Chef de Partie - The Café

Fairmont; New Orleans (LA); On-site; USD 38,000 - 48,000; Full time

Job summary

Fairmont is seeking a Chef de Partie for The Café by Chef Emeril at our New Orleans property. You will oversee a station, ensure recipes and portions meet standards, and lead a team during service.

Ideal candidates have 2+ years in luxury hotel kitchens, strong knife skills, and a passion for high-volume hospitality. Flexibility for mornings/evenings and weekends is required.

Qualifications

• Minimum of 2 years of professional culinary experience in hotel, restaurant, resort, or similar setting.
• Previous experience in a luxury hotel, fine dining, or high-volume operation preferred.
• Previous experience as a Chef de Partie, Station Chef, Lead Cook, or equivalent role preferred.
• Culinary degree, diploma, or formal culinary training is an asset.
• Strong knowledge of professional cooking techniques, knife skills, kitchen equipment, and culinary terminology.

Responsibilities

• Take ownership of and oversee the daily operation of an assigned kitchen station.
• Prepare, cook, and present menu items according to recipes, portions, and standards.
• Maintain knowledge of The Café by Chef Emeril's menu and standards.
• Lead mise en place and ensure ingredients and equipment are ready for service.
• Monitor food quality, temperature, presentation, and portion control during prep and service.
• Provide direction and support to junior culinary staff and assist with training.

Skills

Culinary experience

Luxury hotel

Chef de Partie

Knife skills

Team leadership

Food safety

Multitasking

Education

Culinary degree

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 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,portionsizes, 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 miseenplace and ensure all ingredients, equipment, utensils, and supplies are properly prepared, stocked, and organized prior to service.
• Monitor food quality, freshness, temperature, presentation,portioncontrol, and consistency throughout preparation and service.
• Execute service efficiently and accurately whilemaintainingquality and timing during high-volume periods.
• Provide direction, guidance, and support to Cooks and other culinary colleagues assigned to the station.
• Assistwith 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 colleaguesregardingservice 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 proceduresin accordance withhotel 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 theappropriate culinaryleader.
• Practice proper FIFO rotation and minimize food waste through effective preparation, portioning, storage, and productutilization.
• Assistwith receiving, inspecting, storing, and organizing food products and supplies as directed.
• Maintaina clean, organized, and sanitary workstation, equipment, and surrounding kitchen areas throughout the shift.
• Safelyoperateand maintain kitchen equipmentin accordance withestablished procedures and manufacturer guidelines.
• Assistwith 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.
• Assistculinary leadership withmaintainingand implementing recipes, production standards, station procedures, and operational practices.
• Participate in pre-opening initiatives and contribute toestablishingefficient 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.
• Performadditionalduties andresponsibilities asassigned by culinary leadership.

Qualifications

• Minimum of2 years of professional culinary experiencein a hotel, restaurant, resort, or similar food service environment preferred.
• Previousexperience in a luxury hotel, fine dining, upscale restaurant, or high-volume culinary operationstronglypreferred.
• Previousexperience as a Chef dePartie, 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,portioncontrol, food presentation, timing, and quality standards.
• Ability to lead, coach, and support junior culinary colleagues whilemaintaininga 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 communicationand 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 tomaintaina clean, organized, and sanitary workstation throughout the shift.
• Strong senseof 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 operationallyrequired.
• 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 establishedtimeframe.
• 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.