Executive Chef / F&B Manager

Stonebridge Hospitality Management•New Orleans, LA

3d•Onsite

About The Position

The Executive Chef oversees food purchasing and preparation for the hotel's food service outlets and events. The role maintains culinary standards, supervises kitchen staff, and collaborates with other departments to deliver high-quality dining experiences while managing food costs and ensuring compliance with health and safety regulations. The position works primarily indoors in kitchen and office settings, with frequent exposure to kitchen equipment, heat, and cleaning chemicals. It requires standing and walking for extended periods and lifting and carrying up to 50 pounds. Evening, weekend, and holiday work may be needed to meet business demands. The job description notes that duties may change at any time and that reasonable accommodations may be made for qualified individuals with disabilities. Stonebridge is an equal opportunity employer. Applications are evaluated based on qualifications and the ability to meet the position's requirements. Openings are projected to close within 30 days of the original posting date; this position will no longer be available 30 days from November 5, 2026.

Requirements

Bachelor’s degree in Culinary Arts or a related field, or equivalent experience in culinary management.
At least 5 years of experience as an Executive Chef or in a similar leadership role.
Expertise in food preparation, presentation, and menu development.
Strong knowledge of food safety, sanitation, and health regulations.
Demonstrated ability to manage food costs, control budgets, and optimize profitability.
Excellent leadership and communication skills for effectively managing kitchen staff.
Ability to work in a fast-paced environment, handle multiple tasks, and maintain attention to detail.
Ability to stand and walk for extended periods during food preparation and service.
Ability to lift and carry up to 50 pounds.
Flexibility to work evenings, weekends, and holidays as needed.

Responsibilities

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