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Job Description Morrow Hospitality Group celebrates and elevates the rich culinary traditions of New Orleans. We invite you to join our family as we guide our guests on a memorable journey through flavor and culture. The Sous Chef will be a key player in the kitchen, working directly under the General Manager to manage daily operations, maintain quality control, and contribute to menu development. Responsibilities • Oversee and manage the daily operations of the kitchen, including food preparation, cooking, and plating, ensuring consistency and adherence to Morrow Hospitality's standards., • Supervise, train, and mentor kitchen staff, promoting a positive and efficient work environment. Delegate tasks and manage workflow to meet service demands., • Assist in managing inventory, ordering, and receiving supplies. Monitor food and labor costs to meet budgetary goals., • Ensure the highest level of food quality, presentation, and sanitation standards are maintained at all times., • Work closely with the Executive Chef on menu engineering, recipe testing, and ingredient sourcing, with a specific focus on Asian cuisine techniques and flavors., • Maintain a clean, organized, and safe kitchen environment in compliance with all local health and safety regulations. Qualifications • Minimum of three (3) years of progressive experience in the restaurant industry, with at least one year in a supervisory or leadership role., • Culinary degree or equivalent professional training is preferred., • Demonstrated ability to manage high-volume kitchen operations., • Strong leadership, communication, and interpersonal skills., • In-depth knowledge of food safety and sanitation practices., • Proficiency in inventory management software and POS systems.Company DescriptionMorrow Hospitality was born from a passion for community, exceptional service, and world-class hospitality. What started as a single vision has grown into a dynamic collection of must-visit destinations, offering a fusion of elevated dining, vibrant nightlife, and unparalleled experiences that leave a lasting impact.Morrow Hospitality was born from a passion for community, exceptional service, and world-class hospitality. What started as a single vision has grown into a dynamic collection of must-visit destinations, offering a fusion of elevated dining, vibrant nightlife, and unparalleled experiences that leave a lasting impact.

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. You will prep, cook and season all food according to the recipe; control food production; maintain a clean station and adhere to all kitchen maintenance and san

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

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. The Sous chef will work with the Chef de Cuisine and other Sous’ in developing and creating innovative menu items. Assist Chef de Cuisine with purchasing and stockin

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 Description Morrow Hospitality Group celebrates and elevates the rich culinary traditions of New Orleans. We invite an experienced and dedicated Line Cook to join our back-of-house team as we guide our guests on a memorable journey through flavor and culture. Position Summary The ideal candidate is a culinary professional with a minimum of 2 years of consistent professional kitchen experience, strong proficiency in working multiple stations (e.g., Sauté, Grill, Fry, Prep), and a deep understanding and experience with traditional Creole cuisine. This role requires speed, precision, and a commitment to maintaining the highest standards of food quality and kitchen cleanliness. Key Responsibilities • Execute all dishes according to standardized recipes and quality specifications, with a focus on authentic Creole flavors and preparation techniques., • Efficiently manage and operate various kitchen stations, including but not limited to Sauté, Grill, Fry, and Expo., • Ensure the proper handling, storage, and rotation of all food products in accordance with local health code regulations., • Maintain a clean, organized, and sanitary work environment throughout the shift, adhering to all food safety and hygiene standards., • Assist in daily prep work, including chopping, seasoning, and measuring ingredients for service., • Communicate effectively with the Head Chef, Sous Chef, and front-of-house staff to ensure smooth and timely service., • Monitor inventory levels for assigned station and communicate needs to management., • Train and mentor less experienced kitchen staff as needed., • Be available to work varied shifts, including nights, weekends, and holidays, at our restaurant located at Place. Qualifications • Minimum of 2 years of experience as a Line Cook in a high-volume, full-service restaurant., • Proven experience and familiarity with preparing Creole cuisine is mandatory., • Demonstrated ability to work all primary kitchen stations (Sauté, Grill, Fry, Prep). Skills and Attributes • In-depth knowledge of cooking techniques, including knife handling, seasoning, and temperature control., • Ability to work calmly and efficiently under pressure in a fast-paced environment., • Strong sense of urgency and attention to detail., • Excellent communication and team collaboration skills., • Current Food Handler's certification (or willingness to obtain one upon hire). Responsibilities • Prepare ingredients for cooking, including chopping vegetables, cutting meat, and gathering spices, • Cooking meals according to recipes and portion sizes, • Follow proper food handling and safety procedures to ensure the highest quality of food, • Maintain a clean and organized kitchen environment, • Collaborate with the culinary team to develop new menu items and improve existing recipes, • Monitor food inventory and communicate any shortages or needs to the kitchen manager, • Adhere to all health and safety regulations\nCompany Description Morrow Hospitality was born from a passion for community, exceptional service, and world-class hospitality. What started as a single vision has grown into a dynamic collection of must-visit destinations, offering a fusion of elevated dining, vibrant nightlife, and unparalleled experiences that leave a lasting impact. Morrow Hospitality was born from a passion for community, exceptional service, and world-class hospitality. What started as a single vision has grown into a dynamic collection of must-visit destinations, offering a fusion of elevated dining, vibrant nightlife, and unparalleled experiences that leave a lasting impact.

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 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.

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.

Proven experience as a Sous Chef or in a similar leadership role . 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 ser

