234 rooms | 16,000 sq. ft. meeting/event space

Amenities: contemporary rooms, rooftop pool, five signature dining venues, vibrant communal spaces.

A restored Art Deco hotel just steps from the New Orleans French Quarter, The Barnett offers an authentic New Orleans experience with curated events, live music, and standout food and beverage. Its versatile meeting and event spaces, combined with proximity to the Caesars Superdome, create an engaging environment for hospitality professionals serving both business and leisure travelers.

As one of the most distinctive hotels in New Orleans Warehouse District, The Barnett pulses with New Orleans energy, only blocks away from Caesar’s New Orleans and the Caesar’s Superdome. Designed to blend luxury with comfort, immaculate guest rooms cultivate a sense of ease. At The Barnett, Brutto Americano is southern-inspired Italian dining at The Barnett Hotel. With a focus on Gulf seafood and fresh, hand-crafted pasta, Brutto Americano offers a contemporary take on Italian cuisine, perfectly attuned to the sophisticated tastes of the New Orleans dining scene. And housed in a historic 19th century Creole townhome built in 1832, Seaworthy showcases wild-caught, sustainably harvested oysters from American waters—including the Gulf Coast, East Coast, and West Coast—alongside locally sourced fish and game.

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 three years in a row, Maison Métier feels less like a hotel and more like a lavish, art-laden residence.

The Complex Executive Chef provides strategic leadership and operational oversight of all culinary and kitchen operations at The Barnett and Maison Métier hotels, including restaurants, banquets, catering, and special events. This position is responsible for culinary quality, menu development, food and labor cost controls, purchasing, inventory, kitchen staffing, employee development, and compliance with food safety and sanitation standards.

Working closely with hotel leadership and Food & Beverage management, the Complex Executive Chef ensures that each property's culinary identity and standards are maintained while driving operational efficiency, profitability, employee performance, and guest satisfaction.

Job Duties

• Culinary Leadership: Oversee kitchen operations and culinary teams at both hotels, establishing standards for food quality, consistency, presentation, and service execution.
• Menu Development: Create, cost, and implement menus for restaurants, banquets, catering, and special events that reflect each property's concept and guest expectations.
• Financial Management: Prepare departmental budgets, monitor food and labor costs, control expenses, analyze variances, and implement strategies to improve profitability.
• Purchasing and Inventory: Oversee ordering, receiving, vendor relationships, inventory controls, product quality, and waste reduction.
• Staff Management: Recruit, train, schedule, coach, evaluate, and manage culinary employees. Ensure timely completion of schedules, payroll reports, and performance reviews.
• Food Safety and Sanitation: Maintain compliance with applicable health regulations, food handling requirements, temperature controls, sanitation standards, and workplace safety procedures.
• Operational Excellence: Plan food production, coordinate kitchen resources, oversee banquet and event execution, and maintain consistent standards across both properties.
• Equipment and Facilities: Ensure kitchen equipment is properly operated, maintained, and repaired in coordination with Engineering and Facilities.
• Communication and Collaboration: Partner with the General Manager(s), Complex Director of Food & Beverage, Regional Controller, and restaurant and banquet leaders to support business objectives and effective service execution.
• Continuous Improvement: Evaluate guest feedback, market trends, menu performance, and operating procedures to improve culinary quality, efficiency, and profitability.
• Meetings and Reporting: Conduct regular culinary operations meetings, participate in monthly safety meetings, attend required hotel meetings, and complete all required departmental reporting.

REQUIRED EXPERIENCE AND QUALIFICATIONS

• Minimum of two (2) years of experience as an Executive Chef or in a comparable senior culinary leadership role.
• Experience managing kitchen operations, culinary teams, menu development, budgeting, and cost controls.
• Knowledge of food safety, sanitation, inventory management, and purchasing procedures.
• Strong leadership, communication, organizational, and problem-solving skills.
• Ability to manage culinary operations across multiple properties and maintain high standards in a fast-paced hospitality environment.
• Relevant food safety certification, as required by applicable law and company policy.

This position requires an active presence at both hotels. Work schedules vary according to business needs and may include evenings, weekends, holidays, and extended hours.

Employees must meet established performance standards and comply with all company policies, hotel procedures, and applicable laws. This description outlines the general responsibilities of the position and is not exhaustive. Additional related duties may be assigned by the General Manager(s), Complex Director of Food & Beverage, or other authorized company officials, consistent with applicable law.

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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.