Kitchen Manager
Delaware North at Louis Armstrong New Orleans International Airport
440 Middle Access Rd
Kenner,
LA
70062
The opportunity
Delaware North Travel is hiring a full-time Kitchen Manager to join our team at New Orleans Airport in New Orleans, Louisiana. As a Kitchen Manager, you will be responsible for delivering brand standards within a complex multi concept dining environment. If you are passionate about culinary excellence, thrive in a fast-paced environment, and have strong leadership skills, we invite you to join our team to inspire and drive success.
Pay
Minimum – Anticipated Maximum Base Salary: $46,100 – $62,200 / year
In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/>https://careers.delawarenorth.com/benefits/
.What we offer
At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer:
- Medical, dental, and vision insurance
- 401(k) with up to 4% company match
- Annual performance bonus based on level, as well as individual, company, and location performance
- Paid vacation days and holidays
- Paid parental bonding leave
- Tuition and/or professional certification reimbursement
- Generous friends-and-family discounts at many of our hotels and resorts
What will you do?
- Lead and manage kitchen operations across multiple units, including preparation, production, inventory, and cost control, to ensure efficiency and quality
- Train and mentor kitchen team members to meet brand and corporate standards, emphasizing food and alcohol safety compliance and adherence to hygiene protocols
- Oversee recipe costing and menu pricing in alignment with program specifications and company guidelines
- Collaborate with front-of-house team members to maintain stock levels, streamline ordering, and support smooth restaurant operations
- Monitor operational costs, follow waste control practices, and ensure all kitchen equipment is safely maintained and in proper working order
More about you
- Minimum of 3 years of experience in a managerial back of house position in a full-service, high-volume restaurant, hotel, or other catering outlet
- ServSafe and Food Handler certified preferred or must be obtained immediately upon hire
- Possess strong financial and computer skills, including a working understanding of monitoring and managing budgets
- Ability to work rotating shifts which include nights, weekends, and holidays
- No degree required
Physical requirements
- Ability to lift up to 50 pounds
Shift details
Day shift
Evening shift
Holidays
Weekends
