Program Summary

APPLICATIONS ARE OPEN!


Applications are open for the charming and decadent Westin New Orleans property. The Westin New Orleans soars high above the Mississippi River in the New Orleans French Quarter is steps away from famous French Quarter attractions like Royal Street, Bourbon Street and The Shops at Canal Place.
 
We are hiring for two disciplines in this program. Culinary Arts and Rooms Division.
 
 
 
 
 
 
Let Yummy Jobs take you on an amazing adventure with The Westin in New Orleans ... #MYYUMMYSTORY

 

The Culinary Arts Training Program provides university students and young professionals with the opportunity to train in the United States for a period of up to 12-months with The Westin, New Orleans.
 
On this Culinary Arts program, you will perform the following rotations during your 12-month program;

Line Cook

The Line Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
 

 
Housing for this program will be the responsibility of the candidate to source. Yummy Jobs is on hand with resources and useful accommodation information.
 
Individuals on this program will be guaranteed a minimum average of 32 hours of work per week across the Program in accordance with the J1 visa guidelines.
 
Participants on this program will be required to obtain a J-1 Intern or Trainee visa through Yummy Jobs and will be able to train for a period of time as outlined by The Westin. Upon completion of the program, participants will have up to 30 days to travel within the United States. Participants must then return to their home country upon completion of the program.
Situated on Canal Street, The Westin New Orleans soars high above the Mississippi River in the New Orleans French Quarter. Our newly renovated waterfront hotel invites you to experience NOLA from a convenient perch atop The Shops at Canal Place. Steps from the hotel, explore the boutiques along Royal Street or unwind on Bourbon Street. For a productive stay in New Orleans, we offer over 29,000 square feet of event space near the Morial Convention Center with stimulating views of the river. Dining options at the hotel include a restaurant and bar with signature breakfast and lunch options at Bistro at the Bend. Grab a refreshing cocktail at our lobby bar or visit our fully-equipped WestinWORKOUT® Fitness Studio. Energizing stays in the French Quarter start with pet-friendly hotel rooms and suites with Heavenly® bedding, marble bathrooms with White Tea products, 24-hour room service and more.
 
Highlights
 
  • Located on Canal Street, our hotel is steps from famous French Quarter attractions like Royal Street, Bourbon Street and The Shops at Canal Place.
  • Meet in New Orleans at one of 13 event venues near the convention center, featuring two elegant ballrooms and on-site professional planners.
  • Take in views of New Orleans's iconic French Quarter and the Mississippi River from our hotel rooms, suites and Observatory Eleven cocktail bar.
 
 

 CHEF DANIEL MILLS

Chef Daniel Mills leads the culinary program at The Westin New Orleans.  His love for New Orleans and extensive experience preparing broad range of culinary styles is evident in his cuisine.

Using the freshest ingredients and responsibly sourced, organic items whenever possible, Chef Mills takes pride in helping guests maintain their wellness routines while on the road. He and his team are committed to empowering choice through delicious options that suit guests' dietary needs and preferences.

After honing his abilities in some of Richmond, Virginia's finest restaurants, Daniel Mills joined The Hotel Roanoke in 2008 as the Chef De Partie for the hotel's prestigious Regency Room Restaurant in Roanoke, VA.  A grand dining room and storied venue, The Regency Room at The Hotel Roanoke propelled Chef Mills into a new echelon of culinary expertise under the guidance of Chef Nazim Khan (Ritz Carlton Battery Park NYC/Marriott Marquis NYC), an understudy of George McNeal a Certified Master Chef.  In 2009, Chef Mills joined Finn & Porter, one of Austin's finest steak, seafood, and sushi houses as Chef De Partie, where he gained invaluable experience studying under Sushi Chef Triet Nguyen, an understudy of American Sushi Master Tyson Cole of Uchi.

Prior to leading The Westin New Orleans culinary team, Chef Mills held the positions of Restaurant Chef, Banquet Chef, and Executive Sous Chef at The Roosevelt New Orleans from 2010-2017.

INTERVIEW PROCESS
  • Applicants will be required to attend a pre-screen interview via video call with a member of the Yummy Jobs Team in order to be considered.​
  • If successful, applicants will be required to attend a final interview with the Westin Team via video call.
​Please note, all dates are subject to change

 

We have always been first and foremost focused on providing individuals with a once-in-a-lifetime experience in the USA. We know that has been hard this year and so do the wonderful hoteliers that we work with.

We are working with some beautiful locations in the USA to offer sponsored and subsidised culinary training programs in the USA so that every budding culinarian can start their Yummy Story.

By sponsored, we mean that for the right, passionate candidate the property will pay for your program fee (yes, that includes visa sponsorship) and this will be deducted from your weekly pay so that don't need to find the upfront cost of going on a program. You would pay the initial $1,000.00 deposit and the rest will be payroll deducted.