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Chef Creole Jobs (NOW HIRING)

HRI Hospitality

Sous Chef at Seaworthy

Barnett, MO · On-site

$43K - $58K/yr

Housed in a historic 19th century Creole townhome built in 1832, Seaworthy draws inspiration from ... JOB SUMMARY The Sous Chef is responsible for assisting in food planning, preparation, and ...

HRI Hospitality

$47K - $64K/yr

Housed in a historic 19th century Creole townhome built in 1832, Seaworthy draws inspiration from ... JOB SUMMARY The Sous Chef is responsible for assisting in food planning, preparation, and ...

Compass Group

Chef Manager - Millsboro, DE

Millsboro, DE · On-site

$70K - $80K/yr

We are seeking a growth minded Chef Manager for our growing business. In this role you will be ... Fluency in Haitian Creole or Spanish preferred * Must have a working knowledge of HACCP * Three ...

Canteen

Chef Manager - Millsboro, DE

Millsboro, DE · On-site

$70K - $80K/yr

We are seeking a growth minded Chef Manager for our growing business. In this role you will be ... Fluency in Haitian Creole or Spanish preferred * Must have a working knowledge of HACCP * Three ...

Commander's Palace

Line Cook

New Orleans, LA · On-site

$23/hr

... Chef Meg Bickford - have made Commander's Palace the world-class restaurant what it is today and its leading-edge Haute Creole cuisine reflects the best of the city. Education:no ...

Royal House Oyster Bar

Oyster Shuckers

New Orleans, LA

$12 - $25/hr

Join the team at Creole Cuisine Restaurant Concepts as an Oyster Shucker , where your skills and speed help create unforgettable New Orleans dining experiences. We're looking for individuals who take ...

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Chef Creole information

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How much do chef creole jobs pay per hour?

As of Jun 7, 2026, the average hourly pay for chef creole in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.

What are Chef Creole?

Chef Creole typically refers to chefs who specialize in Creole cuisine, a style of cooking that originated in Louisiana and combines French, Spanish, African, and Caribbean influences. These chefs are skilled in preparing flavorful dishes such as gumbo, jambalaya, and étouffée, often using spices, seafood, and fresh local ingredients. Chef Creole may also refer to specific restaurants or culinary professionals who focus on authentic Creole food. Their role involves menu planning, ingredient sourcing, cooking, and sometimes educating others about Creole culinary traditions.

What is the difference between Chef Creole vs Line Cook?

AspectChef CreoleLine Cook
CredentialsCooking skills, culinary training, sometimes certificationsBasic culinary skills, on-the-job training
Work EnvironmentRestaurant kitchen, fast-pacedRestaurant kitchen, station-specific
Employer & IndustryRestaurants, catering, food serviceRestaurants, hotels, food establishments
Common Search & ComparisonYesYes

Chef Creole typically refers to a professional chef with advanced culinary skills and responsibilities, while a Line Cook is responsible for preparing specific dishes on the kitchen line. Both roles work in similar environments and industries, but the Chef Creole often has more experience and culinary training, whereas the Line Cook focuses on executing dishes efficiently at their station.

What are the key skills and qualifications needed to thrive as a Chef Creole, and why are they important?

To thrive as a Chef Creole, you need expertise in Creole cuisine, strong cooking techniques, and a background in culinary arts, often supported by formal culinary training or apprenticeship. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications is essential. Creativity, leadership, and effective communication are crucial soft skills for menu development and team coordination. These skills ensure authentic, high-quality dishes while maintaining efficiency and compliance in a dynamic kitchen environment.

What are some common challenges a Chef Creole may face when balancing authenticity with customer preferences?

One common challenge for a Chef Creole is maintaining the authentic flavors and techniques of Creole cuisine while adapting dishes to suit a diverse customer base. Balancing traditional recipes with dietary restrictions, ingredient availability, and local tastes can require creativity and flexibility. Additionally, working in a fast-paced kitchen environment often means collaborating closely with other chefs and kitchen staff to ensure consistency and quality, while also managing time and resources effectively. Navigating these challenges can lead to innovation and professional growth within the culinary field.
Infographic showing various Chef Creole job openings in the United States as of May 2026, with employment types broken down into 16% Full Time, 82% Part Time, 1% Contract, and 1% Summer. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

Sous Chef at Seaworthy

HRI Hospitality

Barnett, MO • On-site

$43K - $58K/yr

Full-time

Posted 12 days ago

Job description

At HRI Hospitality, we offer a unique perspective on hotel ownership and management.
We're here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level.
We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career!
Housed in a historic 19th century Creole townhome built in 1832, Seaworthy draws inspiration from the Gulf Coast waters, the timeless traditions of Southern hospitality, and the vibrant spirit of New Orleans. Seaworthy showcases wild-caught, sustainably harvested oysters from American waters-including the Gulf Coast, East Coast, and West Coast-alongside locally sourced fish and game. We are looking for an experienced Sous Chef to join our team.
JOB SUMMARY
The Sous Chef is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets. Assists the Area Executive Chef in menu development, food specifications, recipes, and supervising Sous chefs, production and pastry staff, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards. Supervises the culinary team in absence of the Executive Chef.
JOB DUTIES
  • Assists in planning menus for all food outlets in the Hotel
  • Trains, supervises, and evaluates the work of the cooks.
  • Coordinates the work of Line Cooks and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals.
  • Approves the requisition of products and other necessary food supplies
  • Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
  • Assists in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
  • Assists with standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
  • Attends Food & Beverage staff and management meetings as needed
  • Consults with catering department about food production aspects of any special events that are planned in Executive chefs absence
  • Cooks or directly supervises the cooking of items that require skillful preparation
  • Evaluates food products to assure that quality standards are attained
  • Interacts with service director to assure that food production consistently exceeds the expectations of members and their guests
  • Assists in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner
  • Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
  • Provides training and professional development opportunities for all kitchen staff
  • Attends service lineups and ensures that other representatives from kitchen staff attend those lineups
  • Motivates and develops staff including cross training and promotion of personnel
  • Visits dining area to greet members
  • Maintains professional standards and codes of conduct as set forth Associate Handbook.

MINIMUM REQUIREMENTS
  • Minimum of five years' experience in culinary field or any similar combination of education and experience.
  • Knowledge of safety programs and regulations.
  • Read, write, and speak English fluently. Spanish skills helpful. Ability to communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
  • Ability to perform advances kitchen math such as determining menu costing.
  • Basic computer skills, including spreadsheets, word processing and email.
  • Must have an unexpired Food Handlers Safety Certificate.
  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, report or schedule
  • Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts.
  • Able to work with little or no supervision. Operate kitchen equipment.
  • Able to lead, train, motivate, and evaluate kitchen team for optimum performance.
  • Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job-related requirements.

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