maintain a high level of cleanliness in the kitchen facilities., • Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws, • Handles large volume production and fast-paced service without issue., • Work directly with cooks and fellow supervisors to oversee food quality control by constantly tasting and teaching cooking techniques that are in accordance with our standards. ?, • Assist in developing recipes with Chef de Cuisine., • Works the necessary hours to help ensure the success of the restaurant. ?Sous Chefs may be required to work both opening and closing shifts. ?, • Required to work with fellow Sous Chefs to oversee daily ordering needs. ?, • Receive all products to ensure quality and accuracy to the order, • Work to maintain the appropriate food cost % by minimizing waste, taking proper monthly inventory, ordering in accordance with business levels, and proper product utilization. ?????, • Expedite and work the line per the scheduling requirements needed., • Assist with representing BOH at pre-shift meetings. Helps communicate specials, dietary concerns, procedures and furthers FOH education when appropriate., • Assists with BOH facilities maintenance. Maintain a weekly deep cleaning schedule of all BOH equipment.?, • Communicate with the BOH staff, identifying developable personnel and providing the necessary training as positions open., • Resolves complaints from customers in a polite, friendly manner always making sure we follow up with them when needed., • Helps with duties of other employees (i.e. sous chef, cooks, and dishwashers, etc.) when necessary because of an unexpected absence or extra volume., • Has a strong understanding of company background and the philosophy., • Perform administrative work-related duties as assigned. Skills & Requirements: • High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals, prepare food costing, and prepare computer reports as required, • Culinary degree or college degree preferred but not required., • Previous restaurant experience required., • Previous management experience required., • Willingness to work mornings, evenings and weekends as required., • Strong communication skills to train and motivate employees., • Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule. Physical Demands The work that restaurant chefs do is both physically and mentally demanding. They are on their feet much of the time. Managers must work well under pressure and exercise tact and patience when dealing with employees and customers. Managers typically work fifty to sixty-five hours a week. However, because the restaurant serves the public and are open seven days a week, managers may work longer, irregular hours. The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those an employee encounters while performing the essential functions of this position. ?Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This position requires employees to work in close quarters with other employees and/or guests which may result in physical, non-sexual contact with other employees and/or guests. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk. The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee may frequently lift and/or move up to 45 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing. The duties of this position may change from time to time. Link Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of LRG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. LRG is proud to be an Equal Opportunity Employer.? We do not discriminate based on race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

TANA is a new fine dining Italian concept from award winning chef Michael Gulotta.We are looking for AM and PM line cooks to join our talented team.

Do you thrive in the fast-paced environment of a professional kitchen?.Are desserts, pastries and baking your passion?.Do you want to join the team of an innovative and exciting restaurant?.Then, look no further than Emeril's!.We are looking for pastry cooks with production and plating experience.Re

Pastry Chef to work in conjunction with our chefs to execute the dessert menu and bread program. Proven experience as a Pastry Chef or in a similar role, with a portfolio of work. Collaborate with the executive chef and kitchen team on menu development and special event offerings.

As Sous Chef, you will play a key role in supporting the leadership of our kitchen under.

Job Description Our team members are the key to our company’s success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status. To see our fill list of Team Member Benefits please visit our career site: www.gotoworkhappy.com/benefits Job Description: Basic functions of a Line Cook: • Making prep recipes and cooking menu products to spec, • Receiving and ordering product, • Properly labeling, dating, covering and refrigerating prepped food items for the line, • Performing opening, closing & side duties – setting up, stocking, and breaking down all kitchen equipment and prep, line, expo stations, • Maintaining a clean and organized kitchen, line, expo, dish room and back dock, • Practicing safety and sanitation standards, • Having a sense of urgency, • Properly reading items printed on order tickets or automated Kitchen Display System, • Assembling orders - double checking product quality and specs, • Demonstrating impeccable product knowledge, • Involved in handling all re-cook, special prep, long ticket, large party/voucher group procedure

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Mister Mao is a tropical roadhouse opening in July 2021 on Tchoupitoulas Street. We serve food from all around the globe. We aren't about tradition. We will never claim to be authentic, only that we cook authentically. Born from a tropical fever dream Mister Mao is about connecting people across cultures and experiences through good food and honest hospitality. The back of house team is seeking high energy, highly motivated line cooks. Mister Mao has an open kitchen concept with a chef's counter that is handled by the BOH. This means that all employees must be ready to provide excellent hospitality to guests with a professional presentation. This also means that BOH employees will enjoy the earning potential of their own tip pool along with competitive hourly rates. We seek applicants that are serious about working in the industry and strive to attain a well rounded understanding of restaurant operations. Ideal applicants will be able to fill full time positions (five days per week). Applicants must be friendly, accommodating and available to work a varied schedule, including nights, weekends and holidays. Experience within other professional, and high volume dining establishments required. Please respond via email with your resume and a brief description of why you are interested in this position. Looking forward to hearing from you! Honk Dog Nola LLC is proud to be an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status.

Job Description This isn't your typical kitchen job. You'll be part of everything from intimate private dinners to weddings, corporate events, and large scale catering working directly with one of South Louisiana's premier private chefs. What You'll do: Execute high quality dishes across private events and catering. Support prep, production, and service. Maintain clean, organized kitchen standards Work as part of a team that shows up and gets it done. Experience as a cook or chef (catering a plus). Strong work ethic and ability to move in a fast paced environment. Attention to detail in food and presentation. Team player with a positive attitude. Flexible schedule (nights/weekends as needed) Competitive pay based on experience.

