Chef de Cuisine

About Hotel Saint Vincent

Built in 1861 as Margaret Haughery's Saint Vincent's Infant Asylum and reimagined in 2021 by Lambert McGuire Design, Hotel Saint Vincent is a 75-room, Michelin Key-winning hotel anchoring the corner of Magazine and Race in New Orleans' Lower Garden District. Behind the original wrought-iron gates and grand staircase, moody art deco and mid-century Italian interiors meet a Saltillo-tiled courtyard pool, the French-Vietnamese Elizabeth Street Café, coastal Italian restaurant San Lorenzo, and the Chapel Club lounge. It's a hotel built on a legacy of care for New Orleans — and that same spirit of hospitality extends to the people who run it.

The Role

The Chef de Cuisine leads the San Lorenzo kitchen and owns its menu, its team and its results. The role also supports culinary execution across Elizabeth Street Cafe, banquets and special events, and serves as the hotel's lead for food purchasing and procurement across every F&B outlet.

The ideal candidate is a hands-on, creative leader who builds cooks into chefs, runs a disciplined kitchen, and protects the guest experience and the bottom line in equal measure.

San Lorenzo is this role's home kitchen and first priority, the CDC is expected to own: 

Menu development

• Create, test and refine seasonal menus for dinner, brunch and any additional dayparts, in line with the restaurant's concept and the culinary direction set by the Executive Chef.
• Build relationships with Gulf Coast and regional farmers, fishermen and producers, and let local seasonality shape menu changes.
• Develop specials, tasting menus and limited-time features that keep the menu fresh for regulars and hotel guests.
• Write and maintain standardized recipes, plating guides and photos for every dish so it is executed the same way every service.
• Cost every menu item, set target food cost by dish, and engineer the menu for profitability and guest appeal.
• Partner with the beverage team on pairings and with service leadership on menu descriptions, allergen information and staff tastings.

Scheduling and labor

• Build and publish weekly kitchen schedules that match forecasted covers, hotel occupancy and group business.
• Manage labor to budget, including overtime, breaks and meal periods in line with Louisiana labor law and company policy.
• Approve time-off requests and timecards, and plan coverage for peak periods such as Mardi Gras, Jazz Fest, Sugar Bowl and holidays.

Developing cooks

• Recruit, interview and hire kitchen staff with the Executive Chef and People team.
• Train new hires on stations, recipes, sanitation and kitchen standards using a structured onboarding plan.
• Run daily line checks, pre-shift meetings and regular tastings to hold the team to standard.
• Coach cooks with clear, documented feedback; conduct performance reviews and manage corrective action fairly and consistently.
• Build a development path from prep cook to line cook to sous chef, cross-train across stations, and identify future leaders.
• Foster a respectful, safe and inclusive kitchen culture with low turnover.

Daily kitchen leadership

• Lead the line during service, expedite as needed, and ensure every plate meets standards for taste, temperature, presentation and timing.
• Oversee prep lists, par levels, mise en place and station setup.
• Handle guest feedback, special requests and dietary restrictions quickly and graciously.
• Maintain equipment, report repairs to Engineering, and keep the kitchen clean and organized.

Other Responsibilities:

• Support culinary standards, recipe adherence and execution at Elizabeth Street Cafe, in-room dining, and pool and lounge food, stepping in to lead shifts during staffing gaps or peak periods.
• Assist in the development of banquet, catering and custom event menus; lead client tastings with Sales and Events; review BEOs and plan production, staffing and equipment for weddings, private dinners and hotel events.
• Oversee food ordering and procurement for all hotel F&B outlets, consolidating orders, setting par levels and maintaining order guides.
• Source and negotiate with distributors, specialty purveyors and local farms and fishermen, and review vendor pricing, quality and reliability.
• Enforce receiving, storage and FIFO standards; lead month-end inventory with Finance and reconcile invoices and outlet transfers.
• Own San Lorenzo food and labor cost, report food cost for all outlets, and contribute to budgets, forecasts and weekly P&L reviews.
• Maintain full compliance with health codes, HACCP, allergen and kitchen safety standards, and lead inspection readiness.
• Keep recipes, costing, schedules and training records current; attend operations, F&B and BEO meetings; perform other duties as assigned.
• Any other duties as deemed reasonable and necessary and assigned by management

Qualifications

Experience and education

• 5+ years of progressive culinary leadership, including at least 2 years as Chef de Cuisine or Executive Sous Chef in a high-volume, chef-driven restaurant.
• Hotel, multi-outlet or banquet experience strongly preferred.
• Proven record of writing and costing menus, and of developing cooks into leaders.
• Culinary degree or equivalent professional training preferred.
• ServSafe Manager certification required (or obtained within 30 days of hire); allergen awareness certification preferred.

Skills

• Strong command of seasonal, ingredient-driven cooking; knowledge of Gulf Coast and Louisiana products is a plus.
• Solid financial skills: food and labor costing, inventory, P&L basics.
• Experience with purchasing and inventory systems (for example BirchStreet, Restaurant365 or similar), scheduling software, and Microsoft Office or Google Workspace.
• Calm, organized leadership under pressure; clear communication with cooks, managers and guests.
• Flexible availability, including nights, weekends and holidays.

Physical requirements

• Stand and walk for shifts of 10 or more hours in a hot, fast-paced kitchen.
• Lift and carry up to 50 lbs; bend, reach, and work with knives, open flame and hot equipment.
• Work in temperature extremes, including walk-in coolers and freezers.

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. It is our intention that all qualified applicants be given equal opportunity and that selection decisions be based on job-related factors.

If an offer is extended for this position you will be required to undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information offered employment for this role will undergo a comprehensive background check. By applying for this position, you acknowledge and agree to the background check process as a condition of employment.