HRI is looking for an experienced Executive Chef to join their team at this Hyatt branded property located in New Orleans! This is an opportunity to join a collaborative and innovative team in a busy catering / banquet property.

Hyatt Centric is a place where you can be creative, innovative and bring your talents to the table! This opportunity may just be the perfect role for you to shine!

JOB SUMMARY

Supervision and Execution of Food & Beverage team, and Kitchen team

JOB DUTIES

The Executive Chef has overall responsibility for managing the staff and operation of the kitchen to ensure the highest quality of food service to hotel restaurant, banquets and functions.

The Executive Chef will meet or exceed productivity standards, taking corrective action as needed to ensure standards and guest satisfaction are maintained.

Work hours / days vary as dictated by business needs, and include weekends and holidays.

• Hire, train, schedule, support, review, discipline and terminate employees
• Train and manage all kitchen employees. Responsible for the development of the kitchen employees
• Post schedules for kitchen employees on a weekly basis
• Complete payroll reports for bi-monthly payroll
• Develop menus with a wide scope and variety
• Monitor presentation of all foods served to guests and ensure that appearance and quality are consistently maintained
• Plan and prepare various food items and meals for hotel restaurant catering functions, following proper food handling and safety guidelines
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
• Assist in the planning, writing and pricing of food menus
• Ordering and receiving of all Food & Beverage items
• Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen area
• Maintain an adequate supply of all provision in the kitchen and establish programs that minimize waste
• Ensure foods are stored and served at proper temperatures
• Prepare annual departmental budget according to specifications set forth by the General Manager with the assistance of the Regional Controller
• Monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget
• Maintain food and labor costs
• Ensure that all kitchen equipment works and is maintained properly.
• Regularly inspect all kitchen areas to ensure sanitary conditions.
• Make changes that respond to the marketplace and to guests needs, both present and anticipated.
• Use market research to develop new products
• Ordering and dealing with vendors in a professional manner
• Conduct regular departmental operations meetings, including monthly safety meetings
• Ensure safe work practices of all kitchen employees, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment
• Attend all mandatory meetings as directed

Required experience :

Executive Chef : 2 years *or experience in a larger operation as an Executive Sous Chef

Benefits include Health Insurance, Dental Insurance, Vision Insurance, Short-Term and Long-Term Disability Insurance, Life Insurance, 401(k) Plan, Direct Deposit and the Section 125 Plan (Flexible Spending Account).

We also offer an Employee Assistance Program, and the ability to include other options in your benefits package, including hospital indemnity plans, accident insurance, legal aid, etc.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws.

All employment decisions are based on valid job related requirements.

Overview

Royal Orleans Hotel

The Omni Royal Orleans offers graceful elegance in a New Orleans French Quarter hotel. Located on the most fashionable corner, St.

Louis at Royal, the hotel has received the four-diamond luxury award for over 30 years and has earned the Pinnacle Award for meeting services.

Our full property renovation incorporates modern amenities with classic design in our guest rooms, including iconic wrought iron balconies and redesigned public spaces inspired by liveliness of the area's culture through various color palettes and artwork.

Omni Royal Orleans’ associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service.

We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Royal Orleans Hotel may be your perfect match.

Job Description

This position is responsible for managing the daily production, preparation and presentation of all food for the hotel's restaurant, banquets, food outlets and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards.

Responsibilities

• Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also, focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
• Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
• Should assume the responsibilities of the Executive Chef in his or her absence.
• Scheduling of staff according to budget and business forecast.
• Provide kitchen support for banquet functions.
• Oversee proper handling and tracing of banquet food returns at end of functions.
• Directs proper sanitation of all kitchen facilities and equipment.
• Comply with EcoSure & health code standards for sanitation.
• Ensures that all kitchen equipment is in good working order.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
• Provide support and leadership to accomplish our Medallia food quality score
• Checks and controls sign-in and sign-out procedures for kitchen staff.
• Perform any other job related duties as assigned.

Qualifications

• Experience for a minimum of 2 years in a sous chef role or supervisory role in a mid to larger sized hotel
• Must be able to obtain Safe Serve Manager's certification within 30 days of employment
• Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Able to create, prepare, and execute all meal periods and service types, including plated, individual presentation, buffets, and traveling menus.
• Experience beyond New Orleans cuisine is a plus; creative and up to speed on new concepts and food trends.
• Ability to create & cost menus, and procure items for menu’s
• Must be able to work a flexible schedule to include weekends and holidays.

Description :

At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman.

Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences.

MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development.

We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property.

MML owns and operates all its properties and only takes on projects that align with our vision and values.

What we are looking for :

Hotel Saint Vincent is looking for an experienced Banquet Chef who can effectively coordinate, supervise, and deliver exceptional event culinary experiences.

Do you enjoy working in a dynamic environment and providing superior dining experiences? Apply today!

