Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
short-term disability
long-term disability
Paid Time Off
Employee assistance program
401k Retirement Plan
Job Description
Evolution Hospitality, a dynamic and dedicated lifestyle vertical of Aimbridge Hospitality, is renowned for creating distinct lifestyle experiences and driving performance across a curated collection of independent, luxury, boutique, lifestyle, and soft brand hotels, restaurants, bars, and lounges throughout North America. With a deep focus on culture, results, and personal growth, Evolution Hospitality embraces a philosophy that values honesty, humility, intellect, and ability, fostering a workplace where every team member aspires to become a better individual both professionally and personally. This commitment to excellence has established Evolution Hospitality as a world-class operation, celebrated for its talented and caring workforce that shapes unforgettable guest experiences.
Experience the rich history and elegant ambiance of a historic New Orleans hotel, the Bourbon Orleans. Once a high-society ballroom and later a convent, the Bourbon Orleans boasts centuries of stories within its gilded Belle Epoque-style interiors and polished marble décor. Nestled just steps from the vibrant energy of Bourbon Street, it offers guests a tranquil retreat steeped in Louisiana charm and warmth. Joining the team here means becoming part of a unique Crescent City story that blends tradition with contemporary hospitality excellence.
As a Sous Chef at this distinguished venue, you will serve as the creative powerhouse behind the banquet kitchen, crafting exquisite dishes that delight every guest. This role requires a balance of culinary creativity and operational excellence, ensuring each dish not only tastes spectacular but is also presented with artistry. You will be responsible for managing the kitchen team, inspiring and motivating them to uphold the highest standards of kitchen cleanliness, safety, and organization. A significant part of your role involves making efficient decisions to minimize waste while maximizing the use of each ingredient, thus contributing to the sustainable management of resources.
Being an overtime eligible manager, you will navigate the demands of a high-volume banquet kitchen, scheduling and managing staff while maintaining compliance with labor regulations for overtime. Your leadership will be pivotal in fostering a positive kitchen environment where culinary innovation and team spirit flourish.
Key responsibilities include welcoming guests and team members with enthusiasm, ensuring an uplifting atmosphere that enhances the dining experience. You will uphold Aimbridge Hospitality's rigorous standards to guarantee the seamless operation of the kitchen. As a culinary leader, you will spearhead recruitment, training, and development efforts, coaching your team towards excellence and ensuring everyone is equipped with the necessary skills and motivation.
Operational duties extend to budgeting and inventory management, meticulously tracking food costs, and maintaining pantry stock to meet the demands of banquets and special events. Your commitment to spotless kitchen conditions and flawless banquet displays will be critical to delivering memorable culinary presentations.
Creatively, you will design banquet menus and curate food presentation concepts for both plated meals and buffet setups, ensuring every offering is a feast for both the eyes and palate. With 2 to 4 years of experience in a high-volume, full-service restaurant, and typically holding a Bachelor’s degree, you are prepared to handle complex challenges independently while maintaining composure under pressure. Your expertise will guide and mentor the kitchen staff, fostering a culture of clear communication, prompt decision-making, and attentive listening to address both team and guest concerns.
The position offers a competitive benefits package after an initial waiting period, including medical, dental, and vision coverage, short-term and long-term disability income, term life and AD&D insurance, paid time off, an employee assistance program, and a 401k retirement plan. Additionally, new hires can take advantage of daily pay options, enhancing financial flexibility.
If you are passionate about blending creative cuisine with operational mastery in a storied setting, and ready to lead a kitchen team to culinary greatness, Evolution Hospitality invites you to join their distinguished banquet kitchen team at the Bourbon Orleans hotel.
Experience the rich history and elegant ambiance of a historic New Orleans hotel, the Bourbon Orleans. Once a high-society ballroom and later a convent, the Bourbon Orleans boasts centuries of stories within its gilded Belle Epoque-style interiors and polished marble décor. Nestled just steps from the vibrant energy of Bourbon Street, it offers guests a tranquil retreat steeped in Louisiana charm and warmth. Joining the team here means becoming part of a unique Crescent City story that blends tradition with contemporary hospitality excellence.
As a Sous Chef at this distinguished venue, you will serve as the creative powerhouse behind the banquet kitchen, crafting exquisite dishes that delight every guest. This role requires a balance of culinary creativity and operational excellence, ensuring each dish not only tastes spectacular but is also presented with artistry. You will be responsible for managing the kitchen team, inspiring and motivating them to uphold the highest standards of kitchen cleanliness, safety, and organization. A significant part of your role involves making efficient decisions to minimize waste while maximizing the use of each ingredient, thus contributing to the sustainable management of resources.
Being an overtime eligible manager, you will navigate the demands of a high-volume banquet kitchen, scheduling and managing staff while maintaining compliance with labor regulations for overtime. Your leadership will be pivotal in fostering a positive kitchen environment where culinary innovation and team spirit flourish.
Key responsibilities include welcoming guests and team members with enthusiasm, ensuring an uplifting atmosphere that enhances the dining experience. You will uphold Aimbridge Hospitality's rigorous standards to guarantee the seamless operation of the kitchen. As a culinary leader, you will spearhead recruitment, training, and development efforts, coaching your team towards excellence and ensuring everyone is equipped with the necessary skills and motivation.
Operational duties extend to budgeting and inventory management, meticulously tracking food costs, and maintaining pantry stock to meet the demands of banquets and special events. Your commitment to spotless kitchen conditions and flawless banquet displays will be critical to delivering memorable culinary presentations.
Creatively, you will design banquet menus and curate food presentation concepts for both plated meals and buffet setups, ensuring every offering is a feast for both the eyes and palate. With 2 to 4 years of experience in a high-volume, full-service restaurant, and typically holding a Bachelor’s degree, you are prepared to handle complex challenges independently while maintaining composure under pressure. Your expertise will guide and mentor the kitchen staff, fostering a culture of clear communication, prompt decision-making, and attentive listening to address both team and guest concerns.
The position offers a competitive benefits package after an initial waiting period, including medical, dental, and vision coverage, short-term and long-term disability income, term life and AD&D insurance, paid time off, an employee assistance program, and a 401k retirement plan. Additionally, new hires can take advantage of daily pay options, enhancing financial flexibility.
If you are passionate about blending creative cuisine with operational mastery in a storied setting, and ready to lead a kitchen team to culinary greatness, Evolution Hospitality invites you to join their distinguished banquet kitchen team at the Bourbon Orleans hotel.
Job Requirements
- bachelor's degree
- 2 to 4 years of relevant experience
- ability to lead and mentor kitchen staff
- excellent communication skills
- capacity to manage budgets and inventory
- ability to maintain high safety and quality standards
- willingness to work overtime as required
Job Qualifications
- bachelor's degree or equivalent experience
- 2 to 4 years of experience in high-volume, full-service restaurants
- strong leadership and team management skills
- expertise in menu creation and food presentation
- excellent communication and problem-solving abilities
- ability to work under pressure
- experience in cost control and inventory management
Job Duties
- welcome guests and team members with enthusiasm
- rally and motivate kitchen staff
- maintain cleanliness and organize kitchen operations
- manage kitchen budgets and pantry inventory
- create banquet menus and food presentations
- train and coach kitchen team
- ensure compliance with safety and quality standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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