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Chef Jobs in Covington, LA (NOW HIRING)

Morrow Hospitality

Be Seen First

Sous Chef

New Orleans, LA · On-site

$52K - $65K/yr

The Sous Chef will be a key player in the kitchen, working directly under the General Manager to manage daily operations, maintain quality control, and contribute to menu development.

Le Moyne Bistro

Sous Chef

New Orleans, LA · On-site

$48K - $64K/yr

Le Moyne Bistro and Maria's Oyster Bar are hiring an experienced Sous Chef to join our culinary team in downtown New Orleans. We're looking for strong kitchen leaders who can handle volume, lead a ...

Compass Group

SOUS CHEF (FULL TIME)

New Orleans, LA

$16/hr

Previous sous chef experience is preferred but not required. * Pay Range: $14.00 per hour to $16.00 per hour. Make a difference in the lives of people, your community, and yourself . At Morrison ...

Compass Group

SOUS CHEF (FULL TIME)

New Orleans, LA · On-site

$20/hr

* We are hiring immediately for a full time SOUS CHEF position. * Location : LCMC Touro Infirmary - 1401 Foucher Street, New Orleans, LA 70115. Note: online applications accepted only. * Schedule ...

Omni Hotels & Resorts

Executive Chef

New Orleans, LA · On-site

$68K - $94K/yr

The executive chef embraces the local food scene and creates a memorable dining experience for guests of the hotel. As the leader of the food & beverage programming at the hotel, the executive chef ...

Compass Group

SOUS CHEF (FULL TIME)

New Orleans, LA · On-site

$19/hr

* We are hiring immediately for full time SOUS CHEF positions. * Location : Ochsner Sports & Orthopedics Cafe - 1221 South Clearview Parkway, New Orleans, LA 70121. Note: online applications accepted ...

AccorHotel

Executive Sous Chef

New Orleans, LA · On-site

$62K - $79K/yr

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: * Provide strategic culinary leadership in partnership with the Executive ...

AccorHotel

Executive Sous Chef

New Orleans, LA · On-site

$62K - $79K/yr

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: * Provide strategic culinary leadership in partnership with the Executive ...

Compass Group

CHEF (FULL TIME)

New Orleans, LA

$23/hr

Prior banquet chef experience is required. * Perks: Uniforms and parking! * Pay Range: $20.00 per hour to $23.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text ...

Broussard's Restaurant

Sous Chef

New Orleans, LA · On-site

$48K - $64K/yr

As a Sous Chef, you will oversees all kitchen management, support the Executive Chef and restaurant staff and ensures the standards are met. In addition, you will train, mentor, and lead all line ...

Broussard's Restaurant

Sous Chef

New Orleans, LA · On-site

$48K - $64K/yr

As a Sous Chef, you will oversees all kitchen management, support the Executive Chef and restaurant staff and ensures the standards are met. In addition, you will train, mentor, and lead all line ...

Broussard's Restaurant

Sous Chef

New Orleans, LA · On-site

$48K - $64K/yr

As a Sous Chef, you will oversees all kitchen management, support the Executive Chef and restaurant staff and ensures the standards are met. In addition, you will train, mentor, and lead all line ...

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How much do chef jobs pay per hour?

As of Sep 7, 2026, the average hourly pay for chef in Covington, LA is $21.19, according to ZipRecruiter salary data. Most workers in this role earn between $14.47 and $26.68 per hour, depending on experience, location, and employer.

What does a chef do?

A chef is a professional cook who is responsible for preparing meals, developing menus, and overseeing kitchen operations in restaurants, hotels, or other food establishments. Chefs ensure food quality, safety, and presentation standards are met, and often manage other kitchen staff. Their duties may include ordering ingredients, maintaining inventory, and creating new recipes. Chefs may specialize in specific types of cuisine or cooking techniques. They play a key role in delivering a memorable dining experience.