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

Job DescriptionCompany Description Company 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 Position Overview The Barista is responsible for providing exceptional beverage service and creating memorable guest experiences at The Café by Chef Emeril at Fairmont New Orleans. This position prepares and serves high-quality coffee, espresso beverages, teas, and other café offerings while maintaining exceptional standards of presentation, product quality, cleanliness, and efficiency. The Barista serves as an ambassador of Fairmont New Orleans, creating warm and personalized interactions with guests while supporting the café's daily operations, revenue goals, and luxury service standards. Responsibilities • Consistently provide professional, warm, engaging, and personalized service while representing Fairmont New Orleans and The Café by Chef Emeril., • Welcome guests promptly and create a positive first impression through attentive, knowledgeable, and genuine hospitality., • Prepare and serve high-quality coffee, espresso beverages, teas, specialty beverages, and other café offerings according to established recipes and presentation standards., • Demonstrate knowledge of coffee varieties, espresso preparation, brewing methods, teas, ingredients, flavor profiles, and available café offerings., • Operate espresso machines, coffee brewers, grinders, blenders, point-of-sale systems, and other café equipment safely and efficiently., • Accurately take and process guest orders through the POS system and ensure orders are prepared and served correctly and efficiently., • Maintain consistency in beverage preparation, portioning, temperature, presentation, and quality throughout service., • Provide knowledgeable recommendations and assist guests in selecting beverages, food items, and other café offerings based on their preferences., • Utilize suggestive selling and upselling techniques to promote premium beverages, pastries, food items, specialty offerings, and other hotel experiences., • Maintain thorough knowledge of The Café by Chef Emeril menu, ingredients, pricing, promotions, hours of operation, and seasonal offerings., • Communicate ingredient information, dietary considerations, and allergen information accurately and escalate questions or concerns to appropriate culinary leadership when necessary., • Anticipate guest needs and proactively provide assistance to create a seamless and memorable café experience., • Handle guest questions, concerns, and service recovery opportunities promptly and professionally, escalating issues to leadership when appropriate., • Maintain accurate cash handling, payment processing, and POS procedures in accordance with hotel policies and internal controls., • Maintain cleanliness, organization, and presentation of the café counter, beverage stations, dining areas, equipment, storage areas, and guest-facing spaces., • Perform regular cleaning and sanitation of espresso machines, grinders, coffee equipment, counters, utensils, glassware, and other café equipment in accordance with established procedures., • Monitor inventory levels of coffee, tea, milk, syrups, garnishes, pastries, food products, cups, and other supplies and communicate replenishment needs to leadership., • Follow proper food handling, storage, labeling, rotation, temperature control, and sanitation procedures in accordance with Fairmont standards and applicable regulations., • Practice proper FIFO product rotation and minimize waste through effective product utilization and inventory awareness., • Assist with opening, closing, stocking, and breakdown procedures for The Café by Chef Emeril., • Coordinate effectively with Culinary, Food & Beverage, Stewarding, Front Office, In-Room Dining, and other hotel departments to support seamless operations., • Support VIP arrivals, special occasions, hotel events, group functions, and other special experiences as assigned., • Participate in daily briefings, departmental meetings, training sessions, pre-opening initiatives, and hotel-wide programs as required., • Contribute to the establishment of café service procedures, beverage standards, workflows, and guest experience practices as part of the Fairmont New Orleans pre-opening team., • Maintain a professional appearance consistent with Fairmont New Orleans grooming, uniform, and personal presentation standards., • Maintain a positive, respectful, collaborative, and guest-focused working environment consistent with Fairmont's values of Respect, Integrity, Teamwork, Accountability, and Excellence., • Demonstrate flexibility and willingness to support other Food & Beverage operations based on business needs., • Perform additional duties and responsibilities as assigned by management.Qualifications, • Previous barista, café, restaurant, hotel, or food and beverage experience preferred., • Previous experience in a luxury hotel, upscale café, specialty coffee shop, or high-volume hospitality environment preferred., • Specialty coffee or barista training is an asset., • Knowledge of espresso preparation, coffee brewing methods, tea service, beverage ingredients, and café operations preferred., • Ability to prepare consistent, high-quality beverages while maintaining established recipes and presentation standards., • Strong guest service orientation with a genuine desire to create memorable experiences., • Excellent verbal communication and interpersonal skills., • Ability to remain professional, calm, and solution-oriented in a fast-paced environment., • Strong attention to detail and commitment to product quality, cleanliness, and presentation., • Ability to work efficiently while managing multiple orders and guest requests during high-volume periods., • Ability to operate POS systems and accurately process guest transactions., • Strong cash-handling and basic mathematical skills., • Knowledge of food safety, sanitation, allergen awareness, and proper food handling procedures., • Ability to maintain a clean, organized, and sanitary workstation throughout the shift., • Professional appearance and demeanor consistent with Fairmont New Orleans standards., • Ability to work independently while also collaborating effectively with the Food & Beverage and Culinary teams., • 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 fast-paced café environment., • Ability to lift and carry café supplies, beverage products, equipment, and other materials as required., • 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 What You'll Do You'll be in our dedicated Sales role — the guest's guide to flavor, fun, and exceptional hospitality. • Create the Zea Experience with every table you touch., • Use your menu knowledge to recommend dishes, pairings, and memorable bites that spark curiosity and excitement., • Serve with speed, accuracy, and heart, keeping the dining experience smooth and upbeat., • Stay fully prepared to answer questions about Zea, our dishes, and our story., • Deliver food and drinks quickly and courteously, keeping every visit flowing just right., • Handle side work (opening, running, shift-change, and closing duties) with professionalism and ownership., • Follow service standards and uphold our expectations for hospitality, teamwork, and guest care., • Represent the brand professionally, bringing warmth, skill, and steady leadership to each shift. Who You Are • Energetic and friendly, with a natural ability to connect with others, • Excited about food, flavor, and global cuisine, • Able to multi-task and work quickly without sacrificing quality, • A strong communicator — in conversation and on paper, • Reliable, punctual, and committed to being part of a high-performing team, • Ready to learn, grow, and become an expert on our chef driven menu Education & Experience: High school diploma or GED preferred. 1-3 months of restaurant experience helpful but not required. Skills You'll Use • Attendance, punctuality and time management are key to keeping the team working together., • Basic math skills (adding, subtracting, multiplying and dividing) for handling payments, • Ability to read and write, including correct spelling, • Able to actively listen, understand and follow instructions (written and/or verbal) and communicate effectively with the team and guests, • Reasoning, patience and problem-solving skills Physical Expectations Standing, walking, reaching, speaking, and carrying items up to 25 lbs. regularly (up to 50 lbs. occasionally). Work Environment A lively, loud, temperature-changing restaurant environment with stairs/ramps and mixed lighting. #Z1

As a Sous Chef, you will oversees all kitchen management, support the Executive Chef and restaurant staff and ensures the standards are met.

