Executive Sous Chef - The Roosevelt New Orleans, A Waldorf Astoria Hotel

Hilton•New Orleans, LA

About The Position

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.

Requirements

Hospitality - We're passionate about delivering exceptional guest experiences.
Integrity - We do the right thing, all the time.
Leadership - We're leaders in our industry and in our communities.
Teamwork - We're team players in everything we do.
Ownership - We're the owners of our actions and decisions.
Now - We operate with a sense of urgency and discipline
Quality
Productivity
Dependability
Customer Focus
Adaptability

Nice To Haves

experience in banquets
experience in luxury hotels
knowledge of Creole cuisine

Responsibilities

Assist the Executive Chef to listen actively and communicates clearly while interacting with customers to promote food products and directing staff activities.
Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement.
Maintain working rapport with all hotel staff for efficient operation and service to the customer.
Organize and conduct meetings with the culinary team.
Monitor team performance, product quality and production flow; foster continuous improvement where necessary.
Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes.
Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes.
Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements.
Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes
Assist Executive Chef in estimating annual food budget
Dine at local restaurants to observe the latest trends in food presentation/pricing
Monitor outlets during peak periods to oversee production flow and presentation
Maintain vacation schedule for proper staffing
Report any equipment in need of repair or replacement to Property Operations
Perform other duties as requested, such as VIP parties and staff meetings