JOB SUMMARY Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing an…
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.
299
Open roles today
$17–$50/hr
Typical pay range
$56k
Median, full-time
5
Fresh in this list
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01
Open chef roles
12 shown of 299 · sorted by freshness
$65k - $80k
culinary program, and energized by the opportunity to continue to grow something special, we'd love to meet you. We’re looking for a Chef de Cuisine to take ownership of the kitchen and lead it day to day. What We’re Loo…
so companies can operate their day to day, confidently and successfully. Job Description WHAT’S THE JOB? The Executive Chef is fully accountable for the complete food service operation at a Dexterra workforce accommodati…
~ We are hiring immediately for an Executive Chef. Make a difference in the lives of people, your community, and yourself . At Morrison Healthcare, a Compass Healthcare company, you’ll join a culture that values caring f…
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…
NOW HIRING: PIZZA COOKS! Do you have a passion for pizza and a knack for working the oven with precision? Creole Cuisine Restaurant Concepts is looking for talented Pizza Cooks to join our culinary team. Whether you're s…
BARCAR is seeking an Executive Chef to lead the culinary program for a cocktail-forward neighborhood restaurant in Metairie. The menu is centered around elevated bar food, fresh seafood, raw bar offerings, handmade pasta…
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…
honored to share its story with every guest. Position: Pastry Cook We’re looking for a dedicated Pastry Cook to support our Pastry Chef in crafting beautiful, flavorful desserts that reflect the heart of our cuisine. Thi…
Central Business District, nearby the city’s renowned and historic French Quarter. Job Description Position Summary The Chef de Cuisine is responsible for the overall leadership and performance of kitchen operations, ens…
We are seeking an exceptional Chef de Cuisine with elevated, high-volume restaurant experience to lead the award-winning Holywater NOLA. Working closely with nationally-acclaimed culinary director, Kerry Heffernan, the C…
Martin's is seeking a Sous Chef . Our ideal Sous Chef is a self-starter, motivated, and engaged. Our hours are either 9 AM or 10 AM until 7 PM so no late nights! Sous Chef Requirements: Two (2) years of experience prefer…
02
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.
05
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.
04
Quantify volume, such as covers per night or catering headcounts you executed.
05
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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