Kitchen Supervisor

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 an experienced Kitchen Supervisor to join our team.

JOB SUMMARY
The Kitchen Supervisor is responsible for assisting in food planning, preparation, and production that is used for our restaurant and banquet functions.

JOB DUTIES
Responsible for executing on and ensuring that the culinary staff is working in concert to prepare various food items and meals for hotel restaurant and catering functions, following proper food handling and safety guidelines.

• Supervise, guide and direct Kitchen employees. Provide accurate feedback on performance to the F&B manager.

• Understand food cost and portion control without sacrificing quality.

• Assist with quality and presentation issues, cleanliness and organization of the kitchen and the restaurant when necessary.

• Accommodate guests’ special requests.

• Responsible for Guest Satisfaction in terms of food and beverage, hospitality and service standards.

• Responsible for compliance with brand standards. 

• Maintain clean work area, practicing “clean as you go” policy.

• Place orders and conduct daily/weekly/monthly inventories and receiving of food & beverage product.

• Practice First-in, First Out (FIFO) to help control inventory and cost of food controls.

• Assist with any reports as required (inventory, food costs, beverage costs, etc.)

• Maintain sanitation and safety standards with anyone entering the kitchen area.

• Assist with training and monitoring kitchen personnel in the performance of their duties as necessary.

• Coordinate banquet events with the Sales Department and ensure guest satisfaction. 

• Watch for safety hazards, remedy them immediately and report them to your Department Supervisor and HR.

• Assist on the preparation of various foods while maintaining a clean area. 

 
MINIMUM REQUIREMENTS

• High school graduate or equivalent preferred. 

• Minimum of four years’ hospitality or restaurant food service experience required. 

• Must have 2 years of previous culinary supervisory experience in a similar environment. 

• Able to work with little or no supervision. 

• Read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

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.