Executive Chef (Chef de Cuisine)

A legendary AAA Four Diamond hotel in the heart of the New Orleans French Quarter is seeking a visionary Executive Chef to lead a high-profile culinary transformation. This historic landmark, known for its rich literary heritage and world-class hospitality, is rebranding its signature restaurant into an upscale, destination-style Coastal Italian concept. This is a rare opportunity for a culinary leader to work alongside specialized consultants to build a program from the ground up, including the implementation of a custom-built pizza oven and a fully reimagined guest experience. The role offers the chance to define a new culinary legacy in one of the most vibrant food cities in the world while enjoying the stability and prestige of a premier luxury property.

Position Responsibilities

Lead the day-to-day operations of a $3.6M revenue restaurant, overseeing a full line brigade and dedicated prep team.
Drive the rebranding process from a Creole concept to an upscale Coastal Italian destination, working hand-in-hand with the GM and consultant in the transition of décor, tableware, and menu development.
Direct all menu development, ensuring high-quality, well-plated presentations that maintain an approachable guest check average.
Partner with a chef-specific consultant during the rebranding phase to implement new standards and culinary techniques.
Foster a culture of excellence through continuous training, ensuring consistency in dish execution and team performance.
Manage administrative duties, including food cost analysis, labor management, and production scheduling.

Position Requirements

At least five years of experience in an upscale hotel or high-volume destination restaurant.
Strong background in Italian cuisine, including expertise in fresh pasta and artisan pizza.
Proven track record in menu development and successful restaurant rebranding or openings.
Exceptional leadership skills with a focus on team building and hands-on training for line cooks.
Ability to manage food costs and operational budgets effectively.
Strong communication skills and a collaborative mindset to work with hotel leadership and external consultants.
Valid ServeSafe Sanitation Certification.

Compensation Package Details

Base Salary: $90,000 - $100,000
Bonus: TBD
Benefits: Comprehensive Medical, 401(k) with profit sharing
Schedule: Five-day work week with Tuesdays and Wednesdays off
Relocation Assistance: Up to $5,000 budget, plus 2-3 weeks of temporary hotel housing

If you are a culinary professional with a passion for Italian cuisine and a desire to lead a major rebranding project for a historic institution, we invite you to apply.

Click here to apply online