Job Description We are seeking a Chef/Cook to join our dedicated kitchen staff! You will assist in the preparation, cooking, and presentation of meals in our professional kitchen. Responsibilities: • Prepare all served food, • Plan food production to coordinate with meal serving hours, • Memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions, • Follow standard recipes and special diet orders, • Operate standard kitchen equipment safely and efficiently, • Adhere to all sanitation and food production codes, • Clean and maintain kitchen equipment, utensils, and appliances Qualifications: • Previous experience in cooking, culinary arts, or other related fields, • Knowledge of kitchen equipment and cooking techniques, • Strong attention to detail, • Ability to thrive in a fast-paced environment, • Ability to work well in teams

Job DescriptionLine Cook912 Royal Street • French Quarter • New Orleans Join our team at The Royal, a family-owned restaurant in one of New Orleans’ most iconic courtyards. We are building a team of dedicated hospitality professionals who care about our guests and one another. We are looking for a skilled, dependable line cook who cares about flavor, consistency, and a well-run kitchen. What you will do • Prepare and cook menu items to Chef Jerry’s recipes and standards., • Keep your station stocked and organized and communicate clearly during service., • Follow food safety practices and complete daily cleaning and closing duties.What we are looking forOne year of line cook experience preferred. Strong kitchen fundamentals, attention to detail, and the ability to work well with a team. BenefitsMedical, dental, vision, and mental health benefits; Oyster Sunday benefits; dining and parking discounts. ApplyEmail careers@theroyalnola.com with your résumé or a brief introduction including your work experience, availability, and phone number. Please put “Line Cook” in the subject line. www.theroyalnola.com • Instagram @theroyalnola

Monitoring and maintaining all kitchen equipment. The Sous Chef at Emeril's reports directly to the Chef de Cuisine and assists in the day-to-day operation of the entire kitchen. Superior skills in all areas of the kitchen and cooking techniques.

Your job is to work as part of the team in the kitchen, producing high-quality menu items under the immediate direction of the pastry chef.We are looking for talented individuals that thrive in a fast-paced environment.You will prep, cook and season all food according to the recipe; control food pro

TANA is looking for an experienced sous chef to join our strong management team. This position reports directly to the Chef and aids in supervising all kitchen operations and Back of House staff to ensure smooth execution of service and continued communication with the Front of House. Proven experie

Job Description Job Overview • Prepare all menu items and prep work to Taste Buds Management standards., • Quality indicators, • Recipes, • Specifications, • Procedures, • Ticket times, • Plate presentation, • Garnish specifications, • Ensure orders are coordinated and completed for delivery to Expo., • Ensure timely preparation of "Take Out" orders (if applicable)., • Ensure timely preparation of "Catering To Go" Orders (if applicable). To perform the job successfully, an individual should demonstrate the following competencies: Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Monitors own work to ensure quality. Quantity - Completes work in timely manner; Works quickly Safety - Observes safety procedures; Reports potentially unsafe conditions; Uses equipment and materials properly. Attendance / Punctuality - Consistently at work and on time; Ensures work shifts are covered when absent. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Have the ability to learn, understand, discuss and utilize our Company culture as an essential tool in performing your job and interacting with guest, fellow employees and management. Education and / or Experience High school diploma or general education degree (GED); or one to three months related experience and / or training; or equivalent combination of education and experience. Language Skills Ability to read and comprehend simple instructions; Ability to write simple correspondence; Ability to effectively present information in one-on-one and small group situations with other employees; Ability to read, write, and understand written and spoken English language. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure. Reasoning Ability Ability to apply common sense understanding to carry out detailed but uncomplicated written or oral instructions. Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this Job, the employee is regularly required to stand; Walk; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and taste or smell. The employee must regularly lift and / or move up to 20 pounds, frequently lift and / or move up to 25 pounds, and occasionally lift and / or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust and focus. Work EnvironmentThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually loud.The temperature changes frequently depending on the area of the restaurant. The general ambient temperature ranges from 70 to 75 degrees in the dining area, 0 to 45 degrees in freezers and / or walk-in coolers, and 80 to 95 degrees in the kitchen area. Floors are hard surfaces changing from tile to wood to carpet. Employee should have the ability to stand and walk on these surfaces in wet or dry conditions for the time duration of their scheduled shift.Employees must have the ability to walk up and down the stairs and ramps under both dry and damp conditions while carrying items of weights described above in PhysicalDemands.Lighting varies from dim in the dining areas to bright in kitchen production areas.Employees may encounter food allergens such as nuts, tree nuts, fish, shell fish, milk, eggs, wheat, and soy.Employees must follow all drug, alcohol, and smoking policies. #Z2

