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About the Role

The Line Cook is responsible for meal preparation and assigned kitchen duties. Work hours/days vary as dictated by business needs, and may include weekends and holidays.

Responsibilities

• Plan and prepare various food items and meals for hotel restaurant and catering functions, following proper food handling and safety guidelines.
• 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.
• Maintain clean work area, practicing “clean as you go” policy.
• Assist with inventory, ordering and receiving of all Food & Beverage items as directed.
• Assist with any reports as required (inventory, food costs, beverage costs, etc.).
• Maintain sanitation and safety standards with anyone entering the kitchen area.
• Coordinate catering reservations and Food preparation with Sales Department and assure guest satisfaction.
• Follow up on menu items and cost any special menu requests.
• Assist with training and monitoring kitchen personnel in the performance of their duties as necessary.
• Support environmental commitments by having the knowledge, skills, and values to be a leader in the global goal of “greening” the hospitality industry.
• Watch for safety hazards and report them immediately to your Department Supervisor.

Requirements

• High school graduate or equivalent.
• Minimum one year hospitality or restaurant food service experience required.
• Must be able to read tickets.
• 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.

Skills

• Food handling
• Safety guidelines
• Food cost
• Portion control
• Quality control
• Presentation
• Cleanliness
• Organization
• Inventory management
• Ordering
• Receiving
• Reporting
• Sanitation
• Training
• Monitoring

Location

• New Orleans

Work Type

• Full-time

Experience Level

• Minimum one year hospitality or restaurant food service experience

Education Level

• High school graduate or equivalent

About the Company

• 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.
• Brutto Americano is southern-inspired Italian dining with a New Orleans Flair located at The Barnett Hotel in the Warehouse District.
• 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.

Equal Opportunity

• 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.