At McGuire Moorman Lambert Hospitality we are on a mission to create the world's chicest hotels and restaurants. Led by powerhouse restauranteurs Larry McGuire & Tom Moorman, and visionary hotelier Liz Lambert, and we believe in a seamless combination of food, service, and design. We create refined hospitality through attention to detail, storytelling, and extraordinary dining and retail experiences.MML is expanding at a steady pace. We currently manage and own the 75 room Hotel Saint Vincent in New Orleans, and we have two hotel projects in development in Aspen and in Austin that we will also own and manage. MML has a unique plan to own and operate each of its properties and the financial backing to only take on special projects in places we want to spend time.
Hotel Saint Vincent is seeking an experienced Chef de Cuisine to lead our kitchen team, ensure outstanding food quality, and infuse creative vision into our menu while managing daily kitchen operations. Originally established in 1861 and thoughtfully restored in 2021, our 75-room boutique hotel is nestled on the corner of Magazine and Race streets in the Lower Garden District of New Orleans. The property offers much more than a place to stay-it's an immersive destination featuring a coastal Italian restaurant, a French Vietnamese-style café, several bars (including Paradise Lounge and the exclusive Chapel Club), a pool and courtyard, the ByGeorge boutique, and a private event space.
If you're excited about bringing your culinary expertise to a dynamic and historic environment, we'd love to hear from you. Please submit your resume today.
What Hotel Saint Vincent Offers:
- Salary: $80,000.00
- Bonus Potential
- 401k + Match
- Open PTO
- Health, Dental, Vision, Life, Short/Longterm Disability, and Pet Insurance
- Wine Education Reimbursement
- MML Restaurant, Hotel, and Retail Discounts
- Advancement Opportunities and Career Growth
- Relocation Assistance
- Retirement Benefits
- Parental Leave
What you'll do:
- Assist in managing high-volume kitchen operations with a focus on quality and efficiency
- Lead and assist in managing a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management
- Communicate and collaborate to work effectively with other departments, such as front-of-house, bar, and events
- Handle unexpected situations, including equipment malfunctions and staff shortages with flexibility and adaptability
- Manage inventory and food costs, develop vendor relationships, and negotiate contracts to ensure profitability
- Implement and enforce food safety regulations and procedures
- Expertly plan and assist in developing menus, including the ability to create dishes that are both innovative and cost-effective
- Performing other work-related duties as assigned
What You'll Bring:
- Passion for Hospitality: A genuine enthusiasm for the hospitality industry and a dedication to providing exceptional service.
- Leadership: Demonstrated success in leading and inspiring teams while fostering a positive and productive work environment.
- Financial Acumen: Solid understanding of financial statements, budgeting, and cost control.
- Language Proficiency: Proficiency in speaking, reading, and writing English is required; fluency in Spanish is preferred.
- At least three years of culinary management or equivalent experience
- Extensive experience in professional kitchens, preferably in elevated high-volume establishments
- Strong culinary skills and knowledge of various cooking techniques and cuisines
- Excellent communication and interpersonal skills to interact with guests, staff, and management
- Strong attention to detail and organizational abilities
- Flexibility to work evenings, weekends, and holidays as required
Physical Requirements:
- Essential Functions: Must meet the physical demands to perform critical job functions successfully. Reasonable accommodations are available for individuals with disabilities.
- Communication: Regularly required to talk or hear.
- Manual Dexterity: Use hands or fingers to handle or feel objects, tools, or controls.
- Mobility: Often required to stand, walk, sit, reach with hands and arms, climb or balance, and stoop, kneel, crouch, or crawl.
- Environmental Exposure: Exposure to extreme heat, steam, and cold in a kitchen environment.
- Lifting: Occasionally lift and move up to 50 pounds.
- Vision: Requires close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.
- Work Environment: Noise level is usually moderate.
If an offer is accepted for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information. By applying for this position, you acknowledge and agree to the background check process as a condition of employment.
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 for all qualified applicants to be given equal opportunity and for selection decisions based on job-related factors.
Compensation details: 0 Yearly Salary
PI8a4eaf5-