Temporary Position - Chef De Cuisine

HRI Hospitality • New Orleans, LA

9d • Onsite

About The Position

Maison Métier offers a refined boutique hotel experience where timeless elegance meets the vibrant culture of New Orleans. Designed for discerning travelers, the hotel blends sophisticated interiors, curated art, and personalized service to create an intimate and elevated stay. A one Michelin Key property two years in a row, Maison Métier feels less like a hotel and more like a lavish, art-laden residence. We are looking for a Chef de Cuisine for a temporary assignment.

SUMMARY
The Chef de Cuisine is responsible for leading the overall operations of the culinary team. This position is responsible for overseeing all aspects of the culinary operation: including menu development, tracking kitchen inventory, placing orders, monitoring equipment condition, overseeing all kitchen employees, in addition to ensuring the kitchen operates along all safety and health codes.

Requirements

• Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding.
• Ability to understand proper use of equipment and cleaning agents.
• Strong interpersonal and problem solving abilities, highly responsible & reliable.
• Have superb time management skills.
• Prioritize and organize work assignments, have timely follow up with execution.
• Ability to work cohesively with fellow colleagues as part of team with minimum supervision.
• Maintain complete knowledge of all hotel services/features and hours of operation.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.
• Ability to comply with physical demands as outlined below.
• Ability to scrub surfaces. May require extending arms overhead to perform cleaning tasks, and work in confined spaces for extended periods of time.
• Must be able to maintain a flexible work schedule.
• Ability to understand guests’ service needs & requests.
• Ability to acknowledge guests’ requests in a polite manner.
• Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).
• Ability to apply logical thinking and understanding to carry out written and oral instructions.
• Ability to address and solve problems involving guest and operational issues.
• Ability to compute basic mathematical calculations.
• Sit, walk, and stand continuously.
• Lift / carry 25lbs (frequently) and 50lbs (occasionally)
• Bend, squat, crawl, and reach above shoulder level.
• Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation.
• May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.
• Culinary arts education preferred, high school diploma required.
• Minimum 2 year experience as a line cook in a similar environment required.
• Additional certifications (ServSafe, TiPS, etc.)

Nice To Haves

• Previous guest service and/or Housekeeping experience is an asset.
• additional foreign languages are encouraged and preferred

Responsibilities

• Work in conjunction with the Area Executive Chef and Director of Food & Beverage to create and prepare menu items with quality standards.
• Excellent communication with team members to execute food orders
• Maintain assigned station throughout shift, ensure par levels of ingredients and equipment are available.
• Oversee and confirm all prep work is maintained by the culinary team.
• Work efficiently and multitask.
• Work as a member of the team to effectively and efficiently prepare each dish.
• Alter menu items to accommodate guests’ dietary needs as requested.
• Oversee and assist in maintaining a clean station throughout each shift.
• Use and train staff on proper kitchen safety protocols in regard to food preparation (storage, transportation, preparation, etc.) and equipment usage.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED