Line Cook

QED Hospitality is a restaurant operations management group, focused on running Food & Beverage operations in boutique hotels and exclusive sites nationally.

We bring our operational acumen to the table, developing and managing restaurants tailored to the hotel, the region and the demands of the market. These are not cookie cutter concepts, but true restaurants born of the region and based on our history.

The Line Cook is responsible for preparing and cooking high-quality food items according to hotel and restaurant standards while ensuring all guest dietary needs are safely accommodated. This role requires strong culinary skills, attention to detail, and teamwork to deliver exceptional dining experiences.

Key Responsibilities

• Prepare ingredients and cook menu items according to recipes and presentation standards.

• Ensure all food is prepared safely, consistently, and in a timely manner.

• Understand and follow allergy protocols and accommodate dietary restrictions for all guest orders.

• Maintain cleanliness and organization of the kitchen and workstations.

• Assist with inventory management, stocking, and receiving deliveries.

• Monitor food quality and portion control to minimize waste.

• Communicate effectively with other kitchen staff and front-of-house team to coordinate orders.

• Follow all safety, sanitation, and food-handling procedures.

• Assist in menu preparation and special event catering as needed.

Qualifications

• Previous culinary experience preferred; strong willingness to learn and grow in the kitchen required.

• Knowledge of food allergies, dietary restrictions, and safe food handling practices.

• Ability to work in a fast-paced environment while maintaining quality and attention to detail.

• Knowledge of cooking techniques, kitchen equipment, and food safety standards.

• Ability to stand for extended periods and lift up to 50 lbs.

• Flexible availability, including evenings, weekends, and holidays.

Must have a high school diploma or GED. Must be familiar with all phases of food preparation and related techniques. You must be able to meet the physical demands of the position. Must be able to get along with co-workers and work as a team. Must be able to uphold company standards related to appearance and hygiene. Must have one year prior experience in a kitchen.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Mobility and dexterity to move large, heavy objects up to 100 lbs. Manual dexterity to include using kitchen utensils and handling food items. Must be able to tolerate industry standard chemicals used for cleaning and sanitizing, and be able to withstand a hot and/or close environment. Must be able to work at a fast pace, and to respond to visual and oral cues.

About Broussard's

Since 1920, Broussard's has been a cornerstone of New Orleans' French Quarter, delighting generations of locals and visitors with exceptional French-Creole cuisine, timeless elegance, and genuine Southern hospitality. From brunch in our lush courtyard to refined dinners in our historic dining rooms and handcrafted cocktails in the Empire Bar, every experience reflects over a century of culinary excellence. Broussard's is also one of New Orleans' premier private event destinations, hosting everything from intimate celebrations to grand events for hundreds of guests.