At Emeril’s the commis chef is a junior position that will frequently move around the kitchen according to the restaurant's needs, answering directly to the chef de partie of the station to which they are assigned. The c…
Hospitality & Food · New Orleans, LA
Chef jobs in New Orleans, LA
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
253
Open roles today
$17–$50/hr
Typical pay range
$56k
Median, full-time
4
Fresh in this list
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01
Open chef roles
12 shown of 253 · sorted by freshness
Do you thrive in the fast-paced environment of a professional kitchen? Are desserts, pastries and baking your passion? Do you want to join the team of an innovative and exciting restaurant? Then, look no further than Eme…
seasonal dishes with precision and care. Oversee all kitchen stations, jump in wherever needed, and work closely with the Executive Chef Kris Padalino on daily operations, menu planning, recipe development, administrativ…
hospitality served up in New Orleans’ most revered and iconic dining rooms. Job description Ralph's on the Park seeks experienced Sous Chef to join our team. Located at 900 City Park Ave., Ralph's on the Park embodies up…
Charles Avenue, is seeking experienced and passionate candidates to join our culinary team. We are looking to fill the assistant pastry chef position. Benefits: ~ All full-time employees are eligible for health insurance…
At Emeril’s the chef de partie is in charge of a kitchen station. While they should be equipped to work in any area if needed, the chef de partie will generally oversee a single area of production, and may be titled acco…
RPM Pizza has been one of the largest Domino’s franchises in the United States for over 40 years, is family-owned and operates over 160+ stores in four states, including Indiana, Mississippi, Alabama, and Louisiana. Whil…
Arnaud’s seeks an experienced Pastry Chef to join our culinary team. Arnaud’s, founded in 1918, is a family-operated traditional Creole Restaurant. We are seeking a hardworking, positive team player who will supervise al…
Ayu Bakehouse is growing, and we're looking for a Pastry Cook with an eye for detail to join our team. This role includes mixing, laminating and shaping pastries in addition to producing all components from scratch for t…
and energized by the opportunity to continue to grow something special, we'd love to meet you. We’re looking for an Executive Sous Chef to take ownership of the kitchen and lead it day to day. Role Purpose The Executive…
Sous Chef (Salary plus share of service charge). Positive, compassionate, and being driven by high standards are a must. Experience as a leader is required. Full benefits. Please include references.
Position: Sous Chef About Saba: Saba, meaning "Grandfather" in Hebrew, is the flagship restaurant of Pomegranate Hospitality, located in the vibrant Uptown neighborhood of New Orleans. Saba is more than just a dining exp…
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What chefs earn in New Orleans
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $17–$23 | $36k–$47k |
| Mid level | $23–$32 | $47k–$66k |
| Senior | $31–$50 | $64k–$103k |
Adjusted for the New Orleans market from national ranges.
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What employers ask for
The skills these listings keep naming
Menu developmentFood cost controlLine and station managementKnife skills and techniqueFood safety (ServSafe)Inventory and orderingStaff training and schedulingCalm under pressure
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
How do you build a menu that balances creativity with food cost?
Talk about costing every dish, cross-utilizing ingredients, and hitting a target cost percentage. Numbers alongside taste is what owners want to hear.
Walk me through how you run a Saturday night service.
Describe your pre-service checks, expo communication, and how you keep the line calm when tickets stack. Rhythm and composure, not heroics.
How do you handle a cook who is talented but unreliable?
Show a fair sequence: direct conversation, clear expectations, and consequences that protect the rest of the crew. Leadership is the question underneath.
What food cost and labor cost percentages have you run?
Give real numbers with context for the concept. Knowing your percentages cold separates chefs from cooks who got promoted.
Tell me about a dish that failed on the menu. What did you do?
Pick a real one, explain how you read the sales data and feedback, and what replaced it. Ego-free iteration is the mark of a working chef.
How do you maintain consistency across shifts you are not working?
Mention recipe documentation, plating photos, tasting during prep, and training sous chefs to hold the standard. Systems, not presence.
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Resume tips that move the needle
For chefs specifically — generic advice costs you here
01
Lead with food cost and labor percentages you achieved, not just kitchens you ran.
02
List your ServSafe Manager certification and any state food handler requirements.
03
Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
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Quantify volume, such as covers per night or catering headcounts you executed.
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Include menu development wins, like a dish or menu that lifted sales measurably.
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Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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