Executive Chef - Dual-Hotel Leadership

The Barnett; United States; On-site; USD 90,000 - 120,000; Full time

Job summary

The Barnett, a restored Art Deco hotel in New Orleans, seeks an Executive Chef to lead culinary operations across its dining venues and events. You will shape menus, control costs, and ensure exceptional guest experiences in a fast-paced hospitality environment.

Join a luxury hotel group that emphasizes distinctive dining concepts, staff development, and collaboration with hotel leadership to deliver memorable cuisine and service. Evening and weekend shifts are part of the role.

Qualifications

• Minimum of two (2) years experience as an Executive Chef or in a comparable senior culinary leadership role.
• Experience managing kitchen operations, culinary teams, menu development, budgeting and cost controls.
• Knowledge of food safety, sanitation, inventory management, and purchasing procedures.
• Strong leadership, communication, organizational, and problem‑solving skills.

Responsibilities

• Oversee kitchen operations and culinary teams at both hotels, establishing standards for food quality, consistency, presentation, and service execution.
• Create, cost, and implement menus for restaurants, banquets, catering, and special events.
• Prepare departmental budgets, monitor food and labor costs, control expenses, analyze variances, and improve profitability.
• Oversee purchasing, inventory, vendor relations, and waste reduction.
• Recruit, train, schedule, coach, and evaluate culinary staff; manage payroll and performance reviews.

Skills

Executive leadership

Culinary management

Menu development

Budgeting

Food safety

Job description

The Barnett, a restored Art Deco hotel in New Orleans, seeks an Executive Chef to lead culinary operations across its dining venues and events. You will shape menus, control costs, and ensure exceptional guest experiences in a fast-paced hospitality environment.

Join a luxury hotel group that emphasizes distinctive dining concepts, staff development, and collaboration with hotel leadership to deliver memorable cuisine and service. Evening and weekend shifts are part of the role.