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
Access to pay when you need it through DailyPay
medical insurance coverage
mental health resources including Employee Assistance Program
Paid Time Off
Go Hilton travel program with discounted travel
Career growth and development opportunities
Team Member Resource Groups
Recognition and rewards programs
Job Description
The Roosevelt, an iconic Waldorf Astoria property, is a prestigious luxury hotel located in the vibrant city of New Orleans. This historic hotel combines unparalleled Southern hospitality with world-class service, offering guests an unforgettable experience surrounded by rich heritage and an elegant atmosphere. Situated near the French Quarter and within walking distance of key cultural attractions such as Jackson Square, Bourbon Street, and the Arts & Warehouse District, The Roosevelt is a central hub for travelers seeking both comfort and proximity to the city’s most popular destinations. The hotel features 504 beautifully appointed rooms, more than 60,000 square feet of... Show More
Job Requirements
- High school diploma or equivalent
- Several years of experience in culinary leadership roles, preferably in luxury hotels or banquet operations
- Knowledge of Creole cuisine
- Strong leadership and communication skills
- Ability to manage multiple teams and outlets effectively
- Familiarity with health and safety regulations in food service
- Ability to analyze feedback and implement improvements
- Proficiency in menu development and food cost management
- Flexibility to work varied shifts including weekends and holidays
Job Qualifications
- Culinary degree or equivalent professional training
- Proven experience as a sous chef or similar role in a high-volume kitchen
- Demonstrated knowledge of banquet and luxury hotel food service
- Experience with Creole or regional cuisine preferred
- Strong organizational and team management skills
- Ability to work under pressure in a fast-paced environment
- Excellent interpersonal and customer service skills
- Commitment to maintaining high culinary standards and food safety
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 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
Post restaurant and hotel jobs on OysterLink.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: