Executive Sous Chef

Hotel de la Poste is a distinguished hotel situated in the heart of New Orleans' vibrant French Quarter, a setting renowned for its rich culture, historic architecture, and lively jazz-filled streets. Recently transitioned from The W New Orleans, this establishment operates as a soft-branded Renaissance hotel, blending the timeless charm and spirited essence of New Orleans with modern luxury. The hotel offers its guests a one-of-a-kind experience where history, music, and world-class cuisine converge to create a memorable stay. As part of a dynamic team that embraces the city's energetic atmosphere and hospitality traditions, employees at Hotel de la Poste have the opportunity to engage with both the local culture and visitors seeking an exceptional hotel experience.

The role of Kitchen Manager at Hotel de la Poste entails managing daily kitchen operations in a fast-paced and dynamic environment. This position is responsible for overseeing the production, preparation, and presentation of all food served in the hotel’s restaurants and through room service. Ensuring that all food items meet safety, sanitation, and quality standards is of paramount importance. The Kitchen Manager must uphold all federal, state, corporate, and franchise regulations to maintain a safe and sanitary work environment. This role also involves monitoring and controlling labor and food costs, contributing to the hotel's profitability while ensuring competitive quality products.

Additionally, the Kitchen Manager collaborates closely with the Executive Chef to create and implement menu and production changes that enhance the dining experience. The position demands strong leadership skills for managing kitchen staff, including hiring, scheduling, training, coaching, and conducting performance evaluations. Motivating and retaining employees through effective human resource management and fostering open communication is essential for the team’s success.

Physical demands of the job require the Kitchen Manager to perform tasks such as lifting, pushing, and carrying heavy items, bending multiple times daily during cooking activities, and maintaining mobility and standing for extended periods. The work environment ranges from freezer temperatures as low as -10 degrees to front-line cooking areas that can exceed 100 degrees. Effective communication, the ability to hear equipment timers, and ensuring the proper preparation of food products are critical for operational efficiency.

The salary range for the Kitchen Manager position is competitive, between USD 65,000 and USD 70,000 annually, reflecting the expertise and responsibility required. The hotel offers a comprehensive benefits package that includes unlimited paid time off, medical, dental, and vision insurance, 401(k) with employer matching, and various other health and welfare plans that emphasize employee well-being and work-life balance.

This role is ideal for candidates with a high school education or equivalent, coupled with one to two years of relevant experience in a similar position. Advanced knowledge of food service principles and management practices is necessary to successfully lead kitchen operations in a reputable hotel setting. If you are passionate about food and hospitality, possess strong leadership skills, and want to be part of a team that delivers exceptional guest experiences while celebrating New Orleans' unique culture, Hotel de la Poste offers a rewarding career opportunity.