Job DescriptionCompany Description Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for our guests. With over 30,000 colleagues worldwide, we are dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen. Hotel Overview: Located in the heart of downtown Fairmont New Orleans will be an impressive new addition to Fairmont’s luxury portfolio, offering 250 luxury guest rooms, four food & drink venues, a rooftop pool with expansive views of the city, more than 19,000 square feet of function space, and a 10,000 square-foot spa. This property is destined to become an illustrious destination in the Central Business District, nearby the city’s renowned and historic French Quarter. Job Description The Cook position may be assigned as Cook I, Cook II, or Cook III based on the candidate's experience, demonstrated culinary skills, qualifications, and operational needs of the hotel. Placement level and compensation will be determined during the selection process. • Prepare and execute food items according to established recipes, production schedules, yield guides, and quality standards., • Complete daily mise en place and ensure assigned workstations are properly stocked and prepared for service., • Prepare ingredients using proper culinary techniques, including cutting, chopping, portioning, seasoning, marinating, blanching, roasting, sautéing, grilling, and other methods as assigned., • Support culinary production for restaurants, banquets, in-room dining, VIP experiences, employee dining, and other hotel operations as assigned., • Maintain knowledge of recipes, ingredients, preparation methods, portion sizes, allergens, and presentation standards., • Monitor food quality, freshness, temperature, portioning, and presentation throughout preparation and service., • Follow production schedules and established pars to ensure adequate preparation for anticipated business levels., • Communicate shortages, quality concerns, equipment issues, and other operational needs to the Chef de Partie or Sous Chef., • Properly label, date, rotate, store, and handle food products in accordance with food safety standards., • Practice proper FIFO product rotation and minimize food waste through appropriate preparation and storage., • Maintain a clean, organized, and sanitary workstation throughout the shift., • Properly clean and sanitize kitchen equipment, utensils, work surfaces, storage areas, and assigned workspaces., • Follow all applicable Louisiana health regulations, food safety requirements, HACCP procedures, and hotel standards., • Assist with opening and closing procedures, including equipment setup, stocking, breakdown, cleaning, and proper food storage., • Assist other kitchen stations and culinary colleagues during high-volume service periods., • Work closely with Chef de Parties, Sous Chefs, Stewarding, and other Culinary colleagues to ensure smooth service execution., • Assist with receiving, organizing, storing, and rotating deliveries as assigned., • Support multiple culinary operations and adapt to changing business needs throughout the hotel., • Participate in culinary training, tastings, meetings, and professional development opportunities., • Maintain professional and respectful communication with Culinary, Stewarding, Front of House, and other hotel colleagues., • Maintain a clean and professional appearance consistent with Fairmont New Orleans standards., • Contribute to a positive, collaborative, and respectful kitchen culture., • Perform additional duties as assigned by culinary leadership. Qualifications, • Previous experience as a Cook, Line Cook, Commis, or similar culinary position preferred., • Previous hotel, restaurant, banquet, or high-volume culinary experience preferred., • Culinary school, apprenticeship, or formal culinary training is an asset., • Basic knowledge of professional cooking techniques and kitchen operations., • Ability to comprehend and accurately follow recipes and standardized production procedures., • Basic understanding of food safety, sanitation, and proper food handling procedures., • Strong knife skills and familiarity with professional kitchen equipment., • Ability to communicate effectively in English., • Ability to perform basic mathematical calculations and accurately measure ingredients., • Strong attention to detail and commitment to food quality and consistency., • Ability to work effectively under pressure in a fast-paced, high-volume environment., • Positive attitude with a willingness to learn and develop culinary skills., • Ability to work cohesively with fellow colleagues as part of a diverse culinary team., • Ability to work flexible schedules, including mornings, evenings, weekends, holidays, and extended shifts as operationally required., • Must possess or be able to obtain required Louisiana food safety certifications., • Must be legally authorized to work in the United States. Additional Information All your information will be kept confidential according to EEO guidelines.

Job Description Link Restaurant Group was founded by James Beard Award winning executive Chef Donald Link and Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants in New Orleans. Currently that includes Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie and Calcasieu Private Dining. Growing up in south Louisiana taught Chef Link about the importance of traditions and the regions unique flavors, which helped define their guiding philosophy to produce honest, simple food. We offer competitive wages, health insurance (medical, dental and vision), 401k with company match, paid sick days, paid personal days, in-house dining discounts, career progression and professional development. Line cooks will be required to execute menu items and recipes as set forth by the Chef de Cuisine. You are responsible for operating the mechanics of your station in accordance with the standards and expectations of Link Restaurant Group. You will also be held accountable for BOH cleanliness and organization. Responsibilities: Be able to set up and work line stations at required level Complete daily station mis en place in a timely, efficient fashion Consistently execute menu items while following current restaurant recipes Be able to work in a professional manner with fellow BOH employees Operate, clean, and maintain all kitchen equipment Maintain a clean and organized station Assist in weekly deep cleaning of the BOH Be able to taste all food at any required moment before and during service Follow all proper food safety practices and kitchen safety practices Continue to improve upon existing skill set Skills & Requirements: Minimum of one year of kitchen experience preferred but not required Basic knife skills Sanitation Knowledge Food safety knowledge Passionate about food and hospitality Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Link Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of LRG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. LRG is proud to be an Equal Opportunity Employer. We do not discriminate based on race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status. Job Type : Full Time Compensation Type : Hourly

Job DescriptionWHO WE ARE // Barracuda is a neighborhood taco stand & margarita garden, offering outdoor dining and takeout, serving high quality tacos on fresh tortillas. We believe that great food and drinks should be prepared simply - at an accessible price point - and foster fun and memorable experiences for a diverse community of people. We are a busy, high volume restaurant, hiring team members looking to grow! THE JOB // As a member of the team you provide our customers an exceptional, consistent experience by implementing Barracuda's standards of service, product quality, and cleanliness. Every member of our team works to create an environment where everyone is treated with respect and dignity. Back Focused Positions: • Line Cook - full-time, must be available on weekends and evenings, including Sundays THE OFFER // By joining Barracuda, you’re becoming a member of a team that values respect, fairness, and balance. In addition to a dynamic professional environment, Barracuda offers a competitive hourly rate + tips shared equally among the team, PTO/SICK pay, access to free mental wellness program upon hire, access to Medical/Dental/Vision after 90 days of employment, and 50% staff discounts all the time. REQUIREMENTS // • Personable and enjoys working with customers and a diverse team, • Personal interest and enthusiasm for food and proactive hospitality, • Ability to stand for long periods of time (6 or more hours per shift), • Ability to lift heavy objects (25+ pounds) and work in various weather conditions, including extreme heat and cold

