Restaurant Sous Chef - The Roosevelt New Orleans, A Waldorf Astoria Resort

at  Hilton

Restaurant Sous Chef - The Roosevelt New Orleans, A Waldorf Astoria Resort
The iconic Waldorf Astoria property in New Orleans, The Roosevelt, is seeking a Sous Chef of Restaurants to join the Culinary 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, this 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.

The ideal candidate will have the following qualifications:

• Prior experience as a Sous Chef
• Culinary School Graduate preferred
• Knowledge of most international and domestic dishes.
• Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports,budgets, and forecasts
• Extensive knowledge of menu development, insight into marketing, cost and wage control on
• Extensive knowledge of food products, standard recipes, and proper preparation.
• Ability to analyze, forecast, and make judgments to ensure proper payroll and production control
• Ability to supervise a large staff and accomplish goals on a timely basis
• Effectively conduct meetings, menu briefings, and maintain communication lines between team members andExecutive Chef
• Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.

Want to learn more? , , ,

• Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
• Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed
• Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
• Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and rewar