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Executive Sous Chef - The Roosevelt New Orleans, A Waldorf Astoria Hotel
Job Overview
Employment Type
Full-time
Work Schedule
Rotating Shifts
Day Shifts
Benefits
Medical insurance
Mental Health Resources
Paid Time Off
Discounted travel
career growth
employee recognition
flexible schedule
Job Description
The Roosevelt New Orleans, a Waldorf Astoria Hotel, is a prestigious luxury hotel that embodies the rich heritage of Southern hospitality and offers guests an unparalleled combination of world-class service and historic surroundings. Situated near the vibrant French Quarter and just walking distance from iconic attractions such as Jackson Square, Bourbon Street, and the Arts & Warehouse District, The Roosevelt stands as a landmark in New Orleans hospitality. The hotel features 504 elegantly appointed rooms, over 60,000 square feet of versatile meeting space, and five diverse food and beverage outlets including two fine dining restaurants, a café, a seasonal rooftop... Show More
Job Requirements
- High school diploma or equivalent
- Minimum of 5 years of experience in culinary roles with at least 2 years in a supervisory position
- Experience working in luxury hotels or similar high-end establishments
- Knowledge of Creole cuisine
- Ability to work flexible hours including nights, weekends, and holidays
- Strong leadership and team management skills
- Excellent communication and interpersonal skills
- Ability to maintain high standards of cleanliness and safety in the kitchen
Job Qualifications
- Proven experience in banquet and luxury hotel culinary operations
- Knowledge of Creole cuisine
- Demonstrated leadership skills
- Strong communication and organizational skills
- Ability to manage and train a diverse team
- Understanding of health and safety standards in food preparation
- Proven ability to develop and implement innovative menus
- Experience with budget management
- Flexibility to work in a dynamic and fast-paced environment
Job Duties
- Assist the Executive Chef to hire, train, supervise, schedule and participate in activities of chefs and kitchen personnel involved in food preparation
- Analyze feedback from clients and team members and implement suggestions for improvement
- Maintain working rapport with all hotel staff for efficient operation and customer service
- Organize and conduct meetings with the culinary team
- Monitor team performance, product quality, and production flow and foster continuous improvement
- Assist in creating and implementing new menus based on food trends and regional tastes
- Audit food storeroom items and ensure compliance with health code requirements
- Enforce safety procedures and cleanliness standards in the kitchen
- Assist in estimating the annual food budget
- Monitor outlets during peak periods to oversee production flow and presentation
- Maintain vacation schedules for proper staffing
- Report equipment repairs or replacements
- Perform other duties such as overseeing VIP parties and staff meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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