Job Description Job Overview • Prepare all menu items and prep work to Taste Buds Management standards., • Quality indicators, • Recipes, • Specifications, • Procedures, • Ticket times, • Plate presentation, • Garnish specifications, • Ensure orders are coordinated and completed for delivery to Expo., • Ensure timely preparation of "Take Out" orders (if applicable)., • Ensure timely preparation of "Catering To Go" Orders (if applicable). To perform the job successfully, an individual should demonstrate the following competencies: Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Monitors own work to ensure quality. Quantity - Completes work in timely manner; Works quickly Safety - Observes safety procedures; Reports potentially unsafe conditions; Uses equipment and materials properly. Attendance / Punctuality - Consistently at work and on time; Ensures work shifts are covered when absent. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Have the ability to learn, understand, discuss and utilize our Company culture as an essential tool in performing your job and interacting with guest, fellow employees and management. Education and / or Experience High school diploma or general education degree (GED); or one to three months related experience and / or training; or equivalent combination of education and experience. Language Skills Ability to read and comprehend simple instructions; Ability to write simple correspondence; Ability to effectively present information in one-on-one and small group situations with other employees; Ability to read, write, and understand written and spoken English language. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure. Reasoning Ability Ability to apply common sense understanding to carry out detailed but uncomplicated written or oral instructions. Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this Job, the employee is regularly required to stand; Walk; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and taste or smell. The employee must regularly lift and / or move up to 20 pounds, frequently lift and / or move up to 25 pounds, and occasionally lift and / or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust and focus. Work EnvironmentThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually loud.The temperature changes frequently depending on the area of the restaurant. The general ambient temperature ranges from 70 to 75 degrees in the dining area, 0 to 45 degrees in freezers and / or walk-in coolers, and 80 to 95 degrees in the kitchen area. Floors are hard surfaces changing from tile to wood to carpet. Employee should have the ability to stand and walk on these surfaces in wet or dry conditions for the time duration of their scheduled shift.Employees must have the ability to walk up and down the stairs and ramps under both dry and damp conditions while carrying items of weights described above in PhysicalDemands.Lighting varies from dim in the dining areas to bright in kitchen production areas.Employees may encounter food allergens such as nuts, tree nuts, fish, shell fish, milk, eggs, wheat, and soy.Employees must follow all drug, alcohol, and smoking policies.

Job DescriptionDescription: About Hotel Saint Vincent Located in a landmark 1861 building in the Lower Garden District of New Orleans, Hotel Saint Vincent is a 75-room hotel from Austin-based hospitality group McGuire Moorman Lambert Hospitality, founded by industry veterans Larry McGuire, Tom Moorman, and Liz Lambert. Hotel Saint Vincent honors the property's storied history while delivering exceptional hospitality through thoughtful design, genuine service, and memorable guest experiences. Job Summary The Line Cook supports Hotel Saint Vincent’s culinary operations by preparing high-quality food according to established recipes, presentation standards, and the direction of the culinary leadership team. This position helps maintain an organized, efficient, and professional kitchen while upholding Hotel Saint Vincent’s standards for quality, cleanliness, safety, and hospitality. What You’ll Do • Prepare and cook menu items according to established recipes, portioning guidelines, and presentation standards., • Set up and maintain a clean, organized, and properly stocked workstation., • Ensure ingredients and supplies are prepared and available for service., • Follow all food safety, sanitation, labeling, storage, and personal hygiene standards., • Label, date, rotate, and store food according to FIFO standards., • Complete required food temperature and production logs accurately., • Communicate ingredient shortages, quality concerns, and equipment issues promptly., • Use food, supplies, and equipment responsibly to minimize waste., • Assist with preparing daily staff meals as assigned., • Work collaboratively with culinary, restaurant, and hotel team members and perform other duties as assigned.Requirements: What We’re Looking For • At least one year of professional line cook or kitchen experience is preferred., • Working knowledge of culinary techniques, food preparation, kitchen equipment, and food safety practices., • Ability to follow recipes, instructions, and established procedures accurately., • Strong organizational skills, attention to detail, and commitment to quality and cleanliness., • Ability to work efficiently in a fast-paced kitchen environment., • Dependability and the ability to work independently and collaboratively., • Availability to work early mornings, evenings, weekends, and holidays as required. Physical Requirements This position requires prolonged standing and frequent walking, reaching, bending, and handling of food, supplies, tools, and kitchen equipment. The employee must be able to lift and move up to 25 pounds. The role is performed in a fast-paced kitchen environment with exposure to heat, noise, and varying temperatures. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the position. Why You’ll Love Working With Us • Competitive pay, • Paid time off, • MML discounts on hotel stays, dining, and retail, • Medical, dental, and vision insurance, • Disability, life insurance, and retirement benefits, • Career development and advancement opportunities By applying for this position, you acknowledge and agree to the background check process as a condition of employment. Hotel Saint Vincent is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, sex, gender, age, marital status, sexual orientation, disability, veteran status, or any other status protected by applicable law. All qualified applicants will receive consideration for employment, and selection decisions will be based on job-related qualifications and business needs.

Job DescriptionWHO WE ARE // Barracuda is a neighborhood taco stand & margarita garden, offering outdoor dining and takeout, serving high quality tacos on fresh tortillas. We believe that great food and drinks should be prepared simply - at an accessible price point - and foster fun and memorable experiences for a diverse community of people. We are a busy, high volume restaurant, hiring team members looking to grow! THE JOB // As a member of the team you provide our customers an exceptional, consistent experience by implementing Barracuda's standards of service, product quality, and cleanliness. Every member of our team works to create an environment where everyone is treated with respect and dignity. Back Focused Positions: • Line Cook - full-time, must be available on weekends, including Sundays; morning availability highly preferred THE OFFER // By joining Barracuda, you’re becoming a member of a team that values respect, fairness, and balance. In addition to a dynamic professional environment, Barracuda offers a competitive hourly rate + tips shared equally among the team, PTO/SICK pay, access to free mental wellness program upon hire, access to Medical/Dental/Vision after 90 days of employment, and 50% staff discounts all the time. REQUIREMENTS // • Personable and enjoys working with customers and a diverse team, • Personal interest and enthusiasm for food and proactive hospitality, • Ability to stand for long periods of time (6 or more hours per shift), • Ability to lift heavy objects (25+ pounds) and work in various weather conditions, including extreme heat and cold

Job Description Line Cook Link Restaurant Group was founded by James Beard Award winning executive Chef Donald Link and Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants in New Orleans. Currently that includes Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie and Calcasieu Private Dining. Growing up in south Louisiana taught Chef Link about the importance of traditions and the regions unique flavors, which helped define their guiding philosophy to produce honest, simple food. We offer?competitive?wages, health insurance (medical, dental and vision), 401k with company match, paid sick days, in-house dining discounts, career progression and professional development. Line cooks will be required to execute menu items and recipes as set forth by the Chef de Cuisine. You are responsible for operating the mechanics of your station in accordance with the standards and expectations of Link Restaurant Group. ?You will also be held accountable for BOH cleanliness and organization. ? Responsibilities: • Be able to set up and work line stations at required level, • Complete daily station mis en place in a timely, efficient fashion, • Consistently execute menu items while following current restaurant recipes, • Be able to work in a professional manner with fellow BOH employees, • Operate, clean, and maintain all kitchen equipment, • Maintain a clean and organized station, • Assist in weekly deep cleaning of the BOH, • Be able to taste all food at any required moment before and during service, • Follow all proper food safety practices and kitchen safety practices, • Continue to improve upon existing skill set Skills & Requirements: • Minimum of one year of kitchen experience preferred but not required, • Basic knife skills, • Sanitation Knowledge, • Food safety knowledge, • Passionate about food and hospitality Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Link Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of LRG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. LRG is proud to be an Equal Opportunity Employer.? We do not discriminate based on race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job Description Description We’re here to add something unique to the social landscape of New Orleans. Our presentation may be casual, but our standards are HIGH–not only for what we serve, but also for our team. As a company, we strive to be the finest and most innovative in the hospitality industry. How will we achieve this? By hiring the right people for the right position and giving them the tools to succeed in the best city in America. Fulton Alley offers outstanding career opportunities for talented, highly motivated individuals with an eye for detail and an appreciation for the exceptional quality and level of service we deliver. More than just an equal opportunity employer, Brechtel Hospitality enthusiastically celebrates the powerful and profound diversity of our team. We believe that talent, drive and experience are the only relevant criterion for considering new team members. Qualities of an effective Line Cook: • Image, • Excellent Communication Skills:, • Punctuality, • Self-Motivated, • Organizational Skills, • Time Management, • Adaptability, • Patience At Fulton Alley, we are always looking to meet innovative and hospitality minded people to join our team! We use eVerify to confirm U.S. Employment eligibility.

Job Description Loews New Orleans Hotel offers careers in the city's Warehouse District, where culture, comfort and hospitality come together. Team members help create upscale guest experiences in a prime location near the energy, charm and character of the Big Easy. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer: • Competitive health & wellness benefits, retirement benefits, • Paid Sick Days, Vacation, Holidays & Paid Bereavement, • Training & Development opportunities, career growth, • Tuition Reimbursement, • Pet Insurance & Pet Bereavement, • Team Member Hotel Rates, other discounts, perks and more, • Complimentary meals in Team Member Café while working, • Community volunteer opportunities, • Complimentary parking, • Benefits are subject to eligibility and may vary by position Job Specific • Sets up and organizes work area with all necessary supplies and equipment, • Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used, • Prepares and stores raw food products properly, • Follows standardized recipes in the preparation and cooking of menu items, • Adheres to established portion control guidelines and minimizes waste, • Plates foods according to established plating/presentation guidelines, • Monitors finished product to ensure food is served promptly, notifies supervisor of any delays in service, • Ensures that a quality product is prepared and served in a timely manner, • Follows all Governmental Food Sanitation Standards at all times, • Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently, • Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations, • Notifies Supervisor of an equipment malfunction or safety hazards immediately, • Provides Stewards with timely notification of needs for clean dishes, pots, pans etc., • Returns utensils to pot wash area, informs Steward of any HOT items, • Cleans and breaks down work area, returns all ingredients to proper storage at end of shift, • Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shifts, • Other duties as assigned General • Promotes and applies teamwork skills at all times, • Notifies appropriate individual promptly and fully of problems and/or areas of concern, • Is polite, friendly, and helpful to guests, management and fellow team members, • Executes emergency procedures in accordance with hotel standards, • Complies with required safety regulations and procedures, • Attends appropriate hotel meetings and training sessions, • Maintains cleanliness and excellent condition of equipment and work area, • Complies with hotel standards, policies and rules, • Recycles whenever possible, • Remains current with hotel information and changes, • Complies with hotel uniform and grooming standards Qualifications • High School Diploma, or equivalent, • Three + years cooking experience in upscale, high volume hotel or freestanding restaurant or post secondary culinary training/certification as ”Cook” from a recognized culinary training school and two year hands on experience, • Thorough knowledge and understanding of Food Service Sanitation Standards, • Thorough knowledge and understanding of standard kitchen equipment and its use, • Ability to stand, stoop, bend; lift and carry up to 50 pounds, • Ability to read, write and speak English, • Ability to work flexible schedule to include weekends and holidays Loews Hotels & Co is an Equal Opportunity Employer committed to a diverse work culture. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, gender, national origin, or protected veteran status and will not be discriminated against on the basis of disability. If you would like to request a reasonable accommodation to submit an application or participate in the hiring process please contact our Human Resources team.

Job Description JOB DESCRIPTION: A Line Cook is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business. JOB RESPONSIBILITIES: • Set up stations and collect all necessary misenplais to prepare menu for service, • Weigh and measure ingredients for cooking, • Prepare a variety of foods including meat, seafood, poultry, vegetable and cold food items, • Prepare sauces and garnishes for allocated station, • Cover, date and correctly store all food items as per safe food-handling procedures, • Inform chef in advance of likely shortages, • Ensure the correct temperature of food, • Taste all food items for quality before serving, • Use food preparation tools in accordance with manufactures instructions, • Close the kitchen correctly and follow the closing checklist for kitchen stations, • Maintain an organized and sanitized work area at all times, • Constantly use safe and hygienic food handling practices, • Return dirty food preparation utensils to the appropriate areas, • Assist staff with other duties as assigned by kitchen manager, • Sanitize refrigerators and storerooms, • Operate and maintain all kinds of kitchen appliances, • Perform record keeping and reports generation duties, • Order and take delivery of food and supplies, • Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager, • Maintain outstanding working relationships with staff, guests and supervisors, • Performs other duties as assigned, requested or deemed necessary by management JOB QUALIFICATIONS: • High School graduate or equivalent vocational training, • Strong written and verbal communication skills, • Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision., • Punctuality and reliable attendance., • Interpersonal skills and the ability to work well with co-workers and the public., • Proper food safety training and certification as described by law, • Ability to lift 60 lbs and stand for long periods of time, • High level of professionalism

