Executive Chef - HPP

$80,000-$90,000/yr + Bonus | Full-time Exempt ASH Hotels designs, develops, owns and operates a very special collection of properties. In our world, a hotel is much more than a destination to meet, dine, or sleep. Rather, it is a dynamic site of imagery and emotions, interactions and sensations manifesting within the walls of a beautifully restored local legend - a living movie set. An ASH hotel is a connection to the past and a beacon for the future, layered in nuanced storytelling that invites exploration time and again. ASH Hotels, in partnership with local developer Nathalie Jordi, acquired a historic development site nestled in New Orleans’ Marigny neighborhood. Hotel Peter and Paul consists of an existing church, rectory, convent, and school buildings steeped in more than a century of local, preservationist heritage. Our hotel offers classic, elegant experiences that defy formulaic guest expectations by entwining enduringchurch and schoolhouse architecture with eclectic interiors and reimagined environments. Characterized by an unexpected contemporary Louisianan spirit, Peter and Paul enchants all guests with an authentic union of yesteryear’s Marigny with today’s New Orleans. The Opportunity We're seeking an experienced Executive Chef to lead the culinary operations of our hotel's restaurant and bar. In this role, you'll design seasonal menus, oversee daily kitchen operations, manage food and labor costs, and maintain the highest standards of quality and presentation across all dining outlets, including in-room dining and private events. As the leader of our kitchen team, you'll set the tone for a culture of excellence, accountability, and collaboration; hiring, training, and mentoring cooks and culinary staff at every level while fostering an environment where creativity and teamwork thrive. You'll lead by example on the line, coach team members through growth opportunities, and build a cohesive brigade capable of delivering consistent, exceptional results even during high-volume service. Essential Duties and Responsibilities Making periodic and regular inspections of units to observe the quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance. Adhere to all local, state, and federal health department codes. Timely and adequate purchasing of all ingredients and supplies needed for menu management. Maintain positive vendor relations while always advocating for companies’ best position. Submit all invoices, credit memos and statements to accounting in the required timeframe by department. Follow the recipe guidebook and plating requirements as outlined by ownership. If a recipe or standard needs to be updated, communicate these changes to ownership and make the required adjustments as needed. Manage and minimize food waste. Oversee and enforce all food handling SOPs established at the restaurant, including but not limited to; HACCP plans, HACCP logs, sanitation and dishwashing, product rotation, waste disposal, and food-borne illness reporting. Coordinate all training activities for kitchen, bakery, cafe, prep, events, and other production. Create service manuals that include identifying and analyzing training needs and designing and implementing programs to address deficiencies. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints. Participating in other menu planning activities including the determination of purchasing specifications, product and recipe testing, and menu development. Assisting operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas. Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations. Performing other work-related duties as assigned. Drive sales and margins. Review COGS, staff hours, specifically overtime, yearly budgets, and projections to ensure you meet the budget's percentage goals. Meet or exceed the outlined goals for top-line revenue. Deploy the hotel's resources, our partners, and your management team to drive revenue. Oversee food ordering and best accounting practices. Oversee and manage private events; an excellent restaurant focused on small plates and staples for hotel guests; a public-facing casual coffee shop with pastries and grab-and-go options. Leading the Team Establish a presence in the kitchen to ensure that all guests and team members are being cared for with genuine hospitality and empathy and that the service systems are operating smoothly. Manage the team within the guidelines outlined in the Employee Handbook. Legal compliance is paramount when making staffing, tips, hiring, and firing decisions. Documentation of employee performance and discipline is required. Staffing decisions need to be communicated to HR for review and compliance verification. Be the judge of and hold the standards of quality as they are established at the hotel. Uphold our brand standards and make them a part of the daily conversation. Contribute to the development of the restaurant training programs. Implement them with the help of your managers. Train new staff and provide feedback on how service and staff are performing using metrics such as auditions, guest feedback, and annual reviews. Continue to develop staff in their tenure with us. Include ongoing training in the form of staff meetings; develop individuals wanting to expand their roles here, and coach and council staff members needing the direction or assistance to maintain our standards. Hold