P/T Cook I

Sage Restaurant Group; New Orleans (LA); Hybrid; USD 23,000 - 25,000; Part time

Benefits offered by this job

401(k) matching

Discounted room rates for Sage

Employee Assistance Program

Hotel/restaurant discounts

Referral bonus program

Fun & exciting work environment

Corporate discounts on home insurance,

Community-oriented

Job summary

Hotel de la Poste in New Orleans’ French Quarter is seeking a part-time culinary team member to prepare food to our production standards while maintaining a safe, sanitary kitchen. You’ll follow recipe cards, manage prep, rotate perishables, check pars, and assist in keeping the buffet stocked.

Teamwork and attention to detail are essential in this vibrant, historic setting that celebrates hospitality and quality.

Qualifications

• High school education or equivalent experience.
• Minimum one year in food service.
• Knowledge of cooking and the practices and procedures of a kitchen.

Responsibilities

• Prepare food of consistent quality following recipes and standards.
• Start items prepared ahead, avoid overproduction.
• Date and rotate perishables per SOP; maintain temperatures.

Skills

Cooking knowledge

Kitchen procedures

Sanitation knowledge

Education

High school diploma 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

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

Responsibilities

• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.

• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.

• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.

• Check pars for shift use, determine necessary preparation, freezer pull and line set up.

• Note any out-of-stock items or possible shortages.

• Assist in keeping buffet stocked.

• Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.

• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.

Qualifications

Education/Formal Training

High school education or equivalent experience.

Experience

Minimum one-year food service or related work.

Knowledge/Skills

Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

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: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time.

• Periodic climbing required.

• 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.

• Lifting, pushing, pulling and carrying.

• Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.

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

• Eligible to participate in the Company’s 401(k) program with employer matching
• Discounted Room Rates for Marriott & Sage Properties
• 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
• Negotiated Corporate Discounts on Home Insurance, Movie Tickets, Flowers & more
• Community-Oriented.

Salary

USD $17.00 - USD $18.00 /Hr.

ID: 2026-33187

Position Type: Regular Part-Time

Property : Hotel de la Poste

Outlet: Restaurant

Category: Culinary

Min: USD $17.00/Hr.

Max: USD $18.00/Hr.

Tipped Position: No

Address : 316 Chartres St

City : New Orleans

State : Louisiana

EOE Protected Veterans/Disability