Chef de Cuisine - The Roosevelt, A Waldorf Astoria Resort

The Roosevelt New Orleans, an iconic Waldorf Astoria property, offers a luxurious hospitality experience that beautifully marries Southern charm, historic elegance, and world-class service. Situated in the heart of New Orleans, near the famous French Quarter and within walking distance of notable destinations such as Jackson Square, Bourbon Street, and the Arts & Warehouse District, this historic hotel stands as the city’s centerpiece. Boasting 504 beautifully appointed rooms and over 60,000 square feet of meeting and event space, The Roosevelt features five distinguished food and beverage outlets, including two restaurants, a café, a seasonal rooftop bar, and comprehensive in-room dining services. Each element is carefully designed to provide guests with unforgettable moments, reflecting the rich cultural heritage and vibrant spirit of New Orleans.

The Chef de Cuisine plays a pivotal role at The Roosevelt New Orleans, leading the culinary team with creativity, expertise, and strategic oversight. This role is centered around overseeing all daily culinary operations, ensuring every dish prepared meets the hotel's exacting standards for quality, consistency, and cost-effectiveness. Working collaboratively with the Executive Chef and Food & Beverage leadership, the Chef de Cuisine will develop innovative and seasonal menus that captivate guests and reflect current culinary trends, all while highlighting local ingredients and Southern influences. A key responsibility involves managing inventory and procurement processes, fostering strong vendor relationships to secure high-quality ingredients while maintaining cost controls.

Financial stewardship is also crucial, requiring active participation in profit and loss reviews, food and labor cost management, and continuous implementation of operational improvements designed to maximize efficiency and profitability. Moreover, the Chef de Cuisine is dedicated to enhancing the guest dining experience by gathering feedback, engaging with patrons, and supporting initiatives that elevate service standards. Leadership and team development stand at the core of this position, with a focus on coaching, performance evaluation, and fostering a motivating and supportive kitchen environment. Rigorous adherence to health, safety, sanitation, and alcohol regulations is mandatory to guarantee the well-being of both guests and team members. Working at The Roosevelt means contributing to an established tradition of Southern hospitality and luxury, delivering culinary excellence that leaves a lasting impression on every guest. This position is an exceptional opportunity for culinary professionals seeking to thrive in a prestigious, dynamic, and culturally rich environment.