Chef de Partie Main Kitchen

FAIRMONT; New Orleans (LA); On-site; USD 42,000 - 62,000; Full time

Job summary

Fairmont New Orleans is seeking an experienced Chef de Partie to own a designated kitchen station and ensure it is prepared, organized, stocked, and ready for each service.

You will lead menu item execution, maintain recipe integrity, and coordinate with other stations to ensure timely, quality service while upholding food safety standards and professional kitchen culture.

Qualifications

• Minimum two years of professional culinary experience preferred.
• Experience as Chef de Partie, Station Chef, Lead Cook, or similar role preferred.
• Luxury hotel, upscale restaurant, banquet, or high-volume culinary experience preferred.
• Culinary degree, diploma, apprenticeship, or formal culinary training preferred.
• Strong knowledge of professional cooking techniques and kitchen operations.
• Ability to independently manage an assigned culinary station.
• Strong knowledge of recipes, production standards, portion control, and plating specifications.
• Must possess or be able to obtain required Louisiana food safety certifications.
• Must be legally authorized to work in the United States.

Responsibilities

• Take ownership of an assigned kitchen station and ensure it is fully prepared, organized, stocked, and operational for each service period.
• Lead the execution of assigned menu items and culinary production according to established recipes, production standards, and plating specifications.
• Prepare and cook food with precision while maintaining proper temperature, seasoning, texture, portioning, timing, and presentation.
• Complete and oversee mise en place for the assigned station based on production schedules and anticipated business levels.
• Monitor ticket times and coordinate production with other stations to support timely and efficient service.
• Communicate effectively with the Sous Chef and other culinary leaders regarding production needs, shortages, quality concerns, special requests, and operational challenges.

Skills

Culinary station management

Kitchen leadership

Food safety & HACCP

Recipe adherence

Stock & mise en place

High-volume service

Team training

Oven & station equipment operation

Quality control

Communication

Education

Culinary degree or equivalent

Job description

Job Description

• Take ownership of an assigned kitchen station and ensure it is fully prepared, organized, stocked, and operational for each service period.
• Lead the execution of assigned menu items and culinary production according to established recipes, production standards, and plating specifications.
• Prepare and cook food with precision while maintaining proper temperature, seasoning, texture, portioning, timing, and presentation.
• Complete and oversee mise en place for the assigned station based on production schedules and anticipated business levels.
• Maintain detailed knowledge of recipes, ingredients, preparation methods, portion sizes, allergens, dietary requirements, and presentation standards.
• Support culinary production for restaurants, banquets, in-room dining, VIP experiences, employee dining, special events, and other hotel operations as assigned.
• Review daily production schedules and establish priorities based on anticipated occupancy, outlet business, banquet requirements, and special events.
• Ensure adequate product levels and mise en place are maintained throughout service.
• Monitor food quality, freshness, temperature, portioning, and presentation.
• Ensure all food leaving the station meets established standards for quality, accuracy, temperature, and presentation.
• Monitor ticket times and coordinate production with other stations to support timely and efficient service.
• Communicate effectively with the Sous Chef and other culinary leaders regarding production needs, shortages, quality concerns, special requests, and operational challenges.
• Work closely with other Chef de Parties, Cooks, Commis, Stewarding, and Front of House teams to ensure seamless service.
• Assist with coordinating culinary production during high-volume periods and large-scale hotel events.
• Provide guidance, coaching, and support to Cooks, Commis, and developing culinary colleagues.
• Demonstrate proper culinary techniques and reinforce established recipes, procedures, and food safety standards.
• Assist with training new colleagues and supporting ongoing culinary development.
• Maintain proper storage, labeling, dating, rotation, and handling of food products.
• Monitor inventory and communicate replenishment needs to culinary leadership.
• Assist with receiving, organizing, storing, and rotating deliveries as assigned.
• Minimize food waste through proper preparation, portion control, product utilization, and storage.
• Maintain a clean, organized, and sanitary workstation throughout service.
• Properly operate, clean, and maintain kitchen equipment, tools, and work areas.
• Follow all applicable Louisiana health regulations, HACCP requirements, food safety procedures, and Fairmont New Orleans standards.
• Assist with opening and closing procedures, including station setup, equipment preparation, breakdown, cleaning, and storage.
• Participate in menu development, recipe testing, tastings, and culinary meetings as directed.
• Support the culinary leadership team in maintaining a positive, respectful, collaborative, and professional kitchen culture.
• Maintain a clean and professional appearance consistent with Fairmont New Orleans standards.
• Uphold the culinary and hospitality standards of Fairmont New Orleans.
• Perform additional duties as assigned by culinary leadership.

Qualifications

• Minimum two years of professional culinary experience preferred.
• Previous experience as a Chef de Partie, Station Chef, Lead Cook, or similar role preferred.
• Previous luxury hotel, upscale restaurant, banquet, or high-volume culinary experience preferred.
• Culinary degree, diploma, apprenticeship, or formal culinary training preferred.
• Strong knowledge of professional cooking techniques and kitchen operations.
• Ability to independently manage an assigned culinary station.
• Strong knowledge of recipes, production standards, portion control, and plating specifications.
• Strong knife skills and knowledge of professional kitchen equipment.
• Experience supporting high-volume banquet and hotel operations is an asset.
• Strong understanding of food safety, sanitation, and HACCP principles.
• Excellent communication and teamwork skills.
• Demonstrated ability to coach, train, and support developing culinary colleagues.
• Strong organizational skills and attention to detail.
• Ability to prioritize multiple tasks and remain composed during high-volume service.
• Ability to work efficiently under pressure while maintaining quality and consistency.
• Positive attitude and ability to work cohesively as part of a diverse culinary team.
• Ability to work flexible schedules, including mornings, evenings, weekends, holidays, and extended shifts as operationally required.
• Must possess or be able to obtain required Louisiana food safety certifications.
• Must be legally authorized to work in the United States.

Additional Information

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