Restaurant Executive Chef Delmonico Steakhouse The Café by Emeril

FAIRMONT

New Orleans (LA)

On-site

USD 110,000 - 170,000

Full time

14 days+

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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

Job Description

Position Summary

The Restaurant Executive Chef is responsible for the overall leadership and performance of kitchen operations, ensuring efficiency, profitability, and the highest standards of food quality across The Café by Emeril, Delmonico Steakhouse, and The Lobby Bar. This role oversees all back-of-house functions, including menu development, purchasing, labor management, and the leadership of Sous Chefs, Pastry Chef, and culinary team members. The Restaurant Executive Chef partners closely with the Executive Chef and executive leadership to drive operational excellence, elevate the guest experience, and achieve business objectives.

Key Responsibilities

Operational Setup

Collaborate with the Executive Chef to 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

Culinary Leadership & Execution

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

Operations & Financial Performance

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

Team Leadership & Development

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

Guest Experience

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

Health, Safety & Compliance

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

Administrative Responsibilities

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

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

Additional Information

Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties, special dining and wellness discounts, and added luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits. In addition to being part of a world-class luxury hospitality brand, team members enjoy a comprehensive benefits package designed to support their health, well-being, and financial future, including: