Station Chef – Luxury Hotel Fine Dining

Fairmont; New Orleans (LA); On-site; USD 42,000 - 62,000; Full time

Job summary

Fairmont New Orleans is seeking a skilled culinary professional to take ownership of an assigned kitchen station, ensuring it is organized, prepped, stocked, and maintained through service. You will prepare, cook, and present menu items to exacting standards, while maintaining deep knowledge of the Delmonico Steakhouse menu, ingredients, and techniques.

You will lead, train, and support junior staff, coordinate with other stations for timely delivery, and uphold sanitation, safety, and quality

Qualifications

• Minimum of 2 years of professional culinary experience in luxury hotel, fine dining restaurant, steakhouse, resort, or similar operation preferred.
• Strong knowledge of professional cooking techniques, knife skills, mise en place, food preparation, and kitchen equipment.
• Ability to lead and train junior culinary colleagues while maintaining a positive team environment.
• Excellent communication and teamwork skills across multiple kitchen stations.

Responsibilities

• Take full ownership of an assigned kitchen station, ensure organization, prep, stock, and cleanliness during service.
• Prepare, cook, and present menu items according to established recipes and plating standards.
• Maintain knowledge of Delmonico Steakhouse menu, ingredients, temperatures, and sauces.
• Coordinate timing with other stations to ensure consistent, high-quality service.
• Mentor and coach junior staff, reinforce proper techniques and sanitation standards.
• Communicate service priorities and product availability with culinary leadership.

Job description

Fairmont New Orleans is seeking a skilled culinary professional to take ownership of an assigned kitchen station, ensuring it is organized, prepped, stocked, and maintained through service. You will prepare, cook, and present menu items to exacting standards, while maintaining deep knowledge of the Delmonico Steakhouse menu, ingredients, and techniques.

You will lead, train, and support junior staff, coordinate with other stations for timely delivery, and uphold sanitation, safety, and quality