Job Details

The Warbler Hotel

Rising six stories at the corner of St. Charles Avenue and St. Andrew's Street, The Warbler is a 42,000 square-foot boutique hotel that revitalizes its site (formerly home to the Trolly Stop Cafe, which shuttered in 2021) while contributing to the architectural rhythm of one of New Orleans' grandest avenues. Forward-looking in its vision, The Warbler marries architectural precision with a nostalgic harkening to the Jazz Age. Inspired by the bold geometries and fluid lines of the Streamline Moderne design movement, The Warbler's rich, graphic interiors evoke the gracious service and unbridled revelry of that era's social clubs. Guest rooms provide welcoming roosts from which to explore the cultural abundance of New Orleans.

The Warbler Food & Beverage

The Warbler's food and beverage program, developed in partnership with , the New Orleans hospitality group led by Neal Bodenheimer and Kirk Estopinal, whose collective experience spans over two decades designing internationally acclaimed, James Beard Foundation Award-winning, and World's 50 Best-ranking bars. Andrew Zimmerman, who formerly helms Chicago's Michelin-starred Sepia, is a longtime collaborator of Estopinal, dating back to their time working in Chicago's hospitality scene, and will work alongside CureCo. on all things culinary.

Position Summary

Chef de Cuisine

The Chef de Cuisine is the senior leader responsible for the vision, strategy, and daily execution of all Food operations at the Warbler Hotel. This includes Mildred's Restaurant & Bar, Cafe, the rooftop bar "Upstairs," and in-room dining. This leader ensures a seamless guest experience where hotel and food & beverage operations operate as one unified brand.

· Chef de Cuisine reports to the F&B General Manager

Leadership & Culture

· Lead and inspire a team aligned with Warbler Values: It's Personal, Sense of Belonging & Community, Prosperity for All, Power of Teamwork, and High Expectations.

· Create a culture rooted in integrity, inclusiveness, professionalism, and hospitality excellence.

· Uphold and operationalize all standards outlined in the employee handbooks and company policies.

· Champion a workplace of respect, safety, and collaboration.

· Actively Facilitate and cultivate impeccable kitchen culture.

Team Structure - Direct Reports:

· Entire BOH Staff: Sous Chef, Cooks, Prep, Dishwasher, etc.

· Servicing all food operations entities.

Qualifications

Experience and Background:

· Minimum of 5 years of experience as a Chef, Sous Chef, Kitchen Management in upscale or fine dining environments.

· Skilled at execution and quality across multiple concepts.

· Proven leadership experience within operations generating $2.5-5M+ in annual revenue.

· Strong appreciation for dining food ways, and positive kitchen culture.

· Culinary degree or advanced culinary certification preferred.

Skills and Competencies:

· Proficiency with Microsoft Office applications and restaurant. management software platforms; Margin Edge, cost management software, and spreadsheets skills.

· Exceptional communication, coaching, team-building, and organizational skills.

· Ability to manage multiple priorities in a fast-paced, high-volume environment.

· Proven legacy for developing leaders from within the team.

Culture and Commitment:

· Present neat appearance for self and staff.

· Flexibility to work various shifts.

· Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner.

· Bilingual communication skills are a plus.

· Lead with positive culture and execution mindset.

· Model company values with high integrity.

Responsibilities

· Culinary Execution: Oversee daily food production, ensuring consistency, quality, and presentation meet premium hospitality standards.

· Menu Execution: When appropriate, collaborate with other leaders on menu evolution, seasonal changes, and innovative culinary offerings.

· Team Leadership: Interview, train, mentor, and schedule kitchen staff. Build a positive, high-performing BOH culture with professional growth mindset.

· Kitchen Administration: Manage food and labor costs, control inventory. Develop innovative systems and process mindset.

· Health and Safety: Ensure compliance with all health department regulations, sanitation standards, alcohol service requirements, and licensing requirements.

· Sales and Profit: Collaborate with Sales and Events teams to maximize banquet, catering, private dining, and rooftop event revenue and profit.