LN Venues, Executive Chef - House of Blues New Orleans
Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Vision Insurance
Dental Insurance
mental health benefits
Paid Time Off
401(k) program
Free concert tickets
Job Description
Live Nation Entertainment is a global leader in the live entertainment industry, known for its comprehensive range of services including ticketing, concert promotion, artist management, and venue operations. The company operates several renowned brands such as Ticketmaster, Live Nation Concerts, and Live Nation Media & Sponsorship. With a commitment to innovation and excellence, Live Nation Entertainment creates unforgettable live experiences for fans worldwide and supports artists throughout their careers. Recognized as a Great Place to Work® for seven consecutive years and named among Fortune's World's Most Admired Companies, Live Nation emphasizes employee well-being and professional growth through a variety of robust benefit programs and career development opportunities.
House of Blues (HOB) Entertainment, a division of Live Nation Entertainment, offers a unique blend of live music venues across the United States, each embodying a distinct southern-style charm and commitment to cultural diversity. House of Blues venues showcase a variety of music genres including rock, hip-hop, country, blues, jazz, reggae, and pop, providing dynamic live entertainment experiences. Known for its southern-inspired cuisine and signature events like the World Famous Gospel Brunch, House of Blues opened its doors in 1992 with a commitment to community service, serving local shelters on its first day. Through the International House of Blues Foundation, the company maintains a strong tradition of giving back to the community.
The Food & Beverage Manager role at House of Blues is a critical leadership position responsible for overseeing all aspects of food and beverage operations within the venue. This includes managing costs related to food and labor, ensuring quality and consistency in the kitchen, and maintaining compliance with operational standards and health codes. The manager will work closely with corporate mandates to implement standard operating procedures, oversee menu engineering for cost control and sales maximization, and support kitchen staff through guidance and training.
The position requires a dynamic leader who is passionate about the food service industry, motivated by excellence, and capable of fostering a positive, creative team environment. Key responsibilities include supervising department personnel, conducting staff evaluations, managing recruitment and disciplinary actions, and organizing regular meetings to ensure effective communication and teamwork across all levels of staff. The Food & Beverage Manager is also tasked with maintaining necessary operational supplies, ensuring all equipment is functional and staff is properly trained, and adhering to safety and kitchen cleanliness standards.
Financial acumen is essential in this role, as the manager will meet or exceed budget expectations by monitoring costs, controlling inventory, and developing profitable menu specials in collaboration with corporate food and beverage teams. The manager is also expected to contribute to sales growth by recommending menu changes and participating in community and fundraising events.
Ideal candidates will have a minimum of five years' experience in kitchen management, with specialization in fine dining. Strong skills in cooking, cost control, training, and leadership are vital, alongside proficiency in industry software such as Micros, labor systems, and Microsoft Excel. Physical stamina is necessary given the demands of standing for extended periods and working in a fast-paced, heat-intensive environment.
Working at House of Blues and Live Nation Entertainment means joining an organization that supports its employees through comprehensive health benefits, generous paid time off, retirement plans, family support programs, and unique career advancement opportunities. Employees benefit from free concert tickets and perks that support work-life balance and personal growth. The hiring philosophy emphasizes diversity, inclusion, and equal opportunity across all hiring practices, ensuring a welcoming environment for all qualified individuals.
House of Blues (HOB) Entertainment, a division of Live Nation Entertainment, offers a unique blend of live music venues across the United States, each embodying a distinct southern-style charm and commitment to cultural diversity. House of Blues venues showcase a variety of music genres including rock, hip-hop, country, blues, jazz, reggae, and pop, providing dynamic live entertainment experiences. Known for its southern-inspired cuisine and signature events like the World Famous Gospel Brunch, House of Blues opened its doors in 1992 with a commitment to community service, serving local shelters on its first day. Through the International House of Blues Foundation, the company maintains a strong tradition of giving back to the community.
The Food & Beverage Manager role at House of Blues is a critical leadership position responsible for overseeing all aspects of food and beverage operations within the venue. This includes managing costs related to food and labor, ensuring quality and consistency in the kitchen, and maintaining compliance with operational standards and health codes. The manager will work closely with corporate mandates to implement standard operating procedures, oversee menu engineering for cost control and sales maximization, and support kitchen staff through guidance and training.
The position requires a dynamic leader who is passionate about the food service industry, motivated by excellence, and capable of fostering a positive, creative team environment. Key responsibilities include supervising department personnel, conducting staff evaluations, managing recruitment and disciplinary actions, and organizing regular meetings to ensure effective communication and teamwork across all levels of staff. The Food & Beverage Manager is also tasked with maintaining necessary operational supplies, ensuring all equipment is functional and staff is properly trained, and adhering to safety and kitchen cleanliness standards.
Financial acumen is essential in this role, as the manager will meet or exceed budget expectations by monitoring costs, controlling inventory, and developing profitable menu specials in collaboration with corporate food and beverage teams. The manager is also expected to contribute to sales growth by recommending menu changes and participating in community and fundraising events.
Ideal candidates will have a minimum of five years' experience in kitchen management, with specialization in fine dining. Strong skills in cooking, cost control, training, and leadership are vital, alongside proficiency in industry software such as Micros, labor systems, and Microsoft Excel. Physical stamina is necessary given the demands of standing for extended periods and working in a fast-paced, heat-intensive environment.
Working at House of Blues and Live Nation Entertainment means joining an organization that supports its employees through comprehensive health benefits, generous paid time off, retirement plans, family support programs, and unique career advancement opportunities. Employees benefit from free concert tickets and perks that support work-life balance and personal growth. The hiring philosophy emphasizes diversity, inclusion, and equal opportunity across all hiring practices, ensuring a welcoming environment for all qualified individuals.
Job Requirements
- minimum 5 years kitchen management experience
- fine dining cooking experience in management
- skilled in cooking, cost controls, management, crew training and development
- working knowledge of kitchen and dishwashing procedures
- knowledge of food and beverage costs, labor costs, and product cost
- computer knowledge including Excel, databases, word processing, and Micros
- ability to run all kitchen operations
- able to lift at least 150 lbs
- able to stand for long periods of time
- able to tolerate extreme heat
- able to work in a fast paced environment
Job Qualifications
- minimum 5 years kitchen management experience
- fine dining cooking experience in management
- skilled in cooking, cost controls, management, crew training and development
- working knowledge of kitchen and dishwashing procedures
- knowledge of food and beverage costs, labor costs, and product cost
- computer knowledge including Excel, databases, word processing, and Micros
- ability to run all kitchen operations
- knowledge of operations and procedures of a multi-faceted entertainment facility (preferred)
Job Duties
- meet or exceed budgetary expectations for food and beverage and labor costs
- monitor and maintain inventory bi-weekly
- develop menu engineering programs to analyze trends and predict costs
- ensure execution of corporate mandates, SOPs, and specs
- assist kitchen management and promote positive team environment
- communicate effectively with sous chefs, supervisors, and staff
- conduct timely staff evaluations and set performance goals
- maintain proper staffing levels and oversee recruitment and disciplinary actions
- hold regular department and management meetings
- ensure adherence to safety and health codes
- develop cost-effective specials and menu changes to maximize sales
- participate in fundraising and outside events
- maintain operational supplies and ensure staff training on equipment
- keep equipment operable and organized per HOB specifications
- maintain cleanliness and compliance with local health codes
- update and maintain Micros, labor systems, and menu counts
- ensure food standards and recipe adherence meet corporate guidelines
- recommend new menu items quarterly
- address guest and crew feedback promptly
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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