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

To thrive as a Chef, you need strong culinary skills, creativity in menu development, and comprehensive knowledge of food safety standards, typically supported by culinary school training or relevant experience. Familiarity with commercial kitchen equipment, recipe management software, and food hygiene certifications (such as ServSafe) is highly valuable. Exceptional organizational ability, teamwork, and leadership are critical soft skills for managing kitchen staff and maintaining a positive work environment. These competencies are essential for delivering high-quality dishes efficiently, ensuring kitchen safety, and running a successful culinary operation.

What are common challenges chefs face in maintaining consistency across dishes and shifts?

Chefs often encounter challenges in ensuring that every dish meets the restaurant’s quality and presentation standards, particularly when managing a team with varying skill levels or during busy service periods. Maintaining consistency requires strong communication, standardized recipes, and rigorous training for all kitchen staff. Additionally, chefs must monitor ingredient quality and adapt quickly to supply changes, all while leading by example to uphold the restaurant’s reputation. Overcoming these challenges is key to delivering a reliable dining experience and building trust with patrons.

What is the difference between Chef vs Cook?

AspectChefCook
CredentialsFormal culinary training or certifications often preferredMinimal formal training, on-the-job experience common
Work EnvironmentProfessional kitchens, restaurants, hotelsVaries from home kitchens to restaurants, catering
Job ResponsibilitiesMenu planning, supervising kitchen staff, quality controlFood preparation, cooking, basic kitchen tasks
Industry UsageHigh-end restaurants, culinary institutionsWidespread across all food service settings

While both chefs and cooks work in kitchens and prepare food, chefs typically have formal training, oversee kitchen operations, and work in professional or upscale environments. Cooks usually focus on food preparation and cooking tasks, often with less formal education, and work in a variety of settings. The role of a chef involves leadership and menu development, whereas a cook primarily executes recipes and prepares dishes.

Is 25 too late to become a chef?

Becoming a chef at 25 is not too late, as many chefs start their careers in their twenties or later. Success in the culinary industry depends on skills, training, and experience, which can be gained through culinary schools, apprenticeships, or on-the-job training at any age.
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Chef jobs near you
Infographic showing various Chef job openings in Covington, LA as of August 2026, with employment types broken down into 75% Full Time, 23% Part Time, 1% Temporary, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $44,066 per year, or $21.2 per hour.

Sous Chef

Morrow Hospitality

New Orleans, LA • On-site

$52K - $65K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted yesterday

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Job description

Morrow Hospitality Group celebrates and elevates the rich culinary traditions of New Orleans. We invite you to join our family as we guide our guests on a memorable journey through flavor and culture.

The Sous Chef will be a key player in the kitchen, working directly under the General Manager to manage daily operations, maintain quality control, and contribute to menu development.

Responsibilities

  • Oversee and manage the daily operations of the kitchen, including food preparation, cooking, and plating, ensuring consistency and adherence to Morrow Hospitality's standards.
  • Supervise, train, and mentor kitchen staff, promoting a positive and efficient work environment. Delegate tasks and manage workflow to meet service demands.
  • Assist in managing inventory, ordering, and receiving supplies. Monitor food and labor costs to meet budgetary goals.
  • Ensure the highest level of food quality, presentation, and sanitation standards are maintained at all times.
  • Work closely with the Executive Chef on menu engineering, recipe testing, and ingredient sourcing, with a specific focus on Asian cuisine techniques and flavors.
  • Maintain a clean, organized, and safe kitchen environment in compliance with all local health and safety regulations.

Qualifications

  • Minimum of three (3) years of progressive experience in the restaurant industry, with at least one year in a supervisory or leadership role.
  • Culinary degree or equivalent professional training is preferred.
  • Demonstrated ability to manage high-volume kitchen operations.
  • Strong leadership, communication, and interpersonal skills.
  • In-depth knowledge of food safety and sanitation practices.
  • Proficiency in inventory management software and POS systems.

Company Description

Morrow Hospitality was born from a passion for community, exceptional service, and world-class hospitality. What started as a single vision has grown into a dynamic collection of must-visit destinations, offering a fusion of elevated dining, vibrant nightlife, and unparalleled experiences that leave a lasting impact.