Executive Sous Chef

Hotel De La Poste Culinary Position

Working at Hotel de la Poste in the heart of New Orleans' vibrant French Quarter offers a unique opportunity to immerse yourself in the rich culture and timeless charm of this iconic city. Newly transitioned from The W New Orleans, this soft-branded Renaissance hotel blends modern luxury with the distinctive, spirited essence of New Orleanswhere history, music, and cuisine converge.

As a member of our team, you'll be part of a dynamic atmosphere that celebrates the city's lively energy and unparalleled hospitality, while offering guests an unforgettable experience surrounded by historic architecture, jazz-filled streets, and world-class.

Job Overview

Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.

Responsibilities

• Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
• Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.

Qualifications

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Physical Demands

• Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing -during preparation, during service hours or during expediting, usually all day.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately.
• Must have moderate comprehension and literacy to read use records and all special requests.
• Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

Environment

Inside 100% of 8-hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Benefits

• Unlimited paid time off
• Medical, dental, & vision insurance
• Eligible to participate in the Company's 401(k) program with employer matching
• Health savings and flexible spending accounts
• Basic Life and AD&D insurance
• Discounted Room Rates for Marriott & Sage Properties
• Company-paid short-term disability
• Paid FMLA leave for up to a period of 12 weeks
• Employee Assistance Program
• Great discounts on Hotels, Restaurants, and much more.
• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.
• Fun & Exciting Work Environment
• Competitive Health & Welfare Plans
• Discounted Room Rates for Marriott & Sage Properties
• Negotiated Corporate Discounts on Home Insurance, Movie Tickets, Flowers & more
• Community-Oriented.

Salary

USD $65,000.00 - USD $70,000.00 /Hr.

ID: 2026-32221

Position Type: Regular Full-Time

Property: Hotel de la Poste

Outlet: Restaurant

Category: Culinary

Min: USD $65,000.00/Hr.

Max: USD $70,000.00/Hr.

Address: 316 Chartres St

City: New Orleans

State: Louisiana

EOE Protected Veterans/Disability