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:
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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