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
Day Shifts
Fixed Shifts
Benefits
Medical insurance
Mental Health Resources
Paid Time Off
Travel program
career growth
Recognition Program
Employee assistance program
Job Description
The iconic Waldorf Astoria property in New Orleans, The Roosevelt, is a prestigious luxury hotel known for its rich heritage and exceptional Southern hospitality. Established as a centerpiece of the city, the hotel is ideally located near the French Quarter and within walking distance of New Orleans' most exciting attractions such as Jackson Square, Bourbon Street, and the Arts & Warehouse District. This renowned hotel boasts 504 elegantly appointed rooms, over 60,000 square feet of versatile meeting space, and five diverse food and beverage outlets, including two distinguished restaurants, a café, a seasonal rooftop bar, and comprehensive in-room dining services.... Show More
Job Requirements
- high school diploma or equivalent
- minimum 5 years experience in culinary role with at least 2 years in a supervisory or management position
- proficiency in English
- knowledge of food safety regulations
- ability to work flexible hours including weekends and holidays
- physical ability to stand for long periods and perform kitchen duties
- capability to work in a fast-paced team environment
Job Qualifications
- previous experience in banquets and luxury hotel culinary operations
- knowledge of Creole cuisine
- strong leadership and team management skills
- ability to create and implement innovative menus
- excellent communication and interpersonal skills
- proven ability to maintain high standards of food quality and safety
- experience with kitchen budget management
- adaptability to fast-paced and dynamic environments
- culinary degree or equivalent professional training preferred
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 communicates 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 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 kitchens 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
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