Executive Sous Chef - The Roosevelt New Orleans, A Waldorf Astoria Hotel at Hilton Hotels & Resorts

New Orleans, Louisiana, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Jul, 26

Salary

0.0

Posted On

05 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary management, Menu development, Staff supervision, Food cost control, Banquet operations, Creole cuisine, Health code compliance, Budgeting, Quality assurance, Leadership, Team training, Inventory management, Safety procedures, Communication, Strategic planning

Industry

Hospitality

Description

The iconic Waldorf Astoria property in New Orleans, The Roosevelt, is seeking an Executive Sous Chef to join the team! Our luxury hotel offers an unparalleled combination of Southern hospitality, world-class service and historic surroundings. As the centerpiece of the city, the hotel is located near the French Quarter and within walking distance to the city's most vibrant attractions and entertainment, including Jackson Square, Bourbon Street and the Arts & Warehouse District. Embodying the rich heritage of Southern hospitality, the historic hotel features 504 rooms, over 60,000 square feet of meeting space, and five (5) food and beverage outlets. This includes 2 restaurants, a café, seasonal rooftop bar, and in-room dining. At Waldorf Astoria, we create unforgettable experiences for our guests, meaningful opportunities for our Team Members, and a positive impact in our community. Want to learn more? Hotel Website, Instagram, Facebook, Pinterest In this role, you will oversee the Chef de Cuisine, Banquet Chef, Garde Manger Chef and a team of 24-26 hourly team members. You will report to the Executive Chef, and handle operations in all outlets and banquets. The ideal candidate will have experience in banquets, luxury hotels, and have knowledge of Creole cuisine. What will I be doing? As an Executive Sous Chef, you would be responsible for assisting the Executive Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs. Specifically, this includes but is not limited to: Assist the Executive Chef to listen actively and communicates clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team. Monitor team performance, product quality and production flow; foster continuous improvement where necessary. Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes. Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes Assist Executive Chef in estimating annual food budget Dine at local restaurants to observe the latest trends in food presentation/pricing Monitor outlets during peak periods to oversee production flow and presentation Maintain vacation schedule for proper staffing Report any equipment in need of repair or replacement to Property Operations Perform other duties as requested, such as VIP parties and staff meetings What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability The Benefits – Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as: Access to pay when you need it through DailyPay Medical Insurance Coverage – for you and your family Mental health resources including Employee Assistance Program Best-in-Class Paid Time Off (PTO) Go Hilton travel program: 100 nights of discounted travel Career growth and development Team Member Resource Groups Recognition and rewards programs *Available benefits may vary depending upon property-specific terms and conditions of employment. #LI-JS3

Responsibilities

The Executive Sous Chef will oversee daily culinary operations, including managing kitchen staff and ensuring high standards of food quality and production flow. They will also assist the Executive Chef in menu development, budget management, and maintaining strict adherence to health and safety regulations.