Executive Sous Chef - The Roosevelt New Orleans, A Waldorf Astoria Hotel
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $62,400.00 - $79,700.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Mental Health Resources
Paid Time Off
Career growth and development
Employee assistance program
Recognition and rewards programs
Travel Discounts
Job Description
The Roosevelt New Orleans, an iconic Waldorf Astoria property, stands as a symbol of luxury and Southern hospitality in the heart of New Orleans. This historic hotel offers guests a unique blend of world-class service and rich cultural heritage, making it a premier destination for both leisure and business travelers. Located near the vibrant French Quarter and other renowned attractions such as Jackson Square, Bourbon Street, and the Arts & Warehouse District, The Roosevelt provides an unparalleled experience that captures the essence of New Orleans’ charm and elegance. With 504 beautifully appointed rooms and over 60,000 square feet of meeting... Show More
Job Requirements
- High school diploma or equivalent
- Minimum of 5 years culinary experience in a luxury or high-volume environment
- Previous supervisory or management experience in a culinary setting
- Knowledge of local cuisine and culinary trends
- Ability to lead and motivate a diverse team
- Strong organizational and multitasking skills
- Capability to maintain high quality and safety standards
- Willingness to work varied shifts including evenings, weekends, and holidays
- Physical ability to stand for long periods and handle kitchen tasks
- Commitment to uphold Hilton's values and standards
Job Qualifications
- Proven experience in banquets and luxury hotel culinary environments
- Knowledge of Creole cuisine
- Strong leadership and team management skills
- Ability to develop and implement innovative menus
- Excellent communication and interpersonal skills
- Familiarity with food safety standards and health codes
- Ability to analyze feedback and drive continuous improvement
- Experience with budgeting and inventory management
- Culinary degree or equivalent professional certification
- Ability to work flexible hours including weekends and holidays
Job Duties
- Assist the Executive Chef to listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities
- Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement
- Maintain working rapport with all hotel staff for efficient operation and service to the customer
- Organize and conduct meetings with the culinary team
- Monitor team performance, product quality and production flow
- foster continuous improvement where necessary
- Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes
- Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations
- Confer with the Food & Beverage Director regarding any new selections and changes
- Assist the Executive Chef to audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements
- Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes
- Assist Executive Chef in estimating annual food budget
- Dine at local restaurants to observe the latest trends in food presentation and pricing
- Monitor outlets during peak periods to oversee production flow and presentation
- Maintain vacation schedule for proper staffing
- Report any equipment in need of repair or replacement to Property Operations
- Perform other duties as requested, such as VIP parties and staff meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in:
Jobs By Filter