Kitchen Manager

The Whit; New Orleans (LA); On-site; USD 110,000 - 150,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

401(k)

Paid time off

Dining discounts

Wine tastings

Continued education

Job summary

The Whit in New Orleans seeks a Founding Chef de Cuisine to shape the culinary vision from day one. You will lead the daily kitchen operation, develop the team, and partner with hotel leadership to deliver refined, hospitality-forward dining experiences.

As a senior culinary leader, you’ll establish systems, ensure top quality, and drive menus for weddings, private events, and seasonal features, while modeling excellence in service and guest hospitality.

Qualifications

• Five+ years in a culinary leadership role within luxury hotels, boutique hotels, or fine dining.
• Proven experience hiring, training, scheduling, and developing culinary teams.
• Strong knowledge of food costing, purchasing, inventory management, and kitchen operations.
• Experience leading service in a high-quality luxury culinary environment.
• Strong organizational and communication skills with ability to manage multiple priorities.
• Passion for refined cuisine and delivering memorable guest experiences.

Responsibilities

• Lead daily kitchen operations with a hands-on presence during service.
• Execute the Executive Chef's culinary vision with consistency and precision.
• Build, hire, train, schedule, and develop an exceptional culinary team.
• Create a positive kitchen culture rooted in professionalism and collaboration.
• Mentor cooks and staff while setting high standards through leadership.
• Maintain standards for food quality, presentation, cleanliness, and sanitation.
• Partner with executives to support menu updates and seasonal features.
• Collaborate to deliver weddings, private dinners, and bespoke events.

Skills

Culinary leadership

Team leadership

Food cost management

Operational excellence

Staff development

Job description

CHEF DE CUISINE | The Whit | New Orleans

Welcome to The Whit.

We'reopening the doors to something extraordinary, andwe'relooking for the people who will help define it.

The Whit is an intimate luxury hotel housed in a beautifully restored 19th-century mansion in the heart of New Orleans. With 15 guest rooms, a bar, cocktail salon, library, and a refined food and beverage program featuring elevated small plates, exceptional wines, handcrafted cocktails, and a robust events program, The Whit is designed to feel less like a hotel and more like the home of an extraordinary host.

As our Founding Chef de Cuisine,you'llhave the opportunity to help bringThe Whit'sculinary vision to life from day one. Working closely with the Executive Chef and hotel leadership, you will lead the daily kitchen operation, develop and mentor the culinary team,establishstrong operational systems, and ensure every dish and event experience reflects the quality and hospitality that define The Whit.

Ifyou'repassionate about refined cuisine, inspired by genuine hospitality, and energized by the opportunity to help build something exceptional from the very beginning,we'dlove to meet you.

What You'll Do

As the Founding Chef de Cuisine,you'lloversee the daily culinary operation while helpingestablishThe Whit as one of New Orleans' premier destinations for intimate celebrations, private events, and unforgettable dining experiences.

Your responsibilities will include:

• Leading daily kitchen operations with a hands-on presence during service.

• Executing the Executive Chef's culinary vision with consistency, precision, and attention to detail.

• Building, hiring, training, scheduling, and developing an exceptional culinary team.

• Creating a positive kitchen culture rooted in professionalism, collaboration, accountability, and continuous improvement.

• Coaching and mentoring cooks and support staff while setting the standard through your own leadership.

• Maintaining exceptional standards for food quality, consistency, presentation, cleanliness, and sanitation.

• Managing kitchen systems including prep, ordering, inventory, receiving, pars, and productutilization.

• Developing schedules based on business demands while managing labor productivity.

• Monitoring food cost, waste, and operationalefficiencieswhilemaintainingquality standards.

• Ensuringall recipes, menu items, and service standards areproperly trainedand executed.

• Partnering with the Executive Chef to support menu updates, seasonal features, tastings, and culinary development.

• Working closely with the Food & Beverage Operations Manager, Events Manager, and General Manager to execute exceptional culinary experiences for weddings, private dinners, cocktail receptions, celebrations, hotel buyouts, and bespoke events.

• Supporting event execution through thoughtful preparation,strong communication, and flawless service.

• Continuouslyidentifyingopportunities to elevate the guest experience while improving operational efficiency.

Who You Are

You are an experienced culinary leader who thrives in a hands-on environment and takes pride in developing a strong, successful team. You understand that exceptional kitchens are built on consistency, organization, clear expectations, and strong leadership.

You'reorganized,solutions-oriented, and able toidentifychallenges before they become problems. You know how to create andmaintainsystems that support a successful operation whileremainingflexible in a dynamic environment.

Most importantly,you'reexcited by the opportunity to help build something exceptional from the very beginning.

Qualifications

• Five or more years in a culinary leadership role within luxury hotels, boutique hotels, upscale restaurants, or chef-driven dining concepts.

• Proven experience hiring, training, scheduling, and developing successful culinary teams.

• Strong knowledge of food costing,purchasing, inventory management, labor management, and kitchen operations.

• Experience leading service in a high-quality,luxuryculinary environment.

• Strong organizational and communication skills with the ability to manage multiple priorities.

• Passion for refined cuisine and delivering memorable guest experiences.

• Strong understanding of food safety, sanitation, and kitchen best practices.

Compensation & Benefits

• Performance-based bonus tied to labor, food cost, and overall restaurant performance

• Health, dental, and vision insurance

• 401(k)

• Paid time off

• Partially paid parking

• Flexible schedule; you will work some holidays, but not every holiday

• Company-paid uniforms

• Dining discounts at company restaurants

• Wine and menu tastings, along with continued food and beverage education

• Company-supported leadership development and continuing education

• Strong support from HR, ownership, and an established leadership team

• Collaborative environment with direct access to senior leadership

• Creative input on menu development, features, and seasonal changes

• Opportunity to help shape systems, training, and culture as the company grows

• Opportunity for advancement as the company expands into additional locations

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