Job DescriptionWHO WE ARE // Barracuda is a neighborhood taco stand & margarita garden, offering outdoor dining and takeout, serving high quality tacos on fresh tortillas. We believe that great food and drinks should be prepared simply - at an accessible price point - and foster fun and memorable experiences for a diverse community of people. We are a busy, high volume restaurant, hiring team members looking to grow! THE JOB // As a member of the team you provide our customers an exceptional, consistent experience by implementing Barracuda's standards of service, product quality, and cleanliness. Every member of our team works to create an environment where everyone is treated with respect and dignity. Back Focused Positions: • Prep Cook - full-time, must be available to work morning shifts (6am start) on weekends, including Sundays THE OFFER // By joining Barracuda, you’re becoming a member of a team that values respect, fairness, and balance. In addition to a dynamic professional environment, Barracuda offers a competitive hourly rate + tips shared equally among the team, PTO/SICK pay, access to free mental wellness program upon hire, access to Medical/Dental/Vision after 60 days of employment, and 50% staff discounts all the time. REQUIREMENTS // • Personable and enjoys working with customers and a diverse team, • Personal interest and enthusiasm for food and proactive hospitality, • Ability to stand for long periods of time (6 or more hours per shift), • Ability to lift heavy objects (25+ pounds) and work in various weather conditions, including extreme heat and cold

Job Description BRG Line Cook Job Description: Prepares and produces menu items to recipe standards in a quick and efficient manner. Prepares all items according to recipe standards. Maintains required stock levels in the restaurants. Makes recommendations in the ordering of supplies. Prepares items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts. Prepares, cooks and seasons all food. Shows skills in garde manager, broiler, saucier and large quantity cooking according to recipe specifications. Controls food production in all work areas including proper cooking methods, proper cooking times and temperature. Familiar with all phases of food preparation techniques. Adheres to kitchen maintenance and sanitation programs. Maintains assigned station and equipment in a clean and sanitary condition. Maintain current and accurate information regarding the menu (i.e. preparation techniques, seasonings, ingredients and plate presentation). ESSENTIAL FUNCTIONS: Operating kitchen equipment safely and correctly. This includes ovens, stoves, mixers, fryer, etc Having proficient knife skills. Being able to execute different cuts and use various knives. Slicing various meats with a commercial meat slicer. Being able to work different stations and follow different recipes: Assembling salads and other small, pre-prepared items. Assembling different dessert items and scooping gelato/ice cream. Executing several different types of cooking techniques and styles. Being able to safely and properly use a gas stovetop/range, oven, pressure cookers, deep fryers, and other kitchen equipment. Executing all dishes properly, following set recipe guidelines and instructions laid out by the chefs. Never presenting subpar food to be served and correcting any errors quickly. Plating dishes correctly as instructed by the chef. Knowing all necessary plating techniques. Maintaining a clean work environment throughout the shift. Properly replacing items after using them and wiping down work surfaces regularly. Being able to maintain items in the walk-in coolers. Involves labeling, consolidating, and rotating food items as well as cleaning up floors and shelves. Setting up the line. Involves paying attention to dated items and properly rotating them daily and nightly. Prep, stock & organize before and after each shift. Understand & follow food safety and sanitation guidelines including proper time and temperature controls, preventing cross contamination, practicing frequent hand-washing and personal hygiene, proper cleaning and sanitizing, and reporting illnesses to management. Remain organized throughout shift to ensure timeliness and accuracy of all food orders. Ensure proper quality, freshness, preparation, cooking times, correct doneness, consistency, firmness, temperatures, and presentation of every food item. Track and report any food waste. Scrubbing floors, walls, coolers, and work area at the end of the shift. Moving equipment around to ensure all areas are properly cleaned every day. Receive and follow all verbal instruction from the chef or manager concerning orders, special requests, and adjustments needed Exhibit creativity and enthusiasm for food. Able to work in a team environment Maintain necessary communication with all other team members and management to achieve accuracy of orders placed. Comply with safety rules and regulations, including the proper handling of all relevant equipment. Report any equipment failure, damage, hazardous conditions, or injury to the chef, sous chef, or kitchen manager immediately to ensure safety. Work efficiently and complete required tasks within assigned time frame. Attend all scheduled employee meetings and participate in a meaningful way. Perform side duties including cleaning and food production as requested. Other duties as assigned. REQUIREMENTS: High school graduate or equivalent is preferred. A minimum of 3 years experience in a similar role, preferred. ServSafe Training preferred Basic math and computer/tablet skills. Ability to stay professional in a stressful work environment. Ability to work in a team environment and maintain a professional manner. Superb multitasking skills and an eye for detail. Available to work different hours including weekends, days, nights, and holidays. Positive, engaging personality and professional appearance. Ability to uphold company standards relating to appearance and dress. Exceptional interpersonal and communication skills as well as strong task and time management abilities. Ability to stand, walk, bend, and lift for extended periods (eight or more hours). Able to lift, push, pull and carry a minimum weight up to 50 lbs. Able to stand and walk for extended periods of time, up to eight hours per day. Able to reach above head and shoulder levels. Able to twist, kneel, bend and crawl. Able to squat and crouc

