Executive Chef
A&R Group, Kenner, LA, United States
Executive Chef – DoubleTree by Hilton New Orleans Airport (Kenner, LA)
Full‑Time | Salaried | Hospitality Leadership
DoubleTree by Hilton New Orleans Airport, managed by A&R Group, is seeking an experienced and passionate Executive Chef to lead our culinary operations. This is a key leadership role responsible for menu development, kitchen operations, food quality, team leadership, and ensuring an exceptional guest dining experience.
What You’ll Do
Culinary Leadership & Menu Execution
Lead all kitchen operations, including prep, production, service, and closing.
Develop and execute menus that reflect brand standards and guest expectations.
Ensure consistent food quality, presentation, and portion control.
Conduct regular tastings, line checks, and quality inspections.
Kitchen Operations & Safety
Maintain a clean, organized, and safe kitchen environment.
Ensure compliance with all food safety, sanitation, and health regulations.
Oversee equipment maintenance, inventory, ordering, and vendor relationships.
Implement systems that maximize efficiency and minimize waste.
Team Leadership
Recruit, train, schedule, and supervise culinary staff.
Provide coaching, performance feedback, and development opportunities.
Foster a positive, professional, and collaborative kitchen culture.
Lead by example in professionalism, communication, and work ethic.
Guest Service & Collaboration
Support exceptional guest experiences through high‑quality culinary offerings.
Respond to guest needs, dietary requests, and special event requirements.
Partner with hotel leadership and banquet teams to execute events and functions.
Financial & Operational Accountability
Manage food and labor costs in alignment with budget goals.
Monitor kitchen performance, waste, and productivity.
Maintain accurate inventory, ordering, and cost‑control processes.
Minimum Qualifications
3–5 years of culinary leadership experience (hotel or high‑volume environment preferred).
Strong culinary skills and knowledge of kitchen operations.
Ability to lead, train, and motivate a diverse team.
Strong communication, organization, and time‑management skills.
Ability to work early mornings, nights, weekends, and holidays as needed.
Ability to stand/walk for extended periods and lift up to 50 lbs.
Preferred Qualifications
Culinary degree or formal culinary training.
Experience with menu engineering and cost control.
ServSafe Manager certification or equivalent.
Experience in banquet or event production.
Benefits
Competitive salary
Growth opportunities within a rapidly expanding hospitality company
Supportive leadership and a culture built on respect, teamwork, and excellence
Opportunity to shape the culinary identity of a flagship airport hotel
Equal Employment Opportunity Statement
The company is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, or sexual orientation.
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Full‑Time | Salaried | Hospitality Leadership
DoubleTree by Hilton New Orleans Airport, managed by A&R Group, is seeking an experienced and passionate Executive Chef to lead our culinary operations. This is a key leadership role responsible for menu development, kitchen operations, food quality, team leadership, and ensuring an exceptional guest dining experience.
What You’ll Do
Culinary Leadership & Menu Execution
Lead all kitchen operations, including prep, production, service, and closing.
Develop and execute menus that reflect brand standards and guest expectations.
Ensure consistent food quality, presentation, and portion control.
Conduct regular tastings, line checks, and quality inspections.
Kitchen Operations & Safety
Maintain a clean, organized, and safe kitchen environment.
Ensure compliance with all food safety, sanitation, and health regulations.
Oversee equipment maintenance, inventory, ordering, and vendor relationships.
Implement systems that maximize efficiency and minimize waste.
Team Leadership
Recruit, train, schedule, and supervise culinary staff.
Provide coaching, performance feedback, and development opportunities.
Foster a positive, professional, and collaborative kitchen culture.
Lead by example in professionalism, communication, and work ethic.
Guest Service & Collaboration
Support exceptional guest experiences through high‑quality culinary offerings.
Respond to guest needs, dietary requests, and special event requirements.
Partner with hotel leadership and banquet teams to execute events and functions.
Financial & Operational Accountability
Manage food and labor costs in alignment with budget goals.
Monitor kitchen performance, waste, and productivity.
Maintain accurate inventory, ordering, and cost‑control processes.
Minimum Qualifications
3–5 years of culinary leadership experience (hotel or high‑volume environment preferred).
Strong culinary skills and knowledge of kitchen operations.
Ability to lead, train, and motivate a diverse team.
Strong communication, organization, and time‑management skills.
Ability to work early mornings, nights, weekends, and holidays as needed.
Ability to stand/walk for extended periods and lift up to 50 lbs.
Preferred Qualifications
Culinary degree or formal culinary training.
Experience with menu engineering and cost control.
ServSafe Manager certification or equivalent.
Experience in banquet or event production.
Benefits
Competitive salary
Growth opportunities within a rapidly expanding hospitality company
Supportive leadership and a culture built on respect, teamwork, and excellence
Opportunity to shape the culinary identity of a flagship airport hotel
Equal Employment Opportunity Statement
The company is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, or sexual orientation.
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