Chef de Cuisine — Lead a Luxury Hotel Kitchen

Hilton; New Orleans (LA); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Medical & Vision Insurance

Dental Insurance

401(k) with employer match

Employee Assistance Program

Free Team Member Meals

Discounted Parking

Tuition Reimbursement

Go Hilton Travel Discounts

Paid Time Off

Job summary

The Waldorf Astoria New Orleans – The Roosevelt is seeking a Chef de Cuisine to lead the culinary team in a luxury hotel environment. Reporting to the Executive Chef, you will supervise two supervisors and about 20 cooks across Fountain Lounge, Café and IRD, ensuring top quality and profitable operations.

Ideal candidates bring at least 3 years of Sous Chef experience in a hotel/restaurant setting, with a balanced restaurant and hotel culinary background and knowledge of creole cuisine as a

Qualifications

• At least 3 years of Sous Chef experience in hotel/restaurant operations.
• Balance of restaurant and hotel culinary background is preferred.
• Knowledge of creole cuisine is a plus.

Responsibilities

• Oversee daily culinary operations: Manage food preparation and production, ensuring consistency, quality, and adherence to cost controls to optimize profitability
• Develop and execute menus: Collaborate with the Executive Chef and F&B leadership to create and refine menus, incorporating seasonal ingredients and culinary trends
• Manage inventory and procurement: Oversee ordering, inventory control, and vendor relationships to maintain cost efficiency while ensuring high-quality ingredients
• Support financial performance: Participate in P&L reviews, manage food and labor costs, and implement strategies to improve operational efficiency and profitability
• Enhance guest experiences: Engage with guests and internal stakeholders, gather feedback, and support initiatives to elevate the dining experience
• Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
• Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing

Skills

Sous Chef experience

Leadership

Cost control

Job description

The Waldorf Astoria New Orleans – The Roosevelt is seeking a Chef de Cuisine to lead the culinary team in a luxury hotel environment. Reporting to the Executive Chef, you will supervise two supervisors and about 20 cooks across Fountain Lounge, Café and IRD, ensuring top quality and profitable operations.

Ideal candidates bring at least 3 years of Sous Chef experience in a hotel/restaurant setting, with a balanced restaurant and hotel culinary background and knowledge of creole cuisine as a