Executive Sous Chef in New Orleans, Louisiana | Careers at The Riverfront Hotel

Highgate Hotels is a premier real estate investment and hospitality management company with a formidable presence in the global hospitality landscape. Managing over 400 hotels across North America, Europe, the Caribbean, and Latin America, Highgate boasts more than $15 billion in assets under management. With a history spanning three decades, the company has cemented its position as an innovator within the hospitality industry. Highgate's core strengths lie in offering comprehensive guidance through every phase of the property lifecycle—from planning and development to recapitalization and disposition. The portfolio managed by Highgate is diverse, encompassing bespoke lifestyle brands, legacy brands, as well as independent hotels and resorts. These properties feature modern programming and a strong digital focus that resonates with today’s travelers. The company's use of advanced revenue management tools allows it to accurately identify market trends and dynamics, enabling sustained outperformance and maximization of asset value. The executive leadership of Highgate is comprised of seasoned hospitality veterans, ensuring that the company remains a trusted partner to top ownership groups and internationally recognized hotel brands. This combination of strategic vision and operational excellence makes Highgate a top employer in the hospitality sector. Learn more about the company at www.highgate.com.

Located just steps from New Orleans’ iconic Arts District and French Quarter, The Riverfront Hotel stands as a luxury hospitality destination that reflects the city’s unique charm and mystique. Recently renovated, the hotel offers guests premium accommodations backed by a professional and courteous staff committed to delivering flawless service.

The Executive Sous Chef role at The Riverfront Hotel is pivotal to maintaining the hotel's standing as a premier luxury destination. The position involves coordinating, supervising, and directing all aspects of food production within the property’s kitchens. The Executive Sous Chef is responsible for managing profitable food and beverage operations while ensuring all output meets the highest standards of quality and service. This role requires a hands-on leader who will train staff thoroughly, enforce food quality specifications, oversee portion control, and maintain rigorous sanitation standards conforming to corporate guidelines. In addition to maintaining operational excellence, the Executive Sous Chef oversees food and labor cost control measures designed to maximize guest satisfaction without compromising budgetary goals.

The role demands close collaboration with food and beverage managers and the executive team to ensure seamless communication and prompt resolution of any operational issues. The Executive Sous Chef also plays an active role in coordinating kitchen loss prevention efforts, managing inventory, preparing detailed reports, and supporting payroll and scheduling functions. An essential part of the job involves guest relations, ensuring complaints are addressed swiftly and satisfactorily.

This leadership position also extends to collaborating with the Executive Chef and Director of Food and Beverage on creative menu development and overseeing cafeteria operations. The Executive Sous Chef is expected to uphold compliance with local health department regulations and hotel standard operating procedures. By conducting performance reviews, training culinary staff, and setting operational priorities, the Executive Sous Chef ensures that kitchen team members consistently deliver high-quality culinary experiences that align with the hotel’s brand standards.

Overall, this role is an excellent opportunity for an experienced culinary professional with a passion for leadership and an eye for detail to influence guest experiences at an upscale property in the culturally rich city of New Orleans. The Executive Sous Chef contributes significantly to the hotel’s mission of providing top-tier hospitality services while fostering a productive, compliant, and motivated kitchen environment.