Chef de Cuisine - Delmonico Steakhouse & The Café by Emeril

Fairmont Hotels & Resorts; New Orleans (LA); On-site; USD 90,000 - 140,000; Full time

Job summary

Fairmont New Orleans is seeking a Chef de Cuisine to lead kitchen operations across The Café by Emeril, Delmonico Steakhouse, and The Lobby Bar. You will drive menu development, cost control, and staff leadership to deliver exceptional guest experiences in a luxury hotel setting.

The role demands strategic collaboration with the Executive Chef, hands‑on leadership of culinary teams, and a track record of excellence in high‑volume environments.

Qualifications

• Demonstrated understanding and application of basic mathematical principles, including percentages and cost calculations.
• Proven expertise in all back‑of‑house culinary positions and operations
• Excellent written and verbal communication, leadership, and problem‑solving skills
• Ability to work effectively in a fast‑paced, high‑volume environment
• Ability to lead and develop team members while supporting operational needs
• Strong organizational, multitasking, and time‑management skills
• Good manual dexterity and the ability to frequently lift and/or move up to 50 pounds

Responsibilities

• Collaborate with the Executive Chef to develop kitchen SOPs, establish workstations, and ensure sanitation standards comply with health regulations
• Oversee soft openings and grand openings to evaluate service quality and guest satisfaction
• Maintain flexibility and composure in a high‑pressure opening environment, including extended hours as needed
• Maintain the highest standards of food quality, presentation, consistency, and execution
• Lead menu execution and contribute to menu development, including seasonal and daily specials
• Ensure all food is prepared in accordance with food safety regulations, company standards, and service timelines
• Supervise, coach, and develop culinary team members to ensure adherence to recipes, techniques, and portion standards
• Expedite service to ensure accuracy, quality, and timely delivery of all dishes
• Routinely taste and evaluate food to ensure freshness and operational excellence
• Manage food and labor costs to achieve budgeted targets
• Maintain accurate inventory controls, minimize waste, and ensure proper product utilization
• Oversee ordering and receiving processes to ensure all products meet quality and safety standards
• Review monthly financial performance, including P&L results, with the Executive Chef
• Ensure accurate payroll practices and timekeeping compliance for back‑of‑house colleagues
• Lead, inspire, and develop Sous Chefs, Pastry Chef, and all back‑of‑house colleagues
• Oversee recruitment, onboarding, training, and ongoing development of the culinary team
• Create and manage weekly schedules to ensure appropriate staffing levels and operational efficiency
• Conduct performance evaluations and provide coaching to support colleague growth and development
• Partner with People & Culture to ensure fair and consistent application of disciplinary procedures
• Foster a positive, respectful, and inclusive work environment
• Support front‑of‑house operations and engage with guests to ensure exceptional dining experience
• Conduct table visits and respond to guest feedback to continuously improve service and satisfaction
• Build relationships with repeat guests to enhance loyalty and personalized hospitality
• Health, Safety & Compliance: enforce sanitation and health regulations; maintain equipment and facilities
• Administrative Responsibilities: manage schedules and inventory; ensure policy compliance

Skills

Mathematics & cost control

Back‑of‑house leadership

Communication & leadership

High‑volume restaurant operations

Team development & coaching

Organization & time management

Manual dexterity

Job description

Company Description

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.

Job Description

Position Summary

The Chef de Cuisine is responsible for the overall leadership and performance of kitchen operations, ensuring efficiency, profitability, and the highest standards of food quality across The Café by Emeril, Delmonico Steakhouse, and The Lobby Bar. This role oversees all back‑of‑house functions, including menu development, purchasing, labor management, and the leadership of Sous Chefs, Pastry Chef, and culinary team members. The Chef de Cuisine partners closely with the Executive Chef and executive leadership to drive operational excellence, elevate the guest experience, and achieve business objectives.

Key Responsibilities

Operational Setup

• Collaborate with the Executive Chef to develop kitchen SOPs, establish workstations, and ensure equipment installation and sanitation standards comply with health regulations
• Oversee soft openings and grand openings to evaluate service efficiency, quality, and guest satisfaction
• Maintain flexibility and composure in a high‑pressure opening environment, including extended hours as needed

Culinary Leadership & Execution

• Maintain the highest standards of food quality, presentation, consistency, and execution
• Lead menu execution and contribute to menu development, including seasonal and daily specials
• Ensure all food is prepared in accordance with food safety regulations, company standards, and service timelines
• Supervise, coach, and develop culinary team members to ensure adherence to recipes, techniques, and portion standards
• Expedite service to ensure accuracy, quality, and timely delivery of all dishes
• Routinely taste and evaluate food to ensure freshness and operational excellence

Operations & Financial Performance

• Manage food and labor costs to achieve budgeted targets
• Maintain accurate inventory controls, minimize waste, and ensure proper product utilization
• Oversee ordering and receiving processes to ensure all products meet quality and safety standards
• Review monthly financial performance, including P&L results, with the Executive Chef
• Ensure accurate payroll practices and timekeeping compliance for back‑of‑house colleagues

Team Leadership & Development

• Lead, inspire, and develop Sous Chefs, Pastry Chef, and all back‑of‑house colleagues
• Oversee recruitment, onboarding, training, and ongoing development of the culinary team
• Create and manage weekly schedules to ensure appropriate staffing levels and operational efficiency
• Conduct performance evaluations and provide coaching to support colleague growth and development
• Partner with People & Culture to ensure fair and consistent application of disciplinary procedures
• Foster a positive, respectful, and inclusive work environment

Guest Experience

• Support front‑of‑house operations and engage with guests to ensure exceptional dining experience
• Conduct table visits and respond to guest feedback to continuously improve service and satisfaction
• Build relationships with repeat guests to enhance loyalty and personalized hospitality

Health, Safety & Compliance

• Ensure cleanliness, organization, and maintenance of all back‑of‑house areas
• Enforce all food safety, sanitation, and health regulations in compliance with local laws and company standards
• Conduct regular safety training and respond promptly to sanitation or safety concerns.
• Complete all incident, accident, and food safety reports accurately and in a timely manner.
• Monitor product handling procedures, including temperature controls, storage, and spoilage prevention
• Ensure all kitchen equipment is properly maintained, and operational concerns are addressed promptly

Administrative Responsibilities

• Complete weekly management and colleague schedules
• Maintain accurate monthly inventory and reporting
• Ensure full knowledge of and compliance with all company policies and procedures

Qualifications

• Demonstrated understanding and application of basic mathematical principles, including percentages and cost calculations
• Proven expertise in all back‑of‑house culinary positions and operations
• Excellent written and verbal communication, leadership, and problem‑solving skills
• Ability to work effectively in a fast‑paced, high‑volume environment
• Ability to lead and develop team members while supporting operational needs
• Strong organizational, multitasking, and time‑management skills
• Good manual dexterity and the ability to frequently lift and/or move up to 50 pounds

All information will be kept confidential according to EEO guidelines.