Temporary Position - Chef De Cuisine

67 rooms

Amenities: unique on-site food and beverage operations, rooftop pool, fitness center, valet parking.

A boutique luxury hotel in New Orleans’ Warehouse District, just steps from Magazine Street, Maison Métier is surrounded by galleries, boutiques, and top dining, and only minutes from the French Quarter and National WWII Museum. Blending old-world charm with modern elegance, the property offers an intimate, high-touch hospitality experience—ideal for professionals who thrive on personalized service in a nimble, design-forward environment.

Maison Métier offers a refined boutique hotel experience where timeless elegance meets the vibrant culture of New Orleans. Designed for discerning travelers, the hotel blends sophisticated interiors, curated art, and personalized service to create an intimate and elevated stay. A one Michelin Key property two years in a row, Maison Métier feels less like a hotel and more like a lavish, art-laden residence. We are looking for a Chef de Cuisine for a temporary assignment.

SUMMARY
The Chef de Cuisine is responsible for leading the overall operations of the culinary team. This position is responsible for overseeing all aspects of the culinary operation: including menu development, tracking kitchen inventory, placing orders, monitoring equipment condition, overseeing all kitchen employees, in addition to ensuring the kitchen operates along all safety and health codes.

CORE FOCUS & ESSENTIAL RESPONSIBILITIES
Qualified candidates must be able to satisfactorily complete the following responsibilities.  Other duties may be assigned.

• Work in conjunction with the Area Executive Chef and Director of Food & Beverage to create and prepare menu items with quality standards.

• Excellent communication with team members to execute food orders

• Maintain assigned station throughout shift, ensure par levels of ingredients and equipment are available.

• Oversee and confirm all prep work is maintained by the culinary team. 

• Work efficiently and multitask.

• Work as a member of the team to effectively and efficiently prepare each dish.

• Alter menu items to accommodate guests’ dietary needs as requested.

• Oversee and assist in maintaining a clean station throughout each shift. 

• Use and train staff on proper kitchen safety protocols in regard to food preparation (storage, transportation, preparation, etc.) and equipment usage.

ESSENTIAL QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

• Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding.

• Ability to understand proper use of equipment and cleaning agents. 

• Strong interpersonal and problem solving abilities, highly responsible & reliable.

• Have superb time management skills.

• Prioritize and organize work assignments, have timely follow up with execution. 

• Previous guest service and/or Housekeeping experience is an asset.

• Ability to work cohesively with fellow colleagues as part of team with minimum supervision.

• Maintain complete knowledge of all hotel services/features and hours of operation. 

• Ability to focus attention on guest needs, remaining calm and courteous at all times.

• Ability to comply with physical demands as outlined below.

• Ability to scrub surfaces.  May require extending arms overhead to perform cleaning tasks, and work in confined spaces for extended periods of time. 

• Must be able to maintain a flexible work schedule. 

REQUIRED EDUCATION and/or EXPERIENCE
Culinary arts education preferred, high school diploma required. Minimum 2 year experience as a line cook in a similar environment required. Additional certifications (ServSafe, TiPS, etc.)

LANGUAGE, MATHEMATICAL, and REASONING ABILITIES
Candidate must meet the following cognitive abilities:

• Ability to understand guests’ service needs & requests.

• Ability to acknowledge guests’ requests in a polite manner.

• Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).

• Ability to apply logical thinking and understanding to carry out written and oral instructions.

• Ability to address and solve problems involving guest and operational issues.

• Ability to compute basic mathematical calculations.

PHYSICAL DEMANDS / WORK ENVIRONMENT
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional equipment as found in a typical kitchen environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Sit, walk, and stand continuously.

• Lift / carry 25lbs (frequently) and 50lbs (occasionally)

• Bend, squat, crawl, and reach above shoulder level.

• Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation.

• May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.