[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-257574-105":3,"doc-detail-257574-en":81,"detail-sidebar-cat-1-en-105":97},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","executive-chefculinary-director-job-description-the-nocca-institute","Executive Chef/Culinary Director - Job Description - The NOCCA Institute","","Executive Chef/Culinary Director job description for The NOCCA Institute, responsible for launching public culinary initiatives and leading all food production across the Press Street Station restaurant, daily public service, catering, and Boxcar food truck preparation. The role develops menus, recipes, purchasing specifications, schedules and staff supervision, and manages food and labor budgets in coordination with Finance & Operations. It establishes sanitation, safety, HAACP controls, cleaning/maintenance routines, and staff training, including hiring, selection, counseling, and discipline, while ensuring exceptional guest and member service.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/template/","Template",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/template/resumes/","Resumes",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/template/executive-chefculinary-director-job-description-the-nocca-institute/257574/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/executive-chefculinary-director-job-description-the-nocca-institute/257574.png","ImageObject",442,249,{"name":42,"@type":43},"Rizky","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-20","2026-09-13",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",5,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What are the key responsibilities of the Executive Chef/Culinary Director?","Question",{"text":63,"@type":64},"The position oversees all food production and related programming for The NOCCA Institute, including daily restaurant service, catering, and the Boxcar food truck. It covers menu and recipe development, purchasing specifications, staff supervision, and food and labor budget development and monitoring.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How does the role ensure food safety and sanitation?",{"text":68,"@type":64},"It maintains the highest professional food quality and sanitation standards across all kitchen areas. The chef establishes HAACP programs based on time and temperature and sets regular cleaning and maintenance schedules.",{"name":70,"@type":61,"acceptedAnswer":71},"What experience and qualifications are required?",{"text":72,"@type":64},"The minimum requirement is five years of experience in a management role in a successful kitchen with strong cost controls, budgeting, inventory, cooking techniques, and customer service. A ServeSafe certificate is preferred/required as listed.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},257574,1790346189,{"code":4,"msg":82,"data":83},"success",{"doc_id":79,"user_id":84,"nickname":42,"user_avatar":85,"doc_module":22,"category_id":86,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":87,"file_id":88,"file_url":89,"file_type":90,"file_size":91,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":26,"language":92,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":93,"faqs":94,"seo_title":95,"seo_description":12,"update_tm":96,"read_time":22},962085564807,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8",12,"EXECUTIVE CHEF/CULINARY DIRECTOR  \nJob Title: Executive Chef/Culinary Director, The NOCCA Institute  \nDepartment: Culinary Operations  \nReports To: Director of Finance & Operations  \nSUMMARY  \nThe NOCCA Institute, the private, non profit support organization for NOCCA (New Orleans Center for Creative Arts – Louisiana’s Arts Conservatory for high school students) , seeks an experienced professional to help launch new, public facing culinary initiatives that will support The NOCCA Institute’s programs. This individual will become an integral member of the Institute’s team and will support the collaborative relationship with the school’s Culinary Arts program in a high performing educational environment. This position is responsible for all food production and associated programming under the umbrella of The NOCCA Institute’s Press Street Station restaurant, including daily food service for the public, catering, and preparation/service for the Boxcar food truck. This includes development of menus, food purchase specifications and recipes; scheduling and staff supervision; development and monitoring of food and labor budgets; and development of public programming, including cooking classes and other offerings. This position will maintain the highest professional food quality and sanitation standards.  \nESSENTIAL DUTIES AND RESPONSIBILITIES  \n● Approves the requisition of products and other necessary food supplies to assure quality and price are continually met.  \n● Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.  \n● Establishes controls to minimize food and supply waste and theft.  \n● Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.  \n● Develops 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.  \n● Works closely with Director of Finance and Operations to prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.  \n● Consults with Assoc. Director of Development, Events and Programs about food production aspects of special events being planned.  \n● Interacts with guests and staff to assure that food production consistently exceeds the expectations of members and guests.  \n● Establishes HAACP program based on time and temperature for food products and equipment.  \n● Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.  \n● Provides training and professional development opportunities for all kitchen staff.  \n● Performs other duties as directed.  \n● Interviews, selects, trains, supervises, counsels and disciplines all employees in the department.  \n● Ensures a safe working environment and attitude on the part of all employees in areas of responsibility.  \nEDUCATION and/or EXPERIENCE  \nMinimum five years experience in a management role of a productive, successful kitchen with superior understanding of cost controls and budgeting, inventory, cooking techniques and food products, and customer service.  \nPREFERRED CERTIFICATES, LICENSES, REGISTRATIONS  \nServeSafe certificate.  \nSALARY AND BENEFITS  \nCommensurate with experience, comprehensive benefits package.  \nSTART DATE  \nApproximately November 3 , 2014 , pending satisfactory completion of pre employment testing.  \nTO APPLY  \nInterested applicants please send a cover letter, resume and two references to Ayman Jaber at[ajaber@noccainstitute.com](ajaber@noccainstitute.com), or The NOCCA Institute, 2800 Chartres Street, New Orleans, LA 70117 .  \nABOUT NOCCA & THE NOCCA INSTITUTE  \nThe New Orleans Center for C","cbCaid6DL2JHZc3C","https://ap.wps.com/l/cbCaid6DL2JHZc3C","pdf",401119,"English","# Executive Chef/Culinary Director - Job Summary\n## Essential Duties and Responsibilities\n## Education and/or Experience\n## Preferred Certificates, Licenses, Registrations\n## Salary and Benefits\n## Start Date\n## To Apply\n## About NOCCA and The NOCCA Institute","[{\"question\":\"What are the key responsibilities of the Executive Chef/Culinary Director?\",\"answer\":\"The position oversees all food production and related programming for The NOCCA Institute, including daily restaurant service, catering, and the Boxcar food truck. It covers menu and recipe development, purchasing specifications, staff supervision, and food and labor budget development and monitoring.\"},{\"question\":\"How does the role ensure food safety and sanitation?\",\"answer\":\"It maintains the highest professional food quality and sanitation standards across all kitchen areas. The chef establishes HAACP programs based on time and temperature and sets regular cleaning and maintenance schedules.\"},{\"question\":\"What experience and qualifications are required?\",\"answer\":\"The minimum requirement is five years of experience in a management role in a successful kitchen with strong cost controls, budgeting, inventory, cooking techniques, and customer service. A ServeSafe certificate is preferred/required as listed.\"}]","Executive Chef/Culinary Director - Job Description - The NOCCA Institute | PDF",1789314938,{"code":4,"msg":82,"data":98},[99,104,107,112,117,122,127,132,136],{"id":100,"doc_module":22,"doc_module_name":25,"category_name":101,"show_sort_weight":102,"slug":103},11,"Presentations",90,"presentations",{"id":86,"doc_module":22,"doc_module_name":25,"category_name":29,"show_sort_weight":105,"slug":106},80,"resumes",{"id":108,"doc_module":22,"doc_module_name":25,"category_name":109,"show_sort_weight":110,"slug":111},14,"Invoices",70,"invoices",{"id":113,"doc_module":22,"doc_module_name":25,"category_name":114,"show_sort_weight":115,"slug":116},15,"Posters",60,"posters",{"id":118,"doc_module":22,"doc_module_name":25,"category_name":119,"show_sort_weight":120,"slug":121},16,"Social Media",50,"social-media",{"id":123,"doc_module":22,"doc_module_name":25,"category_name":124,"show_sort_weight":125,"slug":126},17,"Forms",40,"forms",{"id":128,"doc_module":22,"doc_module_name":25,"category_name":129,"show_sort_weight":130,"slug":131},18,"Letters",30,"letters",{"id":133,"doc_module":22,"doc_module_name":25,"category_name":134,"show_sort_weight":55,"slug":135},21,"Paper Templates","papers-templates",{"id":137,"doc_module":22,"doc_module_name":25,"category_name":138,"show_sort_weight":4,"slug":139},158,"General","general-158"]