Chef de Partie - Delmonico Steakhouse

Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for our guests. With over 30,000 colleagues worldwide, we are dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen.

Hotel Overview:

Located in the heart of downtown Fairmont New Orleans will be an impressive new addition to Fairmont’s luxury portfolio, offering 250 luxury guest rooms, four food & drink venues, a rooftop pool with expansive views of the city, more than 19,000 square feet of function space, and a 10,000 square-foot spa.

This property is destined to become an illustrious destination in the Central Business District, nearby the city’s renowned and historic French Quarter.

• Take full ownership of an assigned kitchen station and ensure the station is properly organized, prepared, stocked, and maintained throughout service.
• Prepare, cook, and present menu items according to established recipes, specifications, portion sizes, plating standards, and culinary expectations.
• Maintain comprehensive knowledge of the Delmonico Steakhouse menu, ingredients, preparation techniques, recipes, cooking temperatures, sauces, accompaniments, and presentation standards.
• Execute assigned station responsibilities with precision, consistency, and attention to detail throughout all service periods.
• Prepare and maintain daily mise en place to ensure the station is fully stocked and service-ready.
• Execute high-quality dishes in accordance with established ticket times while maintaining proper temperature, seasoning, texture, presentation, and portion control.
• Demonstrate strong knowledge and proper handling of premium proteins, including steaks and other meats, as applicable to the assigned station.
• Apply appropriate cooking techniques to proteins and other menu components while consistently achieving required temperatures and quality standards.
• Maintain precise control of portioning, cooking temperatures, plating, garnishing, and presentation to ensure consistency throughout service.
• Provide direction, guidance, and support to Cooks and other culinary colleagues assigned to the station.
• Assist with training, coaching, and development of junior culinary colleagues, reinforcing proper culinary techniques, recipes, sanitation standards, and station procedures.
• Communicate effectively with the Chef de Cuisine, Sous Chef, Executive Chef, and other kitchen colleagues regarding service priorities, product availability, guest requests, and operational concerns.
• Coordinate timing and execution with other kitchen stations to ensure dishes are completed and delivered consistently and efficiently.
• Maintain awareness of guest preferences, dietary restrictions, allergies, and special requests and communicate relevant information to culinary leadership and service teams.
• Monitor food quality, freshness, temperature, seasoning, appearance, and presentation throughout preparation and service.
• Conduct quality checks of ingredients and prepared food and immediately communicate any concerns regarding product quality or execution.
• Monitor station inventory and communicate product shortages, spoilage, quality concerns, or replenishment needs to culinary leadership.
• Practice proper FIFO rotation and minimize food waste through effective preparation, portioning, storage, and product utilization.
• Assist with receiving, inspecting, storing, labeling, and organizing food products and supplies as directed.
• Maintain proper food handling, storage, labeling, temperature control, allergen awareness, and sanitation procedures in accordance with Fairmont standards and applicable regulations.
• Maintain a clean, organized, and sanitary workstation, equipment, and kitchen areas throughout the shift.
• Safely operate, clean, and maintain kitchen equipment in accordance with established procedures and manufacturer guidelines.
• Assist with opening, closing, breakdown, and cleaning procedures for the assigned station and kitchen.
• Support VIP dining experiences, special occasions, private events, hotel programming, and other culinary functions as assigned.
• Collaborate with Front of House, Food & Beverage, Stewarding, and other hotel departments to support seamless service and an exceptional guest experience.
• Assist culinary leadership with maintaining recipes, production standards, station procedures, prep lists, and operational practices.
• Participate in menu development, recipe testing, tastings, and other culinary initiatives as directed by leadership.
• Contribute to the establishment of efficient station workflows, culinary standards, and service procedures as part of the Fairmont New Orleans pre-opening team.
• Follow all Fairmont New Orleans policies, procedures, culinary standards, food safety requirements, and Health & Safety practices.
• Maintain a professional, respectful, collaborative, and positive working environment consistent with Fairmont's values of Respect, Integrity, Teamwork, Accountability, and Excellence.
• Participate in daily culinary briefings, departmental meetings, training sessions, pre-opening activities, and ongoing professional development opportunities.
• Demonstrate flexibility and willingness to support other culinary outlets and kitchen operations based on business needs.
• Perform additional duties and responsibilities as assigned by culinary leadership.

• Minimum of 2 years of professional culinary experience in a luxury hotel, fine dining restaurant, steakhouse, resort, or comparable culinary operation preferred.
• Previous experience as a Chef de Partie, Station Chef, Lead Cook, or equivalent culinary role preferred.
• Experience in a high-volume, fine-dining, luxury, or steakhouse environment strongly preferred.
• Culinary degree, diploma, apprenticeship, or formal culinary training is an asset.
• Strong knowledge of professional cooking techniques, knife skills, mise en place, food preparation, and kitchen equipment.
• Demonstrated knowledge of premium proteins, cooking temperatures, seasoning, sauces, and plating techniques appropriate to an elevated dining environment.
• Ability to independently manage and execute an assigned station during high-volume service.
• Strong understanding of recipes, portion control, food presentation, timing, and quality standards.
• Ability to consistently execute dishes with precision and attention to detail.
• Ability to lead, coach, and support junior culinary colleagues while maintaining a positive and collaborative environment.
• Strong communication and teamwork skills with the ability to coordinate effectively across multiple kitchen stations.
• Ability to remain calm, organized, and effective in a fast-paced, high-pressure culinary environment.
• Ability to prioritize multiple tasks and make sound decisions during busy service periods.
• Strong commitment to food quality, consistency, presentation, and culinary excellence.
• Knowledge of food safety, sanitation, allergen awareness, proper food handling, and temperature control procedures.
• Ability to maintain a clean, organized, and sanitary workstation throughout the shift.
• Professional demeanor and commitment to delivering an exceptional luxury dining experience.
• Ability to work flexible schedules, including mornings, evenings, weekends, holidays, and extended shifts as operationally required.
• Ability to stand and walk for extended periods and safely perform the physical requirements of the position, including lifting, carrying, pushing, pulling, bending, reaching, and working in a hot kitchen environment.
• Food safety certification or willingness to obtain required certification within the established timeframe.
• High school diploma or equivalent preferred.
• Must be legally authorized to work in the United States.

All your information will be kept confidential according to EEO guidelines.