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
Employee assistance program
Career growth opportunities
Team Member Resource Groups
Recognition and rewards programs
Job Description
The Roosevelt New Orleans, a landmark of luxury and history, stands as an iconic Waldorf Astoria property in the heart of New Orleans. This prestigious hotel blends the rich heritage of Southern hospitality with the grandeur of world-class service, making it a distinctive destination for travelers seeking both elegance and comfort. Located near the vibrant French Quarter and within walking distance to famed attractions including Jackson Square, Bourbon Street, and the Arts & Warehouse District, The Roosevelt offers guests an immersive cultural and social experience. The hotel comprises 504 exquisitely appointed rooms and over 60,000 square feet of versatile meeting... Show More
Job Requirements
- High school diploma or equivalent
- Minimum of 3-5 years experience in a supervisory culinary role preferably in luxury hotels or banquet services
- Demonstrated knowledge of Creole cuisine
- Strong leadership and team management abilities
- Effective communication skills
- Ability to work flexible hours including evenings, weekends and holidays
- Familiarity with food safety and sanitation standards
- Physical ability to stand for extended periods and perform kitchen duties
- Valid work authorization
- Ability to adapt to a dynamic and fast-paced work environment
Job Qualifications
- Experience in banquets and luxury hotel culinary operations
- Knowledge of Creole cuisine and regional food trends
- Strong leadership and people management skills
- Ability to develop and implement menus based on current trends and client preferences
- Excellent communication and customer service abilities
- Experience with food cost control and inventory management
- Knowledge of health and safety regulations in a commercial kitchen
- Culinary degree or equivalent professional training
- Proven ability to work in a fast-paced, high-volume environment
- Competence in organizing and leading meetings and team development
Job Duties
- Assist the Executive Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs
- Assist the Executive Chef to listen actively and communicate clearly while interacting with customers to promote food products and direct 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 F&B 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/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
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