Executive Chef

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.

At QED Hospitality, we believe exceptional hospitality begins with exceptional leadership. As Executive Chef of Broussard's, you are more than the leader of the kitchen—you are the steward of a historic culinary legacy while inspiring innovation for the future. You lead with humility, create unforgettable guest experiences, operate the business with ownership, and inspire your team through mentorship, accountability, and excellence.

The Executive Chef is responsible for the overall culinary vision, operational success, financial performance, and leadership of the kitchen. This role oversees all culinary operations, including à la carte dining, brunch, banquets, private events, catering, and seasonal programming while preserving the integrity of Broussard's celebrated French-Creole cuisine. Working closely with the General Manager and leadership team, the Executive Chef develops high-performing teams, maintains exceptional quality standards, and creates memorable dining experiences that embody QED's commitment to hospitality.

KEY RESPONSIBILITIES:

• Lead all culinary operations while preserving the heritage and reputation of Broussard's and continuously elevating the guest experience.
• Inspire, mentor, coach, and develop Sous Chefs, kitchen managers, and hourly culinary team members through servant leadership and ongoing training.
• Foster a positive, collaborative culture built on accountability, respect, teamwork, and professional growth.
• Develop seasonal menus, features, banquet offerings, and special event menus that celebrate French-Creole cuisine while embracing thoughtful innovation.
• Partner with Front of House leadership to ensure seamless communication, exceptional service execution, and prompt resolution of guest concerns, including dietary restrictions and allergies.
• Oversee all food production to ensure consistency, presentation, quality, and execution exceed guest expectations.
• Maintain the highest standards of food safety, sanitation, cleanliness, and compliance with all local, state, and federal health regulations.
• Manage purchasing, inventory, food cost, labor cost, scheduling, and overall kitchen financial performance.
• Analyze financial reports, food cost percentages, labor metrics, and operational data to identify opportunities for increased profitability and operational efficiency.
• Build systems and standard operating procedures that promote consistency, organization, and operational excellence.
• Ensure recipes, prep guides, and production standards are accurately documented and consistently followed.
• Lead hiring, onboarding, performance management, coaching, and succession planning for all culinary team members.
• Support large-scale banquets, weddings, and private events while maintaining the highest culinary standards across multiple service styles.
• Collaborate with vendors to source high-quality, seasonal, and sustainable ingredients whenever possible.
• Promote a culture of safety by supporting accident prevention, proper equipment use, and ongoing training.
• Lead by example through professionalism, integrity, urgency, and a willingness to support the team in every aspect of the operation.
• Embrace QED's core values by creating memorable moments for guests and teammates while operating the business as if it were your own.

QUALIFICATIONS REQUIRED:

• Minimum of 5 years of progressive culinary leadership experience, including experience as an Executive Chef or Executive Sous Chef in a fine dining or upscale restaurant.
• Strong leadership skills with a proven ability to recruit, develop, and retain high-performing culinary teams.
• Extensive knowledge of French-Creole cuisine, classical cooking techniques, and modern culinary trends.
• Experience managing high-volume à la carte dining alongside banquet and private event operations.
• Strong understanding of food cost management, labor controls, budgeting, purchasing, inventory management, and financial reporting.
• Excellent organizational, communication, and interpersonal skills.
• Ability to perform successfully in a fast-paced, high-volume environment while maintaining exceptional quality standards.
• ServSafe Food Protection Manager Certification (or ability to obtain upon hire).

Preferred

• Culinary degree or equivalent professional culinary training.
• Experience working in luxury hotels, historic restaurants, or award-winning independent restaurants.
• Experience leading culinary operations with significant banquet and private event business.
• Wine, beverage, or menu development experience is a plus.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Mobility and dexterity to move large, heavy objects up to 100 pounds. Manual dexterity to include using kitchen utensils and handling of food items. Ability to stand and walk for periods of at least 8 hours.

Must be able to tolerate industry standard chemicals used for cleaning and sanitizing. Able to work at a fast pace. Must be able 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.