Chef de Partie - The Café

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 ownership of and oversee the daily operation of an assigned kitchen station, ensuring proper preparation, organization, execution, and service. 
• Prepare, cook, and present menu items consistently according to established recipes, specifications, portion sizes, presentation standards, and culinary expectations. 
• Maintain complete knowledge of The Café by Chef Emeril's menu, ingredients, preparation methods, cooking techniques, recipes, and presentation standards. 
• Lead station mise en place and ensure all ingredients, equipment, utensils, and supplies are properly prepared, stocked, and organized prior to service. 
• Monitor food quality, freshness, temperature, presentation, portion control, and consistency throughout preparation and service. 
• Execute service efficiently and accurately while maintaining quality and timing during high-volume periods. 
• 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 techniques, recipes, standards, and kitchen procedures. 
• Communicate effectively with the Chef de Cuisine, Sous Chef, Cooks, Stewarding, and other culinary colleagues regarding service priorities, product needs, guest requests, and operational concerns. 
• Coordinate with other kitchen stations to ensure proper timing, communication, and execution of orders. 
• Maintain proper food handling, storage, labeling, rotation, temperature control, and sanitation procedures in accordance with hotel standards and applicable regulations. 
• Conduct regular quality checks of food products and prepared items and communicate any concerns to culinary leadership. 
• Monitor inventory levels at the assigned station and communicate shortages, spoilage, quality concerns, or product requirements to the appropriate culinary leader. 
• Practice proper FIFO rotation and minimize food waste through effective preparation, portioning, storage, and product utilization. 
• Assist with receiving, inspecting, storing, and organizing food products and supplies as directed. 
• Maintain a clean, organized, and sanitary workstation, equipment, and surrounding kitchen areas throughout the shift. 
• Safely operate and maintain kitchen equipment in accordance with established procedures and manufacturer guidelines. 
• Assist with opening, closing, and breakdown procedures for the kitchen and assigned station. 
• Maintain awareness of guest preferences, dietary restrictions, allergies, and special requests and communicate information appropriately to culinary leadership and service teams. 
• Support VIP experiences, special occasions, hotel programming, events, and other culinary functions as assigned. 
• Collaborate with Food & Beverage, Stewarding, Front Office, and other hotel departments to support a seamless guest experience. 
• Assist culinary leadership with maintaining and implementing recipes, production standards, station procedures, and operational practices. 
• Participate in pre-opening initiatives and contribute to establishing efficient culinary workflows, station standards, and service procedures for The Café by Chef Emeril. 
• 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 briefings, departmental meetings, training sessions, pre-opening activities, and ongoing culinary 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 hotel, restaurant, resort, or similar food service environment preferred. 
• Previous experience in a luxury hotel, fine dining, upscale restaurant, or high-volume culinary operation strongly preferred. 
• Previous experience as a Chef de Partie, Station Chef, Lead Cook, or equivalent culinary role preferred. 
• Culinary degree, diploma, or formal culinary training is an asset. 
• Strong knowledge of professional cooking techniques, food preparation, knife skills, kitchen equipment, and culinary terminology. 
• Demonstrated ability to independently manage and execute an assigned kitchen station during service. 
• Strong understanding of recipes, portion control, food presentation, timing, and quality standards. 
• Ability to lead, coach, and support junior culinary colleagues while maintaining a positive and collaborative work environment. 
• Strong attention to detail and commitment to culinary excellence, consistency, and presentation. 
• Ability to remain calm, organized, and effective in a fast-paced, high-volume kitchen environment. 
• Strong communication and teamwork skills with the ability to coordinate effectively across multiple kitchen stations. 
• Ability to prioritize multiple tasks and make sound decisions during busy service periods. 
• 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. 
• Strong sense of urgency and ability to respond effectively to changing operational priorities. 
• Professional demeanor and commitment to supporting an exceptional luxury guest 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.