Executive Chef - Dual-Hotel Culinary Leadership

The Barnett; New Orleans (LA); On-site; USD 90,000 - 130,000; Full time

Job summary

The Barnett in New Orleans seeks a Complex Executive Chef to lead culinary operations for The Barnett and Maison Métier, overseeing two properties with signature dining venues, banquets, and events.

You will develop menus, manage budgets, supervise staff, and ensure food safety while maintaining each property's concept and guest experience. This role demands strong leadership in a fast-paced hospitality environment.

Qualifications

• Minimum of two years as an Executive Chef or senior culinary leader.
• Experience managing kitchen operations, teams, and menus.
• Knowledge of food safety, sanitation, inventory, and purchasing.
• Strong leadership, communication, and problem-solving skills.
• Ability to oversee operations across multiple properties.

Responsibilities

• Oversee kitchen operations and culinary teams at two hotels.
• Develop menus for restaurants, banquets, catering and events.
• Manage budgets, food and labor costs, and profitability.
• Oversee purchasing, inventory and vendor relationships.
• Recruit, train, schedule and evaluate culinary staff.
• Ensure food safety, sanitation, and regulatory compliance.
• Collaborate with leadership to uphold culinary standards across properties.

Skills

Executive Chef

Culinary Leadership

Menu Development

Budgeting

Cost Controls

Food Safety

Staff Management

Operations Management

Education

Food Safety Certification

Job description

The Barnett in New Orleans seeks a Complex Executive Chef to lead culinary operations for The Barnett and Maison Métier, overseeing two properties with signature dining venues, banquets, and events.

You will develop menus, manage budgets, supervise staff, and ensure food safety while maintaining each property's concept and guest experience. This role demands strong leadership in a fast-paced hospitality environment.