Executive Sous Chef

Sage Hospitality Group; New Orleans (LA); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Unlimited PTO

Medical insurance

401(k) with employer match

Health savings and flexible spending

Life insurance

Discounted room rates

Short-term disability

Paid FMLA

Employee Assistance Program

Discounts on hotels/restaurants

Corporate discounts

Job summary

Hotel de la Poste in New Orleans’ French Quarter is seeking an experienced Kitchen Manager to lead daily production, prep and presentation for our restaurant and room service. You will manage staff, monitor labor and food costs, and ensure compliance with safety and brand standards while delivering high-quality, consistent dishes.

Strong leadership, menu planning, and the ability to implement production changes as needed are required.

Qualifications

• Requires advanced knowledge of the principles and practices within the food profession, including management of people and/or complex problems and food and beverage management.
• Experience in managing kitchen staff and daily production in a hotel/restaurant setting.
• Ability to monitor labor and food costs and implement budget controls.

Responsibilities

• Manage the daily production, preparation and presentation of all food for the hotel’s restaurant(s) and room service to ensure a quality, consistent product that adheres to brand standards.
• Manage human resources in the production and preparation areas: hire, schedule, train, develop, coach, and conduct performance reviews, with a focus on safety and team development.
• Schedule and oversee sanitation and maintenance of kitchen areas and equipment to meet safety standards.
• Monitor and control labor and food costs; prepare reports and schedules to meet budgets while maintaining quality.
• Promote safety programs and ensure compliance with company and franchise standards.

Skills

People management

Food & beverage management

Budgeting & cost control

Menu development

Education

High school education or equivalent

Job description

Why us?

Working at Hotel de la Poste in the heart of New Orleans’ vibrant French Quarter offers a unique opportunity to immerse yourself in the rich culture and timeless charm of this iconic city.

Newly transitioned from The W New Orleans, this soft-branded Renaissance hotel blends modern luxury with the distinctive, spirited essence of New Orleans—where history, music, and cuisine converge.

As a member of our team, you’ll be part of a dynamic atmosphere that celebrates the city’s lively energy and unparalleled hospitality, while offering guests an unforgettable experience surrounded by historic architecture, jazz-filled streets, and world-class.

Job Overview

Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel’s restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.

Responsibilities

• Manage the daily production, preparation and presentation of all food for the hotel’s restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
• Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.

Qualifications

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing -during preparation, during service hours or during expediting, usually all day.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately.
• Must have moderate comprehension and literacy to read use records and all special requests.
• Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

Environment

Inside 100% of 8-hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Benefits

Unlimited paid time off

Medical, dental, & vision insurance

Eligible to participate in the Company’s 401(k) program with employer matching

Health savings and flexible spending accounts

Basic Life and AD&D insurance

Discounted Room Rates for Marriott & Sage Properties

Company-paid short-term disability

Paid FMLA leave for up to a period of 12 weeks

Employee Assistance Program

Great discounts on Hotels, Restaurants, and much more.

Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.

Fun & Exciting Work Environment

Competitive Health & Welfare Plans

Discounted Room Rates for Marriott & Sage Properties

Negotiated Corporate Discounts on Home Insurance, Movie Tickets, Flowers & more

Community-Oriented.

Salary

USD $65,000.00 - USD $70,000.00 /Hr.