Executive Chef: Culinary Leadership & Kitchen Excellence

FAIRMONT; New Orleans (LA); On-site; USD 110,000 - 170,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Paid time off

401k plan

Employee assistance program

Dining program

Career growth

Recognition programs

Discounted stays

Job summary

Fairmont New Orleans is seeking an experienced Restaurant Executive Chef to lead kitchen operations for The Café by Emeril, Delmonico Steakhouse, and The Lobby Bar. You will drive menu development, purchasing, labor management, and culinary leadership to elevate guest experiences and business results.

Reporting to the Executive Chef, you will develop SOPs, ensure health and safety compliance, control costs, and mentor a diverse culinary team to deliver excellence across venues.

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

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

Skills

Math & cost calculations

Culinary operations

Leadership & communication

Fast-paced environment

Team leadership

Organization & time management

Physical stamina

Job description

Fairmont New Orleans is seeking an experienced Restaurant Executive Chef to lead kitchen operations for The Café by Emeril, Delmonico Steakhouse, and The Lobby Bar. You will drive menu development, purchasing, labor management, and culinary leadership to elevate guest experiences and business results.

Reporting to the Executive Chef, you will develop SOPs, ensure health and safety compliance, control costs, and mentor a diverse culinary team to deliver excellence across venues.