Chef de Cuisine – The Warbler Hotel

The Warbler Hotel is a distinguished boutique hotel rising six stories at the prominent corner of St. Charles Avenue and St. Andrew's Street in New Orleans. Spanning 42,000 square feet, this newly developed property revives a historic site that was once home to the Trolly Stop Cafe. The Warbler stands as a testament to architectural sophistication, blending Streamline Moderne design elements with the dynamic cultural spirit of New Orleans' Jazz Age. Its interiors feature rich, graphic designs that transport guests to an era of social clubs renowned for their gracious service and lively revelry. The hotel offers a unique experience pairing nostalgic charm with modern luxury, providing guests with comfortable accommodations that serve as an ideal base for exploring the city's rich cultural tapestry.

The Warbler Hotel's food and beverage program is crafted in collaboration with CureCo., an acclaimed New Orleans hospitality group led by Neal Bodenheimer and Kirk Estopinal. Their collective expertise includes designing venues recognized by the James Beard Foundation and the World's 50 Best Bars list. Andrew Zimmerman, former chef at Chicago's Michelin-starred Sepia and a longtime collaborator with Estopinal, lends his culinary proficiency to this partnership. Together, they bring an exceptional dining experience across multiple outlets within the hotel, including Mildred's Restaurant & Bar, the casual cafe, the rooftop bar "Upstairs," and in-room dining services.

We are seeking a Chef de Cuisine to be the senior leader in charge of all food operations at The Warbler Hotel. This role is critical for delivering a seamless and memorable guest dining experience aligned with the hotel's brand and standards. The Chef de Cuisine will oversee daily kitchen performance and the food and beverage offerings across all dining venues. Reporting directly to the Food & Beverage General Manager, the position demands visionary leadership, operational excellence, and a commitment to fostering a positive kitchen culture. This is a full-time role that demands a strategic thinker with a passion for culinary innovation and superior hospitality service.

The Chef de Cuisine will lead the entire back-of-house team, including sous chefs, cooks, prep staff, and dishwashers, ensuring consistent quality and operational efficiency. Key responsibilities include managing culinary execution, menu planning, team leadership, kitchen administration, and compliance with all health and safety regulations. Additionally, the role involves collaborating with sales and events teams to maximize revenue from banquets, catering, and special event spaces.

Candidates must bring a minimum of five years of experience in upscale or fine dining kitchens, preferably with a background in kitchen management or sous chef roles. Proven success managing large-scale operations with revenues between 2.5 to 5 million dollars is essential. A culinary degree or advanced certification is preferred, alongside strong skills in kitchen technology, communication, team building, cost control, and multi-concept culinary execution.

This role is perfect for a passionate culinary professional eager to lead in a vibrant, culturally rich setting that honors the traditions of New Orleans while embracing innovative approaches to hospitality. The Warbler Hotel offers a dynamic work environment where leadership and creativity come together to provide unforgettable guest experiences.