Chef de Partie Delmonico Steakhouse

FAIRMONT; New Orleans (LA); On-site; USD 55,000 - 75,000; Full time

Job summary

Fairmont New Orleans is seeking a skilled Chef de Partie to take full ownership of an assigned kitchen station within our luxury hotel. You will organize, prep, stock, and maintain the station through service, ensuring consistent quality and presentation.

You will prepare and present menu items to exact specifications, mentor junior cooks, and collaborate with culinary leadership to uphold safety, sanitation, and high standards across all meals and events.

Qualifications

• Strong knowledge of professional cooking techniques, knife skills, mise en place, food preparation, and kitchen equipment.
• Ability to independently manage and execute an assigned station during high-volume service.
• Lead, coach, and support junior culinary colleagues while maintaining a positive and collaborative environment.

Responsibilities

• 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 knowledge of the Delmonico Steakhouse menu, ingredients, preparation techniques, recipes, cooking temperatures, sauces, accompaniments, and presentation standards.
• Execute station responsibilities with precision, consistency, and attention to detail during service.
• Prepare and maintain daily mise en place to ensure the station is fully stocked and service-ready.
• Perform high-quality dishes in accordance with established ticket times while maintaining proper temperature, seasoning, texture, presentation, and portion control.
• 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.

Skills

Professional cooking techniques

Knife skills

Mise en place

Team leadership

Education

Culinary degree or equivalent

Tools

Kitchen equipment

Job description

Job Description

• 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.

Qualifications

• 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.

Additional Information

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