Executive Sous Chef

The iconic Waldorf Astoria property in New Orleans, The Roosevelt, is seeking an Executive Sous Chef to join the Culinary Team!

This 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.

Want to learn more? Hotel Website, Instagram, Facebook, Pinterest

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
• https://jobs.hilton.com/apac/en/job/HOT0BI21/Executive-Sous-Chef-The-Roosevelt-A-Waldorf-Astoria-Hotel