Executive Chef: Lead Creative Dining in a Luxury Hotel

HRI Hospitality; New Orleans (LA); Hybrid; USD 120,000 - 180,000; Full time

Benefits offered by this job

Competitive compensation

Annual bonus opportunity

Medical, Dental & Vision Insurance

401(k)

Job summary

The Barnett, part of HRI Hospitality, in New Orleans seeks an innovative Executive Chef to lead the culinary vision for one of the city’s premier lifestyle hotels. This role will shape distinctive dining experiences across restaurants, banquets, catering and room service, while inspiring a talented culinary team.

You’ll drive menus, control food cost and labor, maintain high standards, and collaborate with F&B leadership to elevate guest satisfaction and the hotel's reputation.

Qualifications

• 5+ years leading culinary teams in upscale hotel or luxury settings.
• Experience overseeing multiple outlets and banquets.
• Proven ability to manage food costs, labor, budgets and inventory.
• Culinary degree preferred; ServSafe certification or ability to obtain.

Responsibilities

• Lead all culinary operations for restaurants, banquets, catering, and room service.
• Develop innovative, seasonal menus balancing creativity, quality and profitability.
• Recruit, mentor and develop a high-performing culinary team.
• Partner with Food & Beverage leadership to deliver exceptional guest experiences and drive revenue.
• Ensure consistency in food quality, presentation and execution across dining venues.
• Oversee purchasing, inventory, vendor relationships and product quality.

Skills

Leadership

Budgeting

Food Cost Control

Menu Development

Banquet Operations

Staff Development

Vendor Relations

Coaching

Sanitation Standards

Education

Culinary degree preferred

ServSafe Certification or ability to obtain

Job description

The Barnett, part of HRI Hospitality, in New Orleans seeks an innovative Executive Chef to lead the culinary vision for one of the city’s premier lifestyle hotels. This role will shape distinctive dining experiences across restaurants, banquets, catering and room service, while inspiring a talented culinary team.

You’ll drive menus, control food cost and labor, maintain high standards, and collaborate with F&B leadership to elevate guest satisfaction and the hotel's reputation.