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

Progressive HR Strategies•New Orleans, LA

2d•Onsite

About The Position

The Warbler Hotel is seeking a 2nd Sous Chef to join its opening team. This boutique hotel, opening in late 2026, is a 42,000 square-foot property located at the corner of St. Charles Avenue and St. Andrew's Street in New Orleans. The hotel's design blends architectural precision with a nostalgic nod to the Jazz Age, featuring rich, graphic interiors inspired by the Streamline Moderne movement. The food and beverage program is developed in partnership with CureCo., a New Orleans hospitality group led by Neal Bodenheimer and Kirk Estopinal, with culinary direction from Andrew Zimmerman, formerly of Chicago's Michelin-starred Sepia. The Sous Chef will be a key member of the Back of House (BOH) leadership team, sharing responsibility for the vision, strategy, and daily execution of all Food operations across Mildred's Restaurant & Bar, the Cafe, the rooftop bar "Upstairs," and in-room dining. This role ensures a seamless guest experience by unifying hotel and food & beverage operations under a single brand. The Sous Chef reports to the Chef de Cuisine.

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.
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.
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.
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.
Lead with positive culture and execution mindset.
Model company values with high integrity.

Nice To Haves

Staging or experience in recognized top-tier kitchens is a strong plus.
Bilingual communication skills are a plus.

Responsibilities

Oversee and execute service in the restaurant, ensuring each dish is plated to exact specifications and delivered at peak condition.
Translate fine dining standards to the rooftop pool menu, private event offerings, and in-room dining, ensuring every guest touchpoint reflects discipline and luxury.
Lead tasting, refinement, and documentation of recipes and plating guides, building a codified system for consistency at a star-worthy level.
Champion technical excellence in areas such as sauces, stocks, butchery, fish fabrication, pasta, pastry elements, and contemporary techniques.
Source and help the Chef de Cuisine evaluate exceptional ingredients, including local Gulf seafood, seasonal produce, and 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.
Adapt fine dining standards to multiple formats: à la carte restaurant, poolside small plates, high-end banquets, and elevated in-room dining presentations.
Build systems for timing, communication, and "mise en place" to ensure tight and repeatable execution during peak demand periods.
Train and mentor cooks in both fundamentals and fine-dining discipline, including knife skills, station organization, tasting culture, and rigorous self-critique.
Establish a kitchen culture rooted in professionalism, humility, and continuous improvement, aiming for fine dining recognition.
Conduct regular tastings and post-service debriefs focused on refinement and problem-solving, reinforcing a "never finished" mindset.
Maintain immaculate kitchen organization, cleanliness, and product rotation to meet star-level standards.
Enforce all health, safety, and hotel policies with zero compromise, understanding that top-tier recognition demands excellence in both food and systems.
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.
Help 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.
Be a champion for a workplace of respect, safety, and collaboration.
Work with the Chef de Cuisine to actively facilitate and cultivate impeccable kitchen culture.
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.
Oversee BOH Staff Team (Cooks, Prep, Dishwasher, etc.) servicing all food operations entities.