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

Job Description “Welcome to Copper Vine. Housed in the storied building that was once home to Maylie's — one of New Orleans' oldest restaurants — Copper Vine is a food and wine-fueled contemporary American Restaurant & Inn in the heart of the Central Business District. Since opening in 2018, Copper Vine has honored over a century of history while building something entirely its own. With a newly opened Inn, upstairs private dining & event spaces, a restored 132-year-old bar, and a curated food & beverage program spanning Brunch, Happy Hour, and dinner service, Copper Vine brings together every element of hospitality to its high-volume restaurant and luxurious Inn in the heart of downtown, New Orleans. If you're passionate about hospitality, inspired by a thoughtful culinary program, and energized by the opportunity to continue to grow something special, we'd love to meet you.” 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. Brechtel Hospitality 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. Each of our concepts offer a fast paced and dynamic environment for individuals to shine. 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. Cook 1 / Commis Classification: Hourly / Non-Exempt Typical Experience: 0–2 years Reports To: Sous Chef or Chef de Tournant Primary Focus: Learn kitchen fundamentals, basic prep, sanitation, and how to successfully work 1–2 stations. Core Responsibilities: Assists all kitchen stations and supports daily operations Learns and supports 1–2 stations under supervision Receives and organizes deliveries and storage shelves Follows FIFO, labeling, dating, and organization systems Assists with basic prep, station setup, stocking, and cleaning Helps restock towels, paper goods, labels, and line supplies Supports line sweeps, trash runs, and walk-in organization Shadows experienced cooks to learn station standards and service flow Owns one small responsibility within the kitchen Growth Path: Cook 1 / Commis → Cook 2 / Prep Cook To move into the next role, the employee should: Independently work 1–2 stations with minimal supervision Demonstrate recipe adherence, cleanliness, and urgency Identify needs before being asked Take ownership of one small section, checklist, or area Begin helping newer team members and supporting the shift Evaluation Focus: Speed & Efficiency Recipe Adherence Sanitation Communication with Team Members Adaptability Taking Initiative 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, 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. Seeking an experienced Pastry Cook to join our team at La Boulangerie! Responsibilities: Ensures that the products produced in the pastry shop meet the quality standards in conjunction with the Executive Pastry Chef and Chef de Cuisine. Executes recipes and prepares desserts, including cakes, pies, cookies, sauces, glazes, custards and mousses. Capable of following a recipe, measuring ingredients and using equipment properly. Work in cooperation with other pastry cooks and bread bakers throughout the day. Creating new baked goods Follow recipes accurately Monitoring proper storage, FIFO, and shelf life guidelines for all product Completion of daily assigned production duties Clean equipment after every use Maintain proper storage procedures as specified by Health Department Notify manager of any shortages of ingredients Be able to work in a professional manner with fellow BOH employees Train new employees on basic procedures Maintain a clean and organized station Assist in weekly deep cleaning of the BOH Be able to taste all food at any required moment Follow all proper food safety practices and kitchen safety practices Continue to improve upon existing skill set Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 50 pounds, sitting, standing, for 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. Skills & Requirements Culinary degree or college degree preferred but not required. Previous restaurant management experience or bakery management a plus. Willingness to work mornings, evenings and weekends as required. Strong communication skills, fluent in Spanish a plus. Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule. 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 BRG Pastry Cook Job Description: Prepares and produces menu items to recipe standards in a quick and efficient manner. The pastry cook is responsible for preparing all the components for desserts and assembling them. They also make all the bread and any other necessary dough for the restaurant. They should be very creative and constantly coming up with new ideas for dessert. Prepares all items according to recipe standards. Maintains required stock levels in the restaurants. Makes recommendations in the ordering of supplies. 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: Making all bread for the restaurant. Executing components of various desserts. Following recipes perfectly to maintain a standardized product Able to keep up with an ever-rotating list of items needing to be prepared. Following a par sheet and prep list daily to ensure all items are properly stocked and the restaurant is prepared for service. Maintaining a clean and sanitary work environment throughout the entire shift. Scrubbing floors and deep cleaning work area at the end of each shift. Operating an oven, stovetop, large mixers, and other kitchen equipment appropriately and safely. Making various types of ice cream and sorbet. Understanding the various reactions between certain foods when combined with heat, cold, and various chemicals. Also understanding the proper order of combining food items to produce the correct outcome. Understanding all food safety guidelines and procedures. Proper plating of dishes, knowledge of various plating techniques. Communicating any changes, shortages, or variations of menu items to chef, managers, and staff. 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. Being able to work different stations and follow different recipes: 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.

Job DescriptionBenefits: • Employee discounts, • Free food & snacks, • Free uniforms, • Health insurance, • Paid time off Benefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Baker to join the team at our busy bakery! In this role, you will prepare a variety of breads and pastries. You will be responsible for opening the bakery in the morning and prepping for the day ahead. The ideal candidate has previous bakery experience and a passion for creating delicious breads and pastries. If you are creative, hardworking, and want to share your tasty creations with customers, we’d like to hear from you! Duties and Responsibilities: • Open the bakery and prepare for the day ahead, • Clean and sanitize equipment and baking areas, • Bake a variety of breads, cakes, and pastries, • Track, maintain, and order inventory as necessary Qualifications:, • Previous experience as a baker, pastry chef, or in a similar role is preferred, • Ability to use professional-grade kitchen appliances and equipment, • Knowledge of food safety practices, • Previous experience decorating cakes, • Ability to thrive in a fast-paced kitchen environment, • Strong organizational and time-management skills, • Team player, • Available for early morning shifts

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 Description “Welcome to Copper Vine. Housed in the storied building that was once home to Maylie's — one of New Orleans' oldest restaurants — Copper Vine is a food and wine-fueled contemporary American Restaurant & Inn in the heart of the Central Business District. Since opening in 2018, Copper Vine has honored over a century of history while building something entirely its own. With a newly opened Inn, upstairs private dining & event spaces, a restored 132-year-old bar, and a curated food & beverage program spanning Brunch, Happy Hour, and dinner service, Copper Vine brings together every element of hospitality to its high-volume restaurant and luxurious Inn in the heart of downtown, New Orleans. If you're passionate about hospitality, inspired by a thoughtful culinary program, and energized by the opportunity to continue to grow something special, we'd love to meet you.” 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. Brechtel Hospitality 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. Each of our concepts offer a fast paced and dynamic environment for individuals to shine. 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. Classification: Hourly Typical Experience: 2–4 years Reports To: Chef de Tournant or Sous Chef Primary Focus: Run 3 or more stations independently, support the line, help newer cooks, and begin functioning as an emerging leader. Core Responsibilities: Can independently set up, run, and break down at least 3 stations Leads by example during service and supports urgency, organization, and standards Helps direct newer cooks and lead breakdowns and side work Can hold down expo temporarily when management steps away Assists with line checks, prep lists, and communication notes with approval from the shift runner Owns a specific section of the kitchen and ensures standards are maintained Helps identify station needs, shortages, and support needs before being asked Examples of Ownership Areas: Slicer and steel area Walk-in shelf or lowboy organization Fry station or garnish station Expo setup and organization Chemical, towel, or side-work systems Growth Path: Cook 3 → Banquet Lead or Chef de Tournant / Front Expo To move into the next role, the employee should: Demonstrate reliability, leadership presence, and strong communication Lead side work, breakdown, and organization successfully Support and coach less experienced cooks naturally Be able to independently solve small problems during service Show readiness to oversee either event execution or overall line flow Evaluation Focus: Leadership by Example Communication Organization & Station Ownership Ability to Support Others Reliability Readiness for Leadership We use eVerify to confirm U.S. Employment eligibility.