a daily pre-service meeting that is rich with information and sets the tone and focus for the service. This should include notes from the savory and pastry kitchens, bar, barista, and hosts; tasting of food or beverage; guest notes; notes from the previous service and feedback from management or trainers; service points including any special steps of service for the night; and/or guest feedback. Maintain our facilities. This includes standards for the cleanliness of the restaurant and coffee shop and the organization of storage. Lead a staff that takes responsibility for our space and works to create a clean and safe place to work and for our guests. Communicate any facilities issues to the appropriate department. Divide and delegate management responsibilities to your management team. Help them to be successful by providing clarity and accountability. Meet or exceed the outlined goals for top-line revenue. Deploy the resources of the hotel, our partners, and your management team to drive revenue. Write schedules for all BOH departments and submit them to the F&B Director. Control staff hours, specifically overtime, to ensure that you meet the budget's percentage goals. F ocus on and foster a culture that values employee retention and internal growth. Attend any weekly manager meeting that may be established. Attend or send a manager to weekly hotel meetings as required, including but not limited to BEOs, weekly team meetings, and daily hotel recaps. Carry out the following specific duties: oversee monthly inventory and its timely submission to accounting; create and submit kitchen schedules to the F&B Director; participate in all aspects of the hiring process and make final decisions before offers are extended; ensure that your management team fulfills other administrative needs. Document all incidents, injuries, disciplinary action, and other issues according to company requirements. Be consistent with all documentation and adhere to all policies, as provided, regarding hiring, onboarding, ethical behavior, conduct, performance, anti-discrimination, anti-harassment, and any other policy defined in the Handbook or otherwise. Respond to all emails from all other managers, staff, and partners in a timely manner. Help to establish and hold the team accountable for individual duties that add up to the total needs of the businesses being met. We Are Seeking a Candidate Who Has numerous years of food and beverage management experience, ideally within hotels and/or lifestyle concepts. You must be passionate about our industry and guest service! Has exceptional communication skills - there is no such thing as over-communicating Can pay extraordinary attention to detail, meets deadlines, and follows up and through - no inquiry goes unanswered. Can naturally create a motivating environment, filled with energy and exceptional service. Is creative and curious, especially in the fields of hospitality, and thrives in an environment where service, optimism, and design cue the entire experience. Has impeccable teamwork, interpersonal skills, and a natural tendency towards leadership. Is trustworthy, respectful, and patient, the qualities that make for an effective listener who can resolve conflicts between managers and employees in a fair and direct manner. Can work hours that will spread over weekdays, weekends and holidays. Can work well under stress or in high-pressure situations. Has a GED or equivalent reading and math comprehension skills necessary for operating equipment and preparing computer reports; hospitality and restaurant management certification or college degree preferred. Base Salary Range: $80,000 - $90,000 | Commensurate with Experience | Bonus Potential Additional benefits include: Eligible to enroll in Medical, dental, and vision insurance with generous company contribution to monthly premium after 60 days of employment Eligible to enroll in Voluntary Long-Term, Short-Term Disability Plans, Life Insurance, Accident and Critical Illness Plans, Pet Insurance after 60 days of employment 401(k) retirement plan with 100% employer match up to 4% of annual salary - after 90 days of employment Annual Paid time off: 10 vacation days, 4 Personal Days, 11 Holidays Louisiana mandated paid sick leave Work Environment & Physical Requirements Position is property-based, with a mix of desk work, floor presence, and meetings across departments. Flexible schedule including nights, weekends, and holidays is expected around business levels, key team milestones, events, or employee relations matters. Ability to sit, stand, walk, for extended periods of time and the ability to lift up to 25 lbs. as needed. Ash provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetic information, or any other legally protected status. In addition to federal law requirements, Ash complies with applicable state and local laws governing nondiscrimination in employment. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Ash expressly prohibits any form of workplace harassment based on race, color, religion, sex, national origin, age, disability, genetic information, or any other legally protected status. Improper interference with the ability of Ash employees to perform their job duties may result in discipline up to and including discharge. The pay range for this role is: 80,000 - 90,000 USD per year (New Orleans) #J-18808-Ljbffr ASH People LLC