Why you'll want to work for MML :

• Competitive Salary + Bonus Potential
• Beverage Education Reimbursement
• Paid Time Off
• MML Property Discounts (Hotel, Restaurant, Retail)
• Health Benefits
• Medical, Dental, Vision, Disability, Life, and Pet Insurance
• Retirement Benefits
• Parental Leave
• Advancement and Promotion Opportunities
• Community Service Opportunities
• Relocation Assistance

Requirements : What you'll do :

What you'll do :

• Monitor and develop the performance of team members, providing supervision, professional development, scheduling, counseling, evaluations, task assignment, and recognition and rewards.
• Assist in creating and planning menus, considering factors such as seasonality, dietary restrictions, and guest preferences.
• Analyze Banquet Event Orders to effectively plan and coordinate client functions' food and beverage aspects in collaboration with Catering and / or Meetings and Conventions / Events teams.
• Manage and actively participate in daily culinary operations for banquets, including meal preparation, food quality, and presentation, safety and sanitation compliance, team productivity and performance, policy implementation, cost control, and overall profitability.
• Coordinate, plan, and supervise the production and presentation of food served at all events, ensuring outstanding guest service and financial profitability.
• Inspect and select high-quality food and beverage products like fruits, vegetables, meats, fish, and spices.
• Monitor and enforce compliance with health, safety, sanitation, and alcohol awareness standards at the federal, state, local, and company levels.

Requirements

• Minimum three years of management experience in hotel kitchens.
• Strong culinary skills and knowledge of various cooking techniques and cuisines
• Strong leadership skills with the ability to motivate and inspire a team.
• Excellent communication and interpersonal skills to interact with guests, staff, and management.
• Strong attention to detail and organizational skills.
• Flexibility to work evenings, weekends, and holidays as required.

Physical Requirements :

The physical demands described here represent those that an employee must meet to perform the essential functions of this position successfully.

Reasonable accommodations may enable individuals with disabilities to perform the operations. While performing the duties of this position, the employee is regularly required to talk or hear.

The employee must frequently use hands or fingers to handle or feel objects, tools, or controls. The employee is often required to stand;

walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and move up to 25 pounds.

Specific vision abilities this position requires include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.

The noise level in the work environment is usually moderate.

MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis.

We intend all qualified applicants to be given equal opportunity and that selection decisions be based on job-related factors.

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Are you passionate about making healthy, wholesome and delicious food? Love finding new ways to put a twist on old recipes?

Love a good challenge in the kitchen? Want to do great work that changes people’s lives for the better?

If you said yes to any of those questions, we’d love to chat!

We are Clean Creations and we’re looking for a passionate chef that would love to be a part of creating thousands of delicious healthy meals to the people of New Orleans.

Though our city is known for it’s shrimp po boys and gumbo, there’s a growing demand for delicious healthy food that rivals the classic New Orleans fare and that’s where you come in.

If you believe eating clean and lean doesn’t mean sacrificing taste, want to work in a family like environment that honors work / life balance, and live in (or be willing to relocate to) New Orleans, we’d love for you to show us what you got and why you think you’d be a great asset to our growing company!

Read more below to learn about our company, the position and how to apply.

Company Description

At Clean Creations, we are purveyors of nourishment for the wellness-aware. We believe that with healthy, wholesome and delicious food we can change people’s lives for the better.

Each meal we create is made with the highest integrity. We never compromise quality or flavor. Working at Clean Creations is unlike anything else you’ve experienced before.

Every employee becomes part of our family and part of our mission to make healthy eating a way of life for all. Become a part of our team and let us invest in your career goals and passion!

Job Description

Devotion to creating food that nourishes and fuels. We want our team to not only be a part of our mission, but truly believe in it.

Which is why we hire people who are passionate about living a healthy lifestyle. People who are passionate about using fresh, high quality ingredients and who are excited to create new and innovate meals that never sacrifice nutrition or taste.

We are looking for culinary professionals who will assist our executive chef in the supervision and preparation of food items, help to lead our team and grow our business into being the best and most efficient operation it can be.

Above all else we are looking for people who are dedicated to changing people’s lives with healthy food!

Qualifications

• You have a strong passion for culinary excellence, and you are exceptionally detailed.
• You have some progressive culinary / kitchen management experience, depending upon formal degree or training
• High volume, complex foodservice operations experience highly desirable.
• You have comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• You are caring, self-motivated and exhibit an aptitude for leading, coaching, and driving excellence.
• ServSafe certified highly desirable

Additional Information

• Competitive Pay + Bonus Incentive
• 5 Day Work Week
• Employee Meal and Smoothie Discount
• Relocation Assistance
• Professional Career Development and Growth Opportunities
• Fun Work environment
• Team work driven operation
• Wellness oriented workplace

Seeking a Bistro Deli Sous Chef to join our Baronne deli team. We are located on 3827 Baronne Street, New Orleans, LA. Our ideal Bistro Deli Sous Chef is a self-starter, motivated, and engaged.

Our hours are either 9 AM or 10 AM until 7 PM so no late nights!

Bistro Deli Sous Chef Requirements :

• Four (4) years of experience preferred
• Vocational or trade in a related field considered
• Reading, calculating, and ability to use standard kitchen tools and equipment

Bistro Deli Sous Chef Benefits :

• Improved Work / Life Balance - No Late Nights!
• Company Culture focused on team, open communication, and ongoing sharing of ideas
• Flexible Schedule
• Health / Dental / Vision Insurance
• Life and Disability Insurance
• 401(k) and 401(k) Matching
• Paid Time Off
• Employee Discounts
• Paid Training

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