Job Description BRG Oyster Shucker Job Description: Primary responsibilities include, but are not limited to shucking oysters and basic prep and production of 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. Preparation and plating of raw bar and seafood items, but also is not limited to other menu items such soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts. 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.

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

Job DescriptionDescription: Cook: #502070 Department: Food & Beverage Reports To: Executive Chef FLSA: Non-Exempt We are seeking a skilled and passionate Cook to join our culinary team. The ideal candidate will be responsible for preparing and cooking high-quality food in a fast-paced, professional kitchen environment. You will ensure food is prepared in accordance with the hotel's standards and assist with maintaining a clean and organized kitchen. Key Responsibilities: Food Preparation & Cooking Prepare and cook a variety of dishes as per the hotel's menu, ensuring consistency and quality. This includes appetizers, entrees, desserts, and special requests. Ensure all dishes are cooked to the correct specifications, using the proper cooking techniques. Quality Control: Always Maintain a high standard of food quality and presentation. Ensure all food is prepared and served in a timely manner, adhering to hotel standards. Health and Safety Compliance: Follow all food safety and hygiene regulations, including proper handling, storage, and sanitation procedures. Maintain cleanliness and organization in the kitchen, including workstations and equipment. Inventory and Cost Control: Assist in managing kitchen inventory by checking supplies and ensuring ingredients are fresh and stocked. Report any issues with inventory to the Sous Chef or Executive Chef. Teamwork & Communication: Work closely with other kitchen staff to ensure smooth operations and collaboration. Communicate effectively with the front-of-house staff to ensure timely and accurate food delivery. Equipment Maintenance: Operate kitchen equipment properly and report any malfunctions to the appropriate personnel. Assist with cleaning and maintaining kitchen tools, equipment, and appliances. Qualifications Proven experience as a cook or in a similar role within the hospitality industry. Knowledge of various cooking techniques, ingredients, and presentation styles. Ability to work in a fast-paced environment while maintaining attention to detail. Ability to follow recipes and instructions accurately. Good communication and teamwork skills. Flexibility to work weekends, evenings, and holidays as required. Skills: Strong knowledge of kitchen operations, food preparation, and safety. Ability to work under pressure and in a fast-paced environment. Proficiency with kitchen equipment and food safety protocols. Experience in hotels or fine dining kitchens is a plus. Basic knife skills and knowledge of kitchen equipment operation. Working Conditions Full-time position with variable shifts, including weekends and holidays. Occasional overtime as needed during peak periods. Work is conducted in a commercial kitchen environment with exposure to heat, noise, and kitchen equipment. Compensation Competitive hourly wage, commensurate with experience. This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Requirements: Physical Requirements: Ability to stand for long periods of time. Ability to lift heavy items (up to 50 lbs). Ability to work in a hot, noisy, and fast-paced environment.

Job Description Toast, Llc in Gretna, LA is looking for an assistant kitchen manager to join our strong team. We are located on 1711 Hancock Street. Our ideal candidate is self-driven, motivated, and hard-working. • We offer many great benefits, including free early access to your pay through Homebase., • Simple IRA with a 3% match, • Paid vacation, • Profit sharing on quarterly basis . Responsibilities • Train and develop cooks to company standards, • Hiring and Firing/ Scheduling, • Anticipate ingredient needs and arrange re-stock accordingly. Pay close attention to food costs., • Ensure a productive kitchen flow that upholds business standards. Pay close attention to labor costs., • Working with owners to ensure a safe, productive environment Qualifications • Experience working as a sous chef or chef, • Experience expediting in high volume kitchen, • High familiarity with kitchen equipment, processes, and health and safety guidelines, • Able to delegate tasks effectively and assist when needed, • Adaptable to high traffic and kitchen volume We are looking forward to reading your application. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

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 crouch. Able to perform sweeping motion, front-to-back and side-to-side. Able to work in confined spaces. Able to tolerate exposure to dust an

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 crouch. Able to perform sweeping motion, front-to-back and side-to-side. Able to work in confined spaces. Able to tolerate exposure t

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 DescriptionCompany Description Company Description Join a dynamic team and be part of a network of 90 spectacular properties, and 34 more in the pipeline, in 30 countries around the globe. Our properties are located from the beaches of Hawaii, to the unspoiled national parks of Canada, to the heart of London, to the deserts of the United Arab Emirates. 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 Reporting to the F&B Manager, responsibilities and essential job functions include but are not limited to the following: • Consistently provide professional, warm, engaging, and personalized service in alignment with Fairmont and Delmonico Steakhouse standards, • Create memorable guest experiences by anticipating needs, demonstrating genuine hospitality, and maintaining a strong presence throughout the dining experience, • Demonstrate a complete understanding of all restaurant policies, procedures, service standards, and steps of service, • Develop an in-depth knowledge of the Delmonico Steakhouse menu, including premium cuts of beef, signature dishes, sauces, garnishes, ingredients, preparation methods, and culinary techniques, • Maintain extensive knowledge of the restaurant’s wine, spirits, cocktail, and beverage offerings and confidently assist guests with selections and pairings, • Demonstrate knowledge of New Orleans culinary traditions and the philosophy behind Chef Emeril Lagasse and the Delmonico Steakhouse concept, • Communicate menu items, ingredients, preparation methods, and recommendations in an informative, engaging, and approachable manner, • Assist guests with menu selections while accommodating dietary restrictions, allergies, preferences, and special requests with care and attention to detail, • Demonstrate confidence in describing and presenting premium steakhouse offerings, including cuts, temperatures, preparation styles, and appropriate accompaniments, • Work closely with culinary, beverage, and service teams to ensure seamless execution and an exceptional guest experience, • Follow all food safety, sanitation, and responsible alcohol service policies and procedures, • Attend and actively participate in pre-meal briefings, tastings, training sessions, and departmental meetings to continually enhance product knowledge and service excellence, • Remain current on hotel offerings, promotions, events, and guest experiences throughout Fairmont New Orleans, • Accurately process cash and non-cash transactions while following all procedures related to shift-end reports, cash handling, deposits, and due backs, • Ensure all tables, service stations, linens, and dining areas are properly maintained and presented according to Delmonico Steakhouse standards, • Accurately count and reconcile linen at the conclusion of each shift, • Report to work on time in a clean, pressed, and professional uniform with required name badge and grooming standards, • Maintain a polished and professional appearance consistent with the luxury standards of Fairmont New Orleans, • Consistently demonstrate teamwork, professionalism, discretion, and a commitment to exceeding guest expectations, • Perform other duties as assigned Qualifications, • Previous experience as a Server in an upscale, luxury, fine dining, or high-volume restaurant environment preferred, • Passion for hospitality, food, wine, spirits, and creating exceptional guest experiences, • Strong knowledge of food and beverage service, with a willingness and ability to continuously develop product knowledge, • Excellent verbal and written communication skills, • English fluency is required; additional languages are an asset, • Highly responsible, reliable, and detail-oriented, • Strong interpersonal and problem-solving skills with the ability to confidently interact with a diverse clientele, • Ability to remain composed and professional while working in a fast-paced, high-energy environment, • Ability to work collaboratively as part of a team while independently managing assigned responsibilities, • Previous Micros or POS experience is an asset; training will be provided, • Ability to work a flexible schedule, including evenings, weekends, holidays, and special events, • A genuine passion for New Orleans hospitality and a desire to represent the Delmonico Steakhouse and Fairmont New Orleans brands with pride Additional Information Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties, special dining and wellness discounts, and added luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits. In addition to being part of a world-class luxury hospitality brand, team members enjoy a comprehensive benefits package designed to support their health, well-being, and financial future, including: • Medical, Dental, and Vision Insurance, • Paid Time Off and Holiday Pay, • 401(k) Retirement Savings Plan, • Employee Assistance Program (EAP), • Colleague Dining Program, • Career Growth and Development Opportunities, • Recognition and Rewards Programs Our Values Respect: We value the needs, ideas and individuality of others. We treat everyone with fairness and dignity. Excellence: We make genuine connections, and we cherish every opportunity to make the people around us feel special. Belonging: We celebrate our differences. We support each other and we always stand together. Empowerment: We have authority to take initiative and anticipate moments that create unforgettable experiences. Integrity: We build trust through mutual respect and being authentic. Diversity & Inclusion Fairmont is committed to creating an inclusive environment where diverse talent thrives. We welcome candidates from all backgrounds to join our team.

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 • Consistently provide warm, professional, friendly, and engaging service in accordance with Fairmont and The Café by Chef Emeril standards., • Create welcoming and memorable guest experiences by anticipating needs and providing attentive, personalized service., • Demonstrate complete knowledge of outlet policies, procedures, service standards, and steps of service., • Maintain detailed knowledge of The Café menu, including breakfast and lunch offerings, pastries, desserts, sandwiches, salads, specialty items, and daily features., • Maintain knowledge of coffee, espresso, specialty beverages, juices, teas, and other beverage offerings., • Understand ingredients, preparation methods, garnishes, allergens, dietary restrictions, and appropriate menu recommendations., • Assist guests with menu selections and confidently answer questions regarding ingredients, preparation, and beverage offerings., • Demonstrate knowledge of Chef Emeril Lagasse's culinary style and the New Orleans influences represented throughout The Café., • Accurately take food and beverage orders and communicate special requests, allergies, and modifications to the appropriate culinary team., • Deliver food and beverages promptly while maintaining proper presentation, quality, temperature, and timing., • Monitor guest satisfaction throughout the dining experience and proactively address needs or concerns., • Present guest checks and accurately process cash, credit card, and other forms of payment in accordance with established procedures., • Maintain cleanliness and organization of tables, service stations, dining areas, and other guest-facing spaces., • Assist with setting, clearing, and resetting tables and service areas throughout the shift., • Attend pre-shift meetings, tastings, training sessions, and departmental meetings to continually develop product knowledge and service skills., • Maintain familiarity with Fairmont New Orleans amenities, services, outlets, events, and local attractions to assist guests with inquiries., • Follow all food safety, sanitation, responsible alcohol service, and workplace safety policies and procedures., • Maintain a clean, pressed, and professional uniform and polished appearance consistent with Fairmont standards., • Assist with opening and closing duties, stocking, side work, and other operational responsibilities as assigned., • Work collaboratively with Culinary, Stewarding, Host, and other Food & Beverage colleagues to ensure seamless service., • Uphold the hospitality and culinary standards associated with Chef Emeril Lagasse and Fairmont New Orleans., • Perform additional duties as assigned. Qualifications, • Previous restaurant, café, hotel, or hospitality experience preferred., • Luxury hotel or upscale dining experience is an asset., • Passion for food, beverage, coffee, and creating exceptional guest experiences., • Strong communication and interpersonal skills., • Ability to develop detailed knowledge of menu and beverage offerings., • Professional, personable, and service-oriented demeanor., • Ability to work efficiently in a fast-paced environment., • Ability to remain composed and attentive during high-volume service periods., • Strong organizational and multitasking abilities., • Previous POS experience is an asset; training will be provided., • Ability to work flexible schedules, including mornings, evenings, weekends, holidays, and extended shifts as operationally required., • Must be legally authorized to work in the United States., • Must possess or be able to obtain required Louisiana food safety certifications. Additional Information All your information will be kept confidential according to EEO guidelines.

