Chef De Cuisine

Maison Metier; New Orleans (LA); On-site; USD 60,000 - 90,000; Full time

Job summary

Maison Métier, a boutique luxury hotel in New Orleans, seeks a Chef de Cuisine to lead the culinary team and oversee all kitchen operations. The role focuses on menu development, inventory control, order placement, and adherence to safety and health codes.

The ideal candidate will have culinary arts training, at least 2 years as a line cook in a similar environment, and certifications such as ServSafe or TiPS. Strong communication and teamwork are essential for success in this high-touch setting.

Qualifications

• Minimum 2 years experience as a line cook in a similar environment; culinary arts education preferred.
• ServSafe and/or TiPS certifications are a plus; strong English communication required.
• Ability to lead a culinary team, develop menus, and ensure health and safety compliance.

Responsibilities

• Work with the Director of Food & Beverage to create and prepare menu items to quality standards.
• Communicate clearly with team to execute orders and maintain stations.
• Oversee prep work and inventory, ensuring par levels and equipment readiness.

Skills

Verbal & written communication

Team collaboration

Time management

Problem solving

Guest service orientation

Culinary leadership

Education

High school diploma

Culinary arts education preferred

ServSafe certification

TiPS certification

Job description

67 rooms Amenities: unique on-site food and beverage operations, rooftop pool, fitness center, valet parking. A boutique luxury hotel in New Orleans' Warehouse District, just steps from Magazine Street, Maison Métier is surrounded by galleries, boutiques, and top dining, and only minutes from the French Quarter and National WWII Museum. Blending old-world charm with modern elegance, the property offers an intimate, high-touch hospitality experience-ideal for professionals who thrive on personalized service in a nimble, design-forward environment. Maison Métier offers a refined boutique hotel experience where timeless elegance meets the vibrant culture of New Orleans. Designed for discerning travelers, the hotel blends sophisticated interiors, curated art, and personalized service to create an intimate and elevated stay. A one Michelin Key property two years in a row, Maison Métier feels less like a hotel and more like a lavish, art-laden residence.

The Chef de Cuisine is responsible for leading the overall operations of the culinary team at Maison Metier. This position is responsible for overseeing all aspects of the culinary operation: including menu development, tracking kitchen inventory, placing orders, monitoring equipment condition, overseeing all kitchen employees, in addition to ensuring the kitchen operates along all safety and health codes.

CORE FOCUS & ESSENTIAL RESPONSIBILITIES

Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.

• Work in conjunction with the Director of Food & Beverage to create and prepare menu items with quality standards.
• Excellent communication with team members to execute food orders
• Maintain assigned station throughout shift, ensure par levels of ingredients and equipment are available.
• Oversee and confirm all prep work is maintained by the culinary team.
• Work efficiently and multitask.
• Work as a member of the team to effectively and efficiently prepare each dish.
• Alter menu items to accommodate guests' dietary needs as requested.
• Oversee and assist in maintaining a clean station throughout each shift.
• Use and train staff on proper kitchen safety protocols in regard to food preparation (storage, transportation, preparation, etc.) and equipment usage.

ESSENTIAL QUALIFICATIONS

• Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding.
• Ability to understand proper use of equipment and cleaning agents.
• Strong interpersonal and problem solving abilities, highly responsible & reliable.
• Have superb time management skills.
• Prioritize and organize work assignments, have timely follow up with execution.
• Previous guest service and/or Housekeeping experience is an asset.
• Ability to work cohesively with fellow colleagues as part of team with minimum supervision.
• Maintain complete knowledge of all hotel services/features and hours of operation.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.
• Ability to comply with physical demands as outlined below.
• Ability to scrub surfaces.
• May require extending arms overhead to perform cleaning tasks, and work in confined spaces for extended periods of time.
• Must be able to maintain a flexible work schedule.

REQUIRED EDUCATION and/or EXPERIENCE

Culinary arts education preferred, high school diploma required. Minimum 2 year experience as a line cook in a similar environment required. Additional certifications (ServSafe, TiPS, etc.)

LANGUAGE, MATHEMATICAL, and REASONING ABILITIES

• Ability to understand guests' service needs & requests.
• Ability to acknowledge guests' requests in a polite manner.
• Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).
• Ability to apply logical thinking and understanding to carry out written and oral instructions.
• Ability to address and solve problems involving guest and operational issues.
• Ability to compute basic mathematical calculations.

PHYSICAL DEMANDS / WORK ENVIRONMENT

• 1. Sit, walk, and stand continuously.
• 2. Lift / carry 25lbs (frequently) and 50lbs (occasionally)
• 3. Bend, squat, crawl, and reach above shoulder level.
• 4. Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation.
• 5. May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job-related requirements.