Executive Chef / F&B Manager

Stonebridge Hospitality Associates•New Orleans, LA

2d•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 complying 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. Reasonable accommodations may be made for qualified individuals with disabilities. Stonebridge states that its openings are projected to close within 30 days of the original posting date; this position will no longer be available 30 days from 2026-11-05. Stonebridge is an equal opportunity employer and evaluates applications based on qualifications and the ability to meet the position’s requirements.

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.
Proven ability to manage food costs, control budgets, and optimize profitability.
Excellent leadership and communication skills to manage kitchen staff effectively.
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 lbs.
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 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 departments to plan and execute special events, banquets, and other food service needs.
Develop and update menus using seasonal ingredients and current trends.
Inspect kitchen equipment and workstations for cleanliness and efficiency.
Maintain vendor relationships to support 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.