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 crouch. Able to perform sweeping motion, front-to-back and side-to-side. Able to work in confined spaces. Able to tolerate exposure to dust and

Job Description Where Flavor Meets Adventure — And You Bring It to Life At Zea Rotisserie & Bar, every shift feels like a global tasting tour. Our Sales Servers are the storytellers, the experience-makers, the ones who bring our “travel-to-table” philosophy to life. You help guests discover dishes inspired by world cultures, elevate their meal into a memory, and create the kind of service moments people talk about long after they leave. If you're someone who loves people, thrives in a lively dining room, and enjoys sharing great food and good energy — this role is your sweet spot. What You'll Do You'll be in our dedicated Sales role — the guest's guide to flavor, fun, and exceptional hospitality. · Create the Zea Experience with every table you touch. · Use your menu knowledge to recommend dishes, pairings, and memorable bites that spark curiosity and excitement. · Serve with speed, accuracy, and heart, keeping the dining experience smooth and upbeat. · Stay fully prepared to answer questions about Zea, our dishes, and our story. · Deliver food and drinks quickly and courteously, keeping every visit flowing just right. · Handle side work (opening, running, shift-change, and closing duties) with professionalism and ownership. · Follow service standards and uphold our expectations for hospitality, teamwork, and guest care. · Represent the brand professionally, bringing warmth, skill, and steady leadership to each shift. Who You Are · Energetic and friendly, with a natural ability to connect with others · Excited about food, flavor, and global cuisine · Able to multi-task and work quickly without sacrificing quality · A strong communicator — in conversation and on paper · Reliable, punctual, and committed to being part of a high-performing team · Ready to learn, grow, and become an expert on our chef driven menu Education & Experience: High school diploma or GED preferred. 1-3 months of restaurant experience helpful but not required. Skills You'll Use · Attendance, punctuality and time management are key to keeping the team working together. · Basic math skills (adding, subtracting, multiplying and dividing) for handling payments · Ability to read and write, including correct spelling · Able to actively listen, understand and follow instructions (written and/or verbal) and communicate effectively with the team and guests · Reasoning, patience and problem-solving skills Physical Expectations Standing, walking, reaching, speaking, and carrying items up to 25 lbs. regularly (up to 50 lbs. occasionally). Work Environment A lively, loud, temperature-changing restaurant environment with stairs/ramps and mixed lighting. #Z2

Job Description Peche is currently looking for an Oyster Shucker to join our 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, 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 Oyster Shuckers are required to execute menu items and recipes as set forth by the Chef de Cuisine. They are responsible for operating the mechanics of the assigned station in accordance with the standards and expectations of Link Restaurant Group. They are also 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 and 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 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 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 DescriptionCompany Description Company Description Join a dynamic team and be part of a network of 90 spectacular properties, and 34 more in the pipeline, in 30 countries around the globe. Our properties are located from the beaches of Hawaii, to the unspoiled national parks of Canada, to the heart of London, to the deserts of the United Arab Emirates. 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 Captain Server is a lead service position responsible for delivering polished, knowledgeable, and personalized service while providing floor-level leadership and support to the Server team. The Captain Server will oversee assigned dining areas or service sections, assist with coordinating service flow, mentor and support Servers, and ensure Delmonico Steakhouse standards are consistently executed. The ideal candidate is an experienced hospitality professional with strong fine-dining knowledge, exceptional communication skills, and the confidence to lead by example. This individual should possess a deep understanding of food, wine, spirits, and steakhouse service while demonstrating the ability to anticipate guest needs and maintain composure in a fast-paced environment. Responsibilities: • Lead by example in delivering warm, polished, professional, and personalized service consistent with Delmonico Steakhouse and Fairmont New Orleans standards, • Serve as a floor-level leader and resource for Servers, Server Assistants, Food Runners, and other Front of House colleagues, • Support the Restaurant Management team in maintaining service standards, operational efficiency, and exceptional guest experiences, • Oversee assigned dining areas or service sections and ensure all steps of service are executed consistently and accurately, • Assist in coordinating the timing and flow of service between the Front of House and Culinary teams, • Maintain strong communication with the Chef, Sous Chefs, Managers, Servers, and support staff throughout service, • Assist Servers with challenging service situations, guest requests, VIP experiences, and special occasions, • Step into service as needed to support the team and ensure seamless guest experiences during high-volume periods, • Maintain comprehensive knowledge of the Delmonico Steakhouse menu, including premium cuts of beef, preparation methods, temperatures, sauces, garnishes, accompaniments, ingredients, and daily offerings, • Demonstrate strong knowledge of wine, champagne, spirits, cocktails, and appropriate food and beverage pairings, • Confidently guide guests through menu selections and provide thoughtful recommendations based on individual preferences, • Demonstrate detailed knowledge of steak cuts, aging processes, cooking temperatures, preparation techniques, and appropriate accompaniments, • Maintain knowledge of Chef Emeril Lagasse's culinary philosophy and the New Orleans influences represented throughout the Delmonico Steakhouse experience, • Ensure food and beverage service is properly paced, presented, and coordinated throughout the guest experience, • Monitor assigned tables and proactively anticipate guest needs before they are expressed, • Conduct table visits and monitor guest satisfaction throughout the dining experience, • Assist with guest recovery by addressing concerns professionally and involving management when appropriate, • Assist with VIP, celebrity, repeat guest, special occasion, and high-profile dining experiences with discretion and attention to detail, • Support the training, coaching, and development of Servers and other Front of House colleagues, • Share product knowledge, service techniques, and best practices with team members, • Assist new colleagues in learning Delmonico Steakhouse standards, steps of service, menu knowledge, and operational procedures, • Conduct or assist with pre-shift briefings, menu presentations, tastings, and service meetings as directed by management, • Help ensure the team is properly prepared for service, including table setup, side work, station readiness, menus, service equipment, and supplies, • Assist with table assignments, section organization, and service coordination as directed, • Verify food orders for accuracy, presentation, temperature, and special requests prior to delivery when appropriate, • Coordinate closely with Food Runners and Server Assistants to ensure timely and accurate food delivery, • Maintain a clean, organized, and polished dining environment throughout service, • Ensure proper clearing, resetting, and presentation of tables according to Delmonico Steakhouse standards, • Follow all food safety, sanitation, responsible alcohol service, and workplace safety policies and procedures, • Accurately process guest checks, payments, and cash transactions in accordance with established procedures, • Maintain knowledge of Fairmont New Orleans amenities, services, dining outlets, events, and local attractions to assist guests, • Support opening and closing procedures, side work, inventory, and other operational responsibilities as assigned, • Communicate operational concerns, guest feedback, service issues, and opportunities for improvement to leadership, • Maintain a polished and professional appearance consistent with Fairmont New Orleans and Delmonico Steakhouse standards, • Demonstrate professionalism, discretion, accountability, teamwork, and a genuine commitment to hospitality, • Uphold the culinary and hospitality standards associated with Chef Emeril Lagasse, Delmonico Steakhouse, and Fairmont New Orleans, • Perform additional duties as assignedQualifications, • Minimum three years of Server experience in an upscale, fine-dining, luxury hotel, or high-volume restaurant environment preferred, • Previous experience in a lead server, captain, senior server, or similar leadership position strongly preferred, • Luxury hotel, fine-dining, or premium steakhouse experience preferred, • Extensive knowledge of food, wine, spirits, cocktails, and elevated service standards, • Strong knowledge of premium steakhouse cuisine, beef cuts, preparation methods, and cooking temperatures preferred, • Strong wine and food pairing knowledge preferred, • Previous experience training, mentoring, or supporting the development of other service colleagues, • Excellent verbal and written communication skills, • Strong interpersonal and leadership skills with the ability to coach and influence through positive example, • Ability to confidently interact with discerning clientele, VIPs, repeat guests, and hotel guests., • Strong organizational and multitasking abilities, • Exceptional attention to detail and ability to manage multiple tables and priorities simultaneously, • Ability to remain composed, polished, and professional during high-volume service, • Strong problem-solving and guest recovery skills, • Previous experience with Micros or comparable POS systems preferred; training will be provided, • Current alcohol awareness certification preferred, • Ability to work flexible schedules, including evenings, weekends, holidays, and extended shifts as operationally required, • Must be legally authorized to work in the United States, • Must possess or be able to obtain required Louisiana food safety certifications Additional Information Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties, special dining and wellness discounts, and added luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits. In addition to being part of a world-class luxury hospitality brand, team members enjoy a comprehensive benefits package designed to support their health, well-being, and financial future, including: • Medical, Dental, and Vision Insurance, • Paid Time Off and Holiday Pay, • 401(k) Retirement Savings Plan, • Employee Assistance Program (EAP), • Colleague Dining Program, • Career Growth and Development Opportunities, • Recognition and Rewards Programs Our Values Respect: We value the needs, ideas and individuality of others. We treat everyone with fairness and dignity. Excellence: We make genuine connections, and we cherish every opportunity to make the people around us feel special. Belonging: We celebrate our differences. We support each other and we always stand together. Empowerment: We have authority to take initiative and anticipate moments that create unforgettable experiences. Integrity: We build trust through mutual respect and being authentic. Diversity & Inclusion Fairmont is committed to creating an inclusive environment where diverse talent thrives. We welcome candidates from all backgrounds to join our team.

