Creative Sous Chef - Banquets & Gulf Seafood

HRI Hospitality; New Orleans (LA); On-site; USD 55,000 - 75,000; Full time

Job summary

The Barnett Hotel in New Orleans is seeking a skilled Sous Chef to assist in menu planning, food preparation, and production for the restaurant and banquet functions.

You will train and supervise cooks, manage recipes and costs, and maintain sanitation standards while coordinating with F&B leadership and other departments.

Candidates should have at least six years in culinary roles, English fluency, and a valid Food Handler safety certificate; Spanish a plus.

Qualifications

• Minimum of six years in culinary field or similar experience.
• Unexpired Food Handler safety certificate.
• Ability to communicate professionally with guests and vendors.

Responsibilities

• Assists F&B leadership in planning menus for hotel outlets.
• Trains, supervises, and evaluates cooks and kitchen staff.
• Ensures sanitation, cleanliness, and safety across kitchen areas.

Skills

English fluency

Spanish ability

Job description

The Barnett Hotel in New Orleans is seeking a skilled Sous Chef to assist in menu planning, food preparation, and production for the restaurant and banquet functions.

You will train and supervise cooks, manage recipes and costs, and maintain sanitation standards while coordinating with F&B leadership and other departments.

Candidates should have at least six years in culinary roles, English fluency, and a valid Food Handler safety certificate; Spanish a plus.