Executive Chef

HRI Properties

. Oversee kitchen operations and culinary teams at The Barnett and Maison Métier hotels .

Posted 11/5/2026full-timeNew Orleans • Louisiana • United StatesJuniorMid-LevelWebsite

Core Competencies

Role fit

Core Competencies

Use this summary to align your resume positioning with the role.

Demonstrates expertise in overseeing kitchen operations, managing culinary teams, and ensuring food quality and safety standards. Proficient in budgeting, cost control, and menu development within a fast-paced hospitality environment.

Highest-signal resume keywords

Executive Chef ExperienceKitchen Operations ManagementMenu DevelopmentFood Safety CertificationBudgeting And Cost Control

ATS Keywords

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Applicant Tracking System Keywords

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Hard Skills

Culinary LeadershipFood Quality StandardsInventory ManagementSanitation StandardsCost AnalysisVendor Relationship ManagementEvent ExecutionPerformance EvaluationSchedulingWaste Reduction

Soft Skills

LeadershipCommunicationOrganizational SkillsProblem-Solving Skills

Certifications & Qualifications

Food Safety Certification

Industry Keywords

HospitalityCulinary OperationsHealth RegulationsTemperature ControlsWorkplace Safety Procedures

Tech Stack

Tools & technologies

Chef

About the role

Key responsibilities & impact

Oversee kitchen operations and culinary teams at The Barnett and Maison Métier hotels
Establish standards for food quality, consistency, presentation, and service execution
Create, cost, and implement menus for restaurants, banquets, catering, and special events
Prepare departmental budgets, monitor food and labor costs, control expenses, analyze variances, and improve profitability
Oversee ordering, receiving, vendor relationships, inventory controls, product quality, and waste reduction
Recruit, train, schedule, coach, evaluate, and manage culinary employees
Ensure completion of schedules, payroll reports, and performance reviews
Maintain compliance with health regulations, food handling requirements, temperature controls, sanitation standards, and workplace safety procedures
Plan food production and coordinate kitchen resources
Oversee banquet and event execution across both properties
Ensure kitchen equipment is properly operated, maintained, and repaired with Engineering and Facilities
Partner with General Manager(s), Complex Director of Food & Beverage, Regional Controller, and restaurant and banquet leaders
Evaluate guest feedback, market trends, menu performance, and operating procedures for continuous improvement
Conduct culinary operations meetings, participate in monthly safety meetings, attend required hotel meetings, and complete departmental reporting

Requirements

What you’ll need

Minimum of two (2) years of experience as an Executive Chef or in a comparable senior culinary leadership role
Experience managing kitchen operations, culinary teams, menu development, budgeting, and cost controls
Knowledge of food safety, sanitation, inventory management, and purchasing procedures
Strong leadership, communication, organizational, and problem-solving skills
Ability to manage culinary operations across multiple properties and maintain high standards in a fast-paced hospitality environment
Relevant food safety certification, as required by applicable law and company policy
Active presence at both hotels
Availability for evenings, weekends, holidays, and extended hours according to business needs
Compliance with company policies, hotel procedures, applicable laws, and established performance standards

Benefits

Comp & perks

Full-time employment
Equal employment opportunity protections