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, 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. Must have PM Availability. 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 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 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 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 full ownership of an assigned kitchen station and ensure the station is properly organized, prepared, stocked, and maintained throughout service., • Prepare, cook, and present menu items according to established recipes, specifications, portion sizes, plating standards, and culinary expectations., • Maintain comprehensive knowledge of the Delmonico Steakhouse menu, ingredients, preparation techniques, recipes, cooking temperatures, sauces, accompaniments, and presentation standards., • Execute assigned station responsibilities with precision, consistency, and attention to detail throughout all service periods., • Prepare and maintain daily mise en place to ensure the station is fully stocked and service-ready., • Execute high-quality dishes in accordance with established ticket times while maintaining proper temperature, seasoning, texture, presentation, and portion control., • Demonstrate strong knowledge and proper handling of premium proteins, including steaks and other meats, as applicable to the assigned station., • Apply appropriate cooking techniques to proteins and other menu components while consistently achieving required temperatures and quality standards., • Maintain precise control of portioning, cooking temperatures, plating, garnishing, and presentation to ensure consistency throughout service., • 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 culinary techniques, recipes, sanitation standards, and station procedures., • Communicate effectively with the Chef de Cuisine, Sous Chef, Executive Chef, and other kitchen colleagues regarding service priorities, product availability, guest requests, and operational concerns., • Coordinate timing and execution with other kitchen stations to ensure dishes are completed and delivered consistently and efficiently., • Maintain awareness of guest preferences, dietary restrictions, allergies, and special requests and communicate relevant information to culinary leadership and service teams., • Monitor food quality, freshness, temperature, seasoning, appearance, and presentation throughout preparation and service., • Conduct quality checks of ingredients and prepared food and immediately communicate any concerns regarding product quality or execution., • Monitor station inventory and communicate product shortages, spoilage, quality concerns, or replenishment needs to culinary leadership., • Practice proper FIFO rotation and minimize food waste through effective preparation, portioning, storage, and product utilization., • Assist with receiving, inspecting, storing, labeling, and organizing food products and supplies as directed., • Maintain proper food handling, storage, labeling, temperature control, allergen awareness, and sanitation procedures in accordance with Fairmont standards and applicable regulations., • Maintain a clean, organized, and sanitary workstation, equipment, and kitchen areas throughout the shift., • Safely operate, clean, and maintain kitchen equipment in accordance with established procedures and manufacturer guidelines., • Assist with opening, closing, breakdown, and cleaning procedures for the assigned station and kitchen., • Support VIP dining experiences, special occasions, private events, hotel programming, and other culinary functions as assigned., • Collaborate with Front of House, Food & Beverage, Stewarding, and other hotel departments to support seamless service and an exceptional guest experience., • Assist culinary leadership with maintaining recipes, production standards, station procedures, prep lists, and operational practices., • Participate in menu development, recipe testing, tastings, and other culinary initiatives as directed by leadership., • Contribute to the establishment of efficient station workflows, culinary standards, and service procedures as part of the Fairmont New Orleans pre-opening team., • 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 culinary briefings, departmental meetings, training sessions, pre-opening activities, and ongoing professional 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 luxury hotel, fine dining restaurant, steakhouse, resort, or comparable culinary operation preferred., • Previous experience as a Chef de Partie, Station Chef, Lead Cook, or equivalent culinary role preferred., • Experience in a high-volume, fine-dining, luxury, or steakhouse environment strongly preferred., • Culinary degree, diploma, apprenticeship, or formal culinary training is an asset., • Strong knowledge of professional cooking techniques, knife skills, mise en place, food preparation, and kitchen equipment., • Demonstrated knowledge of premium proteins, cooking temperatures, seasoning, sauces, and plating techniques appropriate to an elevated dining environment., • Ability to independently manage and execute an assigned station during high-volume service., • Strong understanding of recipes, portion control, food presentation, timing, and quality standards., • Ability to consistently execute dishes with precision and attention to detail., • Ability to lead, coach, and support junior culinary colleagues while maintaining a positive and collaborative environment., • Strong communication and teamwork skills with the ability to coordinate effectively across multiple kitchen stations., • Ability to remain calm, organized, and effective in a fast-paced, high-pressure culinary environment., • Ability to prioritize multiple tasks and make sound decisions during busy service periods., • Strong commitment to food quality, consistency, presentation, and culinary excellence., • 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., • Professional demeanor and commitment to delivering an exceptional luxury dining 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.

