Chef de Partie - Main Kitchen

Fairmont; New Orleans (LA); On-site; USD 42,000 - 56,000; Full time

Job summary

Fairmont New Orleans seeks an experienced Chef de Partie to own a kitchen station, lead item execution, and ensure consistent quality. You will prep, cook, and plate dishes to exacting standards for luxury guests in a high-volume environment.

The role requires knowledge of recipes, portion control, and HACCP standards, with strong teamwork and leadership to support other culinary stations and events.

Qualifications

• Minimum two years of professional culinary experience preferred.
• Luxury hotel, upscale restaurant, banquet, or high-volume culinary experience preferred.
• Culinary degree or formal culinary training preferred.

Responsibilities

• Take ownership of an assigned kitchen station and ensure it is prepared, stocked, and operational.
• Lead the execution of menu items and culinary production according to recipes and plating specs.
• Prepare and cook food with precision, maintaining temperature, seasoning, texture, and portion sizes.
• Maintain mise en place and knowledge of recipes, ingredients, and allergens.
• Support culinary production for restaurants, banquets, in-room dining, and events.

Skills

Culinary skills

Teamwork

Communication

Knife skills

Multitasking

Education

Culinary degree

Tools

Kitchen equipment

Job 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.

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

• 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.
• Previousexperience as a Chef dePartie, Station Chef, Lead Cook, or similar role preferred.
• Previousluxury 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,portioncontrol, 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 whilemaintainingquality 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 operationallyrequired.
• Mustpossessor 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.

By clicking the link above or any third-party link within this posting, you are leaving this site and going to a third-party website where the third-party website's terms and privacy policy apply