The Grand Pelican Hotel and Resort is seeking a visionary Executive Chef to lead our culinary operations across three distinct dining venues in our award-winning New Orleans property. As Executive Chef, you will oversee menu development, kitchen operations, food cost management, and a culinary team of 45+ individuals, ensuring a consistently exceptional dining experience for hotel guests and local diners alike.
You will design seasonal menus that celebrate Louisiana’s rich culinary heritage while incorporating contemporary techniques and globally-inspired flavors. Working closely with the Food and Beverage Director, you will also manage vendor relationships, negotiate contracts, and control food and labor costs within established budgets.
The ideal candidate is a culinary professional with 8+ years of progressive kitchen experience, including at least 4 years as an Executive Chef or Executive Sous Chef at a luxury hotel or upscale restaurant. Formal culinary education and ServSafe Manager certification are required. Demonstrated expertise in French and Southern American cuisines is expected.