Chef de Cuisine

"The Whit"; New Orleans (LA); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Bonus

Health insurance

401(k)

Paid time off

Parking

Flexible schedule

Uniforms provided

Dining discounts

Wine tastings

Leadership development

HR support

Senior leadership access

Menu development input

Training & systems culture

Advancement opportunities

Job summary

The Whit, a luxury hotel in New Orleans, seeks a Founding Chef de Cuisine to lead the daily kitchen, shape the culinary program from day one, and mentor the team under the Executive Chef. You’ll help establish systems, standards, and hospitality that define The Whit’s dining experience.

You will oversee service, collaborate on menus, and drive exceptional guest experiences for weddings, private dinners, and events, while building a culture of professionalism and continuous improvement.

Qualifications

• Five+ years in a culinary leadership role in luxury or boutique settings.
• Experience hiring, training, scheduling, and developing culinary teams.
• Strong knowledge of food costing, purchasing, inventory, labor, and kitchen ops.
• Experience leading service in high-quality luxury environments.
• Excellent organizational and communication skills with multiple priorities.
• Passion for refined cuisine and memorable guest experiences.
• Strong understanding of food safety and sanitation.

Responsibilities

• Lead daily kitchen operations with hands-on service.
• Execute culinary vision with consistency and attention to detail.
• Build and mentor an exceptional culinary team.
• Create a positive kitchen culture rooted in professionalism.
• Coach cooks and staff while setting leadership standards.
• Maintain high standards for food quality, presentation, sanitation.
• Manage kitchen systems: prep, ordering, inventory, receiving, pars.
• Develop schedules based on business demand and labor.
• Monitor food cost and waste while maintaining quality.
• Ensure recipes and service standards are trained and executed.
• Partner with Executive Chef on menu updates and culinary development.
• Collaborate with F&B Ops Manager, Events Manager, GM to deliver events.
• Support event execution with prep, communication, and flawless service.
• Identify opportunities to elevate guest experience and efficiency.

Skills

Culinary leadership

Team development

Menu development

Food costing

Kitchen operations

Organizational skills

Communication skills

Food safety

Job description

CHEF DE CUISINE | The Whit | New Orleans

Welcome to The Whit.

We'reopening the doors to something extraordinary, andwe'relooking for the people who will help define it.

The Whit is an intimate luxury hotel housed in a beautifully restored 19th-century mansion in the heart of New Orleans. With 15 guest rooms, a bar, cocktail salon, library, and a refined food and beverage program featuring elevated small plates, exceptional wines, handcrafted cocktails, and a robust events program, The Whit is designed to feel less like a hotel and more like the home of an extraordinary host.

As our Founding Chef de Cuisine,you'llhave the opportunity to help bringThe Whit'sculinary vision to life from day one. Working closely with the Executive Chef and hotel leadership, you will lead the daily kitchen operation, develop and mentor the culinary team,establishstrong operational systems, and ensure every dish and event experience reflects the quality and hospitality that define The Whit.

If you'repassionate about refined cuisine, inspired by genuine hospitality, and energized by the opportunity to help build something exceptional from the very beginning,we'dlove to meet you.

What You'll Do

As the Founding Chef de Cuisine,you'lloversee the daily culinary operation while helpingestablish The Whit as one of New Orleans' premier destinations for intimate celebrations, private events, and unforgettable dining experiences.

Your responsibilities will include:

• Leading daily kitchen operations with a hands-on presence during service.
• Executing the Executive Chef's culinary vision with consistency, precision, and attention to detail.
• Building, hiring, training, scheduling, and developing an exceptional culinary team.
• Creating a positive kitchen culture rooted in professionalism, collaboration, accountability, and continuous improvement.
• Coaching and mentoring cooks and support staff while setting the standard through your own leadership.
• Maintaining exceptional standards for food quality, consistency, presentation, cleanliness, and sanitation.
• Managing kitchen systems including prep, ordering, inventory, receiving, pars, and productutilization.
• Developing schedules based on business demands while managing labor productivity.
• Monitoring food cost, waste, and operationalefficiencieswhilemaintainingquality standards.
• Ensuringall recipes, menu items, and service standards areproperly trainedand executed.
• Partnering with the Executive Chef to support menu updates, seasonal features, tastings, and culinary development.
• Working closely with the Food & Beverage Operations Manager, Events Manager, and General Manager to execute exceptional culinary experiences for weddings, private dinners, cocktail receptions, celebrations, hotel buyouts, and bespoke events.
• Supporting event execution through thoughtful preparation,strong communication, and flawless service.
• Continuouslyidentifyingopportunities to elevate the guest experience while improving operational efficiency.

Who You Are

You are an experienced culinary leader who thrives in a hands-on environment and takes pride in developing a strong, successful team. You understand that exceptional kitchens are built on consistency, organization, clear expectations, and strong leadership.

You'reorganized,solutions-oriented, and able toidentifychallenges before they become problems. You know how to create andmaintainsystems that support a successful operation whileremainingflexible in a dynamic environment.

Most importantly,you'reexcited by the opportunity to help build something exceptional from the very beginning.

Qualifications

• Five or more years in a culinary leadership role within luxury hotels, boutique hotels, upscale restaurants, or chef-driven dining concepts.
• Proven experience hiring, training, scheduling, and developing successful culinary teams.
• Strong knowledge of food costing,purchasing, inventory management, labor management, and kitchen operations.
• Experience leading service in a high-quality,luxuryculinary environment.
• Strong organizational and communication skills with the ability to manage multiple priorities.
• Passion for refined cuisine and delivering memorable guest experiences.
• Strong understanding of food safety, sanitation, and kitchen best practices.

Compensation & Benefits

• Performance-based bonus tied to labor, food cost, and overall restaurant performance
• Health, dental, and vision insurance
• 401(k)
• Paid time off
• Partially paid parking
• Flexible schedule; you will work some holidays, but not every holiday
• Company-paid uniforms
• Dining discounts at company restaurants
• Wine and menu tastings, along with continued food and beverage education
• Company-supported leadership development and continuing education
• Strong support from HR, ownership, and an established leadership team
• Collaborative environment with direct access to senior leadership
• Creative input on menu development, features, and seasonal changes
• Opportunity to help shape systems, training, and culture as the company grows
• Opportunity for advancement as the company expands into additional locations

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