Job DescriptionBenefits: • Dental insurance, • Free food & snacks, • Health insurance, • Vision insurance Position Summary Prepare and / or directs the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. Essential Duties and Responsibilities The essential functions include, but are not limited to the following: • Prepares food served using established production procedures and systems., • Complies with established sanitation standards, personal hygiene, and health standards. Observes proper food preparation and handling techniques., • Stores food properly and safely by marking dates and items., • Reports necessary equipment repair and maintenance., • Correctly prepares all food served following standard recipes., • Keep work area neat and clean at all times; clean and maintain equipment used in food preparation., • Complete food temperature checks before service., • Performs other work-related duties as assigned. Basic Qualifications Education/Training: A high school diploma or equivalent preferred. Must be 18 years of age. Skill(s): Moderate reading and writing skills; proficient interpersonal relations and communicative skills; ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less; manual dexterity; auditory and visual skills; ability to follow written and oral instructions and procedures. Experience: Prior experience in related food service positions required. Standard Requirements • Supports the Mission, Values and Vision of (the company) and the facility., • Safety, including universal precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs., • Compliance with current law and policy to provide a work environment free from sexual harassment and all illegal and discriminatory behavior., • Supports and participates in common teamwork:, • Cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment., • Uses tactful, appropriate communications in sensitive and emotional situations., • Completes requirements for acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned., • Must meet USCG physical examination requirements., • Must submit to pre-employment drug testing and will then be subject to random screenings as per the US Coast Guard.Job Location Dishroom, kitchen, serving areas and off location as assigned. Equipment/machines used in the performance of this job The incumbent must maintain skills necessary to safely and efficiently operate the following equipment and machines used in the performance of this job: • Kitchen equipment, i.e., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives., • Telephone

Job Description Requirements/Responsibilities • Ability to lift 50 lbs, • Ability to stand for 10+ hours, • Ability to tolerate high temperature and moisture for extended periods of time, • Ability to work at a fast pace for 10+ hours, • Ability to adhere to uniform guidelines, • Understanding of food safety guidelines, • Have reliable form of transportation, • Perform other related duties assigned by management Must possess the following qualities: • Winning personality, • Consistent positive attitude, • Team work mentality, • Fluent in English We use eVerify to confirm U.S. Employment eligibility.

Job Description Prep Cook (Preparador) – Join the Felipe’s Kitchen Team! ???????? Full-Time | Fast Hiring | Great Benefits | Growth Opportunities ???? Why You’ll Love Working at Felipe’s Health, Dental & Vision Insurance Paid Vacation 401(k) with Company Match (up to 4%) Supportive, Team-Oriented Kitchen Environment Opportunities to Grow into Cook Roles If you enjoy working with fresh ingredients, staying organized, and being part of a fast-paced kitchen team, Felipe’s is the place to grow your skills. About the Role The Prep Cook (Preparador) is essential to our scratch kitchen. You’ll prepare fresh ingredients and keep our coolers stocked so the kitchen can run efficiently and deliver high-quality food to our guests. You’ll work closely with Cocineros (Cooks), Kitchen Leads, and the Manager on Duty to ensure everything is prepped correctly and ready for service. What You’ll Do Accurately prepare all recipes according to Felipe’s standards Follow prep lists and complete tasks in the correct order Measure and portion ingredients correctly Taste food to ensure quality and consistency Set up and stock cold lines with fresh product Assist Cocineros in keeping the line stocked during service Unload, rotate, and organize deliveries Follow all food safety and knife safety procedures Maintain a clean, organized prep kitchen and refrigerators Assist with cleaning, dishwashing, and trash as needed Properly care for kitchen equipment and report issues What We’re Looking For Passion for food and working in a kitchen Strong attention to detail and organization Ability to work quickly and efficiently Team-first attitude and good communication Willingness to learn and grow Knowledge of food safety (training provided) Why Felipe’s For over 19 years, Felipe’s has served scratch-made, small-batch Mexican food and hand-squeezed Key Lime Margaritas across New Orleans and Southwest Florida. We’re built on strong teams, fresh food, and real growth opportunities. ????️ Ready to build your kitchen skills and grow your career? Apply today and join the Felipe’s team!

Job Description Line Cook Link Restaurant Group was founded by James Beard Award winning executive Chef Donald Link and Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants in New Orleans. Currently that includes Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie and Calcasieu Private Dining. Growing up in south Louisiana taught Chef Link about the importance of traditions and the regions unique flavors, which helped define their guiding philosophy to produce honest, simple food. We offer?competitive?wages, health insurance (medical, dental and vision), 401k with company match, paid sick days, in-house dining discounts, career progression and professional development. Line cooks will be required to execute menu items and recipes as set forth by the Chef de Cuisine. You are responsible for operating the mechanics of your station in accordance with the standards and expectations of Link Restaurant Group. ?You will also be held accountable for BOH cleanliness and organization. ? Responsibilities: • Be able to set up and work line stations at required level, • Complete daily station mis en place in a timely, efficient fashion, • Consistently execute menu items while following current restaurant recipes, • Be able to work in a professional manner with fellow BOH employees, • Operate, clean, and maintain all kitchen equipment, • Maintain a clean and organized station, • Assist in weekly deep cleaning of the BOH, • Be able to taste all food at any required moment before and during service, • Follow all proper food safety practices and kitchen safety practices, • Continue to improve upon existing skill set Skills & Requirements: • Minimum of one year of kitchen experience preferred but not required, • Basic knife skills, • Sanitation Knowledge, • Food safety knowledge, • Passionate about food and hospitality Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Link Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of LRG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. LRG is proud to be an Equal Opportunity Employer.? We do not discriminate based on race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Job Description Unidine is hiring immediately for full time and part time COOK positions. • Location: Lambeth House - 150 Broadway Street, New Orleans, LA 70118., • Schedule: Full time and part time schedules; morning and evening shifts available. Hours and days may vary; including weekends. Further details upon interview., • Requirement: 1 year of prior professional cooking experience required., • Perks: No late nights! Free parking! Shift meal! Uniform provided! Training and growth opportunities!, • Pay Range: $17.00 per hour to $20.00 per hour WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation! You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. Every day brings new opportunities to enhance lives, create connections, and make a difference. If you enjoy creating memorable experiences, you will be a great addition to the Unidine team! Job Summary Summary: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential Duties and Responsibilities: • Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules., • Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items., • Uses established ticket collection procedures during service. Responsible for records from area worked during service periods., • Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures., • Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards., • Operates and maintains kitchen equipment as instructed., • Assists in production planning, record keeping and reporting as required., • Assists in the ordering and receiving of all food and supplies as required., • Reports needed maintenance, faulty equipment or accidents to the supervisor immediately., • Attends in-service and safety meetings., • Maintains good working relationships with coworkers, customers, administrators and managers., • Performs job safely while maintaining a clean, safe work environment., • Performs other duties as assigned., • Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards., • Personal commitment to your own safety and that of others., • Abides by all Company policies and procedures including but not limited to:, • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. BENEFITS FOR OUR TEAM MEMBERS • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, and Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program, • Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyUnidine.pdf Unidine is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Req ID: 1550049

