Luxury Kitchen Lead — Chef de Partie

Fairmont Hotels & Resorts; New Orleans (LA); On-site; USD 52,000 - 64,000; Full time

Job summary

Fairmont Hotels & Resorts, New Orleans, seeks an experienced culinary professional to oversee an assigned kitchen station, ensuring top-quality prep, cooking, and presentation for The Café by Chef Emeril. You will lead mise en place, monitor quality and safety, and coordinate with chefs and departments to deliver exceptional guest experiences.

Ideal candidates have 2+ years in luxury hotel or high-volume kitchens, a culinary degree or equivalent, and strong leadership, teamwork, and

Qualifications

• Minimum of 2 years of professional culinary experience in a hotel, restaurant, resort, or similar food service environment preferred.
• Previous experience in a luxury hotel, fine dining, upscale restaurant, or high-volume culinary operation strongly preferred.
• Previous experience as a Chef de Partie, 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, portion control, food presentation, timing, and quality standards.
• Ability to lead, coach, and support junior culinary colleagues while maintaining a 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 communication and 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 to maintain a clean, organized, and sanitary workstation throughout the shift.
• Strong sense of 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 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.

Responsibilities

• Oversee the daily operation of an assigned kitchen station, ensuring proper prep, organization, and service.
• Prepare, cook, and present menu items consistently according to recipes, specifications, portions, and presentation standards.
• Maintain knowledge of The Café by Chef Emeril's menu, ingredients, methods, recipes, and standards.
• Lead mise en place and ensure all ingredients and supplies are ready before service.
• Monitor food quality, temperature, presentation, portion control, and consistency.
• Execute service efficiently while maintaining quality during high-volume periods.
• Provide direction and support to Cooks and culinary colleagues at the station.
• Assist with training and development of junior culinary staff.
• Communicate with Chef de Cuisine, Sous Chef, Cooks, Stewarding, and others about priorities and needs.
• Coordinate with other stations to ensure proper timing and execution of orders.
• Maintain food handling, storage, labeling, rotation, temperature control, and sanitation per standards.
• Conduct regular quality checks and report concerns to leadership.
• Monitor inventory levels and communicate shortages to leadership.
• Practice FIFO rotation and minimize waste.
• Assist with receiving, inspecting, storing, and organizing food and supplies.
• Maintain a clean, organized, sanitary workstation and surroundings.
• Safely operate and maintain kitchen equipment.
• Assist with opening, closing, and breakdown of kitchen and station.
• Maintain awareness of guest dietary needs and communicate to leadership.
• Support VIP experiences and events as assigned.
• Collaborate with other departments to ensure a seamless guest experience.
• Assist leadership with recipes, production standards, and procedures.
• Participate in pre-opening initiatives and establish efficient workflows for The Café by Emeril.
• Follow all policies, standards, safety practices, and health requirements.
• Maintain a professional, respectful, collaborative working environment aligned with Fairmont values.
• Participate in briefings, meetings, and ongoing culinary development.
• Demonstrate flexibility to support other outlets as needed.
• Perform additional duties as assigned.

Skills

Culinary skills

Food safety knowledge

Communication skills

Teamwork

Attention to detail

Time management

Education

Culinary degree or equivalent

High school diploma or equivalent

Tools

Kitchen equipment knowledge

Professional knife skills

Job description

Fairmont Hotels & Resorts, New Orleans, seeks an experienced culinary professional to oversee an assigned kitchen station, ensuring top-quality prep, cooking, and presentation for The Café by Chef Emeril. You will lead mise en place, monitor quality and safety, and coordinate with chefs and departments to deliver exceptional guest experiences.

Ideal candidates have 2+ years in luxury hotel or high-volume kitchens, a culinary degree or equivalent, and strong leadership, teamwork, and