Executive Sous Chef — Creative Menus & Kitchen Leader

A leading hospitality service provider in New Orleans seeks a culinary manager to oversee kitchen operations, design innovative menus, and train staff. The role requires a Bachelor's degree and 2–4 years of experience in high-volume dining, ensuring compliance with hygiene standards and effective kitchen management. The ideal candidate will demonstrate strong leadership and culinary skills in a fast-paced environment. #J-18808-Ljbffr