Job Description About the Company: Lighthouse Bar and Grill located at New Orleans RV Resort & Marina. The resort is located near Lake Front Airport. We offer a fun and festive environment with restaurant service, poolside service, game room, big screen TVs and friendly clientele. We offer a Company culture that is centered around teamwork, diversity, mutual respect, combined with supportive interactions with an experienced leadership team dedicated to Team Member success. About the Job: We are looking for a reliable Line Cook who takes pride in their work and a job well done. A sense of energy, passion, integrity, honesty, great attendance, and personal responsibility. • Able to work a flexible schedule including weekends and day and night shifts., • Work an average of 30 to 35 hours per week, • Prepare food items by cutting, chopping, mixing., • Cook food items by grilling, frying, sautéing, and other cooking methods, • Able to expedite food orders/tickets in timely manner., • Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage., • Clean and sanitize cooking surfaces at the end of the shift., • Stock food items and other necessary supplies. Key Responsibilities: • Sets up and stocks food items and other necessary supplies., • Prepares food items by cutting, chopping, mixing, • Cooks food items by grilling, frying, sautéing, and other cooking methods, • Must be able to expedite tickets in timely manner., • Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage., • Cleans and sanitizes cooking surfaces at the end of the shift., • 1-3 years cooking experience in a restaurant, hotel, or resort., • Safe serve certified or able to obtain. Required Skills/Abilities: • Experience working as a line cook in a fast-paced environment., • Strong multitasking and organizational skills., • Good understanding of ingredients, recipes, kitchen safety and hygiene., • Passionate about culinary arts and creative cooking., • Excellent verbal and written communication skills., • Familiar with general kitchen equipment and appliances., • Able to follow instructions accurately and efficiently., • Able to perform well under pressure in a fast-paced environment., • Physically able to stand and move around for long periods of time., • Able to lift up to 40 pounds. Compensation: Hourly Pay Rate Range | $14 - $16 | Commensurate with Experience Applebrook Homes, LLC is committed to hiring and retaining a diverse workforce. We are proud to be an Equal Opportunity Employer, making decisions without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability status, age, marital status, protected veteran status or any other protected class. Job Posted by ApplicantPro

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Flexible schedule, • Training & development About the Role: DMNO LLC is looking for a skilled and passionate Broiler Cook to join their kitchen team at 620 Chartres St in the heart of New Orleans, LA! If you thrive in a fast-paced kitchen environment and take pride in delivering perfectly cooked dishes, this is the opportunity for you. Come bring your culinary talent to a team that values quality and craftsmanship. Responsibilities: • Operate and manage broiler station during service, ensuring consistent food quality and timing, • Prepare and cook meats, seafood, and other proteins to order according to recipe and guest specifications, • Monitor cooking temperatures and ensure all food is cooked to proper internal temperatures, • Maintain a clean, organized, and sanitary broiler station throughout the shift, • Coordinate with line cooks and kitchen staff to ensure smooth, efficient service, • Assist with prep work, mise en place, and stocking of station before service, • Follow all food safety, sanitation, and kitchen safety protocolsRequirements:, • Prior experience as a broiler cook, line cook, or similar kitchen role preferred, • Ability to work in a high-volume, fast-paced kitchen environment, • Strong knowledge of food safety and sanitation standards (ServSafe a plus), • Reliable, punctual, and able to work nights, weekends, and holidays as needed, • Ability to stand for extended periods and lift up to 50 lbs, • Strong communication and teamwork skillsAbout Us: DMNO LLC is a proud part of the vibrant New Orleans culinary scene, located on the iconic Chartres Street in the French Quarter. We are committed to delivering an exceptional dining experience that keeps guests coming back time and again. Our team is our greatest asset, and we foster a supportive, energetic work environment where culinary professionals can grow and thrive.

Job Description Born from a small restaurant in New Orleans’ Mid-City neighborhood, Ruby Slipper Restaurant Group has grown to operate two brands with over 20 restaurants throughout the Southeast (and still growing!). Our concepts, Ruby Slipper and Ruby Sunshine, bring the spirit and soul of New Orleans to brunch Why would you want to work here? We Do Days!?Ruby is an all-day brunch concept open for Breakfast and Lunch Only! Make your money and be home in time for dinner! Job Summary: Accurately and efficiently prepare hot food products as well as prepare and portion food prior to cooking. Responsible for performing other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. What does it take to be a Ruby Krewe Member? • A firm belief that butter and bacon make everything better!, • Able to follow Ruby Standards and recipes consistently – responsible for the quality of products served, • Complies with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures, • Maintains a clean and sanitary work area, • A minimum of 1 year of experience in kitchen preparation and cooking, • Must be able to communicate clearly with managers, kitchen, and front of house krewe members, • Be able to reach, bend stoop, and frequently lift up to 50lbs, • Be able to work in a standing position for long periods of time (up to 10 hours) Other Duties: Please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. As the newest Ruby Krewe member, you’ll enjoy: • The flexibility to work Days Only!, • Medical and Dental group benefits, • Paid Time Off, • Opportunity for Growth and Pay Increases, • Family Meal and Discounts