Sous Chef- F&B Team at the Warbler Hotel 2.0

The Warbler Hotel is looking for a 2nd Sous Chef to Join the Opening Team! Rising six stories at the corner of St. Charles Avenue and St. Andrew's Street, The Warbler is a 42,000 square-foot boutique hotel that revitalizes its site (formerly home to the Trolly Stop Cafe, which shuttered in 2021) while contributing to the architectural rhythm of one of New Orleans' grandest avenues. Forward-looking in its vision, The Warbler marries architectural precision with a nostalgic harkening to the Jazz Age. Inspired by the bold geometries and fluid lines of the Streamline Moderne design movement, The Warbler's rich, graphic interiors evoke the gracious service and unbridled revelry of that era's social clubs. Guest rooms provide welcoming roosts from which to explore the cultural abundance of New Orleans. The food and beverage program at Warbler Hotel will be developed in partnership with CureCo., the New Orleans hospitality group led by Neal Bodenheimer and Kirk Estopinal, whose collective experience spans over two decades designing internationally acclaimed, James Beard Foundation Award-winning, and World's 50 Best-ranking bars. Andrew Zimmerman, who formerly helms Chicago's Michelin-starred Sepia, is a longtime collaborator of Estopinal, dating back to their time working in Chicago's hospitality scene, and will work alongside CureCo. on all things culinary. Position Summary Sous Chef The Sous Chef is a BOH leadership team member with shared responsibility for the vision, strategy, and daily execution of all Food operations at the Warbler Hotel. This includes Mildred's Restaurant & Bar, Cafe, the rooftop bar \"Upstairs,\" and in-room dining. This leader ensures a seamless guest experience where hotel and food & beverage operations operate as one unified brand. Sous Chef reports to the Chef de Cuisine Leadership & Culture Lead and inspire a team aligned with Warbler Values: It’s Personal, Sense of Belonging & Community, Prosperity for All, Power of Teamwork, and High Expectations. Helps to create a culture rooted in integrity, inclusiveness, professionalism, and hospitality excellence. Assist with upholding and operationalizing all standards outlined in the employee handbooks and company policies. Is a champion a workplace of respect, safety, and collaboration. Works with CDC to actively facilitate and cultivate impeccable kitchen culture. Fine Dining Expectations Cook and lead with the understanding that every service may be observed and evaluated by the world's top guides and critics. Maintain a relentless focus on the fundamental criteria used in serious fine-dining evaluation: quality of ingredients, technical mastery, harmony of flavors, emotional impact of the menu, and consistency over time. Team Structure - Direct Reports BOH Staff Team Leadership: Cooks, Prep, Dishwasher, etc. Servicing all food operations entities. Qualifications Local Candidate Requirements Must be legally authorized to work in the United States; proper documentation required on hire. Ability to reliably commute to or reside in the New Orleans area, with strong familiarity or genuine interest in engaging with the local culinary scene. Availability for the demanding schedule typical of high-level fine dining: nights, weekends, holidays, special events, and tasting menu services. Commitment to building relationships with local farmers, fishers, and artisans, and to representing New Orleans' ingredients through a fine dining lens. Experience and Background 3-5+ years in serious fine dining or chef-driven restaurants, ideally in environments with Michelin aspirations or comparable ratings. Demonstrable mastery of techniques, flavor profiles, and modern presentation, plus comfort integrating New Orleans ingredients and influences. Experience in multi-outlet or hotel kitchens with strong banquets and IRD components is highly valuable. Proven track record of leading teams toward higher standards-documented menu contributions, plating systems, or training programs. Culinary degree or equivalent background; staging or experience in recognized top-tier kitchens is a strong plus. Strong appreciation for dining food ways, and positive kitchen culture. Skills and Competencies Fine dining mindset: detail-obsessed, self-critical, and committed to continuous refinement. Technical depth and curiosity across classic and modern cooking. Ability to balance artistry with systems and cost discipline in a luxury hotel environment. Proficiency with Microsoft Office applications and restaurant. management software platforms; Margin Edge, cost management software, and spreadsheets skills. Ability to manage multiple priorities in a fast-paced, high-volume environment. Leadership that raises standards with the people doing the work as the priority of your leadership-clear communication, high expectations, and fair coaching. Culture and Commitment Present neat appearance for self and staff. Flexibility to work various shifts. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. Bilingual communication skills are a plus. Lead with positive culture and execution mindset. Model company values with high integrity. Responsibilities Culinary Leadership & Execution Oversee and execute service in the restaurant, ensuring each dish is plated to exact specifications and delivered at peak condition. Translate fine dining standards into the rooftop pool menu, private event offerings, and IRD so that every guest touchpoint reflects the same discipline and luxury. Lead tasting, refinement, and documentation of recipes and plating guides, building a codified system that supports consistency at a star-worthy level. Technique, Ingredients & Menu Development Champion technical excellence: sauces, stocks, butchery, fish fabrication, pasta, pastry elements, and contemporary techniques. Source, and help the Chef de Cuisine evaluate, exceptional ingredients (local Gulf seafood, seasonal produce, artisanal products) with traceable quality and sustainability. Contribute to tasting-menu design, chef's table experiences, and special-event menus that tell a clear culinary story and can withstand scrutiny from high-level diners and inspectors. Multi-Outlet Hotel Operations Adapt fine dining standards to multiple formats: à la carte restaurant, poolside small plates, high-end banquets, and elevated IRD presentations. Build systems for timing, communication, and "mise en place" that keep execution tight and repeatable even in peak demand periods. Team Management & Culture Train and mentor cooks in both fundamentals and fine-dining discipline: knife skills, station organization, tasting culture, and rigorous self-critique. Establish a kitchen culture rooted in professionalism, humility, and continuous improvement, appropriate to a team chasing fine dining recognition. Conduct regular tastings and post-service debriefs focused on refinement, not just problem-solving, reinforcing a "never finished" mindset. Standards, Safety & Compliance Maintain immaculate kitchen organization, cleanliness, and product rotation, reflecting standards expected in star-level environments. Enforce all health, safety, and hotel policies with zero compromise, understanding that top-tier recognition demands excellence in both food and systems. #J-18808-Ljbffr Progressive HR Strategies Inc