Executive Chef

HRI Hospitality•New Orleans, LA

12d

About The Position

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! Housed in a historic 19th century Creole townhome built in 1832, Seaworthy draws inspiration from the Gulf Coast waters, the timeless traditions of Southern hospitality, and the vibrant spirit of New Orleans. Seaworthy showcases wild-caught, sustainably harvested oysters from American waters—including the Gulf Coast, East Coast, and West Coast—alongside locally sourced fish and game. We are looking for an experienced Executive Chef to join our team. Job Summary 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.

Responsibilities

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
All positions require service minded team players with personable, enthusiastic and outgoing personalities.