Join one of New Orleans' premier upscale dining establishments as a Sous Chef and become part of a culinary team dedicated to excellence, creativity, and genuine hospitality. We are seeking a passionate kitchen leader who brings energy, attention to detail, and a commitment to developing great people. This is an exciting opportunity to contribute to a chef-driven culture where elevated execution and unforgettable guest experiences are at the heart of everything we do. If you're ready to grow your career with a respected organization that values teamwork, quality, and innovation, we'd love to connect. Sous Chef Responsibilities: • Lead and support daily back-of-house operations with precision and consistency, • Ensure high standards in food quality, presentation, and cleanliness, • Train, mentor, and motivate line cooks and prep staff, • Maintain inventory levels and assist with ordering and cost control, • Uphold all health, safety, and sanitation guidelines at all times Sous Chef Qualifications: • High-volume scratch kitchen experience, • Experience in upscale or fine dining restaurants is required, • Culinary degree a plus but not required Restaurant Sous Chef Benefits: • Competitive pay based on experience, • Bonus Structure, • Medical, Dental, Vision Insurance, • PTO, • Growth Potential

Caesars Entertainment - - Responsibilities: Prepare and season all menu items to recipe standards in a quick and efficient manner; Assist Chef on duty in setting up food outlet line and maintaining kitchen areas; Maintain assigned station and equipment in a clean and sanitary condition including wa

Caesars Entertainment - - Responsibilities: Prepare and produce menu items to recipe standards in a quick and efficient manner; Assist Chef on duty in setting up food outlet line and maintaining kitchen areas; Maintain assigned station and equipment in a clean and sanitary condition; Work with team

Church's Chicken - 4030 Chef Menteur Highway - Responsibilities: Sets up batter table and prepares batter mix; Filters and cleans fryers and maintains proper shortening levels; Cooks and prepares food to meet specifications and quality standards; Maintains a clean work area and ensures supplies are

Caesars Entertainment - - Responsibilities: Set up and maintain assigned kitchen station and work on multiple Cook I/II stations as directed; Prepare menu items according to established recipe standards in a timely and accurate manner; Assist on duty Chef with line setup and kitchen cleanliness, in

Caesars Entertainment - - Responsibilities: Prepare and produce menu items to recipe standards in a quick and efficient manner; Assist Chef on duty in setting up food outlet line and maintaining kitchen areas; Maintain assigned station and equipment in a clean and sanitary condition; Work together

Job Description Morrow Hospitality Group is a New Orleans-based collective of unique and highly-lauded restaurants, bars, and nightlife ventures that celebrates and elevates the rich culinary traditions of New Orleans. We invite you to join our family as we guide our guests on a memorable journey through flavor and culture. The ideal candidate will not only fulfill the technical needs of the role but also has the experience that proves a commitment to the industry and a passion for service. This is not just another job. Morrow Hospitality is not just another company. This is a full-time, on-site role for a Restaurant Manager located in New Orleans, LA. The Restaurant Manager oversees daily operations, including staffing, inventory management, and training. Additionally, the role involves effective communication with both staff and customers, as well as managing food and beverage services to maintain quality and consistency. The Restaurant Manager works in partnership with the General Manager and Executive Chef to ensure our guests enjoy an upscale dining experience and our team members are supported and equipped to provide quality and memorable service. Responsibilities • Oversee interview, selection, and training of associates, • Conduct pre-shift meetings and continuous training for front-of-house staff, • Coach and mentor direct reports and subordinates daily, • Manage reservations and seating arrangements, • Ensure smooth execution of menus and pricing structures, • Supervise the cleanliness and upkeep of dining areas and restrooms, • Respond to guest comments and ensure proper handling of concerns, • Provide a great guest experience through leadership and example, • Execute end-of-shift paperwork and processes, • Make staff schedules in accordance with labor regulations and business needs, • Work with the General Manager to build and update systems and processes, • Implement and update policies and procedures as necessary Qualifications • High School diploma or equivalent; Bachelor's degree in Hospitality Management, Business, or a related field is preferred, • At least 3 years of proven leadership and management skills in a restaurant setting, • Experience in staff training and team management, • Skills in customer satisfaction and customer service, • Strong background in restaurant operations and kitchen management, • Proficiency in POS systems, inventory management and cash handling, • Ability to supervise and motivate a diverse team in a fast-paced environment, • Exceptional leadership, organizational and coaching abilities, • Effective communication and interpersonal skills, • Familiarity with health and safety regulations, • Ability to handle guest concerns and ensure exceptional customer service, • Food Safety Manager Certificate, • Responsible Vendor Permit, • Ability to work in a fast-paced environment\nCompany Description Morrow Hospitality was born from a passion for community, exceptional service, and world-class hospitality. What started as a single vision has grown into a dynamic collection of must-visit destinations, offering a fusion of elevated dining, vibrant nightlife, and unparalleled experiences that leave a lasting impact. Morrow Hospitality was born from a passion for community, exceptional service, and world-class hospitality. What started as a single vision has grown into a dynamic collection of must-visit destinations, offering a fusion of elevated dining, vibrant nightlife, and unparalleled experiences that leave a lasting impact.

Summer Vibes, flexible schedules, & tips that make it worth it.Provide a fun, friendly, and engaging experience for Customers while taking orders.Uphold and represent RPM and Domino's brand standards.Maintain store cleanliness, sanitation, and food safety standards.Prepare products accurately and ef

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. 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