Executive Chef

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.