Chef de Partie - Main Kitchen

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.

Hotel Overview:

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.

• Take ownership of an assigned kitchen station and ensure it is fully prepared, organized, stocked, and operational for each service period.
• Lead the execution of assigned menu items and culinary production according to established recipes, production standards, and plating specifications.
• Prepare and cook food with precision while maintaining proper temperature, seasoning, texture, portioning, timing, and presentation.
• Complete and oversee mise en place for the assigned station based on production schedules and anticipated business levels.
• Maintain detailed knowledge of recipes, ingredients, preparation methods, portion sizes, allergens, dietary requirements, and presentation standards.
• Support culinary production for restaurants, banquets, in-room dining, VIP experiences, employee dining, special events, and other hotel operations as assigned.
• Review daily production schedules and establish priorities based on anticipated occupancy, outlet business, banquet requirements, and special events.
• Ensure adequate product levels and mise en place are maintained throughout service.
• Monitor food quality, freshness, temperature, portioning, and presentation.
• Ensure all food leaving the station meets established standards for quality, accuracy, temperature, and presentation.
• Monitor ticket times and coordinate production with other stations to support timely and efficient service.
• Communicate effectively with the Sous Chef and other culinary leaders regarding production needs, shortages, quality concerns, special requests, and operational challenges.
• Work closely with other Chef de Parties, Cooks, Commis, Stewarding, and Front of House teams to ensure seamless service.
• Assist with coordinating culinary production during high-volume periods and large-scale hotel events.
• Provide guidance, coaching, and support to Cooks, Commis, and developing culinary colleagues.
• Demonstrate proper culinary techniques and reinforce established recipes, procedures, and food safety standards.
• Assist with training new colleagues and supporting ongoing culinary development.
• Maintain proper storage, labeling, dating, rotation, and handling of food products.
• Monitor inventory and communicate replenishment needs to culinary leadership.
• Assist with receiving, organizing, storing, and rotating deliveries as assigned.
• Minimize food waste through proper preparation, portion control, product utilization, and storage.
• Maintain a clean, organized, and sanitary workstation throughout service.
• Properly operate, clean, and maintain kitchen equipment, tools, and work areas.
• Follow all applicable Louisiana health regulations, HACCP requirements, food safety procedures, and Fairmont New Orleans standards.
• Assist with opening and closing procedures, including station setup, equipment preparation, breakdown, cleaning, and storage.
• Participate in menu development, recipe testing, tastings, and culinary meetings as directed.
• Support the culinary leadership team in maintaining a positive, respectful, collaborative, and professional kitchen culture.
• Maintain a clean and professional appearance consistent with Fairmont New Orleans standards.
• Uphold the culinary and hospitality standards of Fairmont New Orleans.
• Perform additional duties as assigned by culinary leadership.

• Minimum two years of professional culinary experience preferred.
• Previous experience as a Chef de Partie, Station Chef, Lead Cook, or similar role preferred.
• Previous luxury hotel, upscale restaurant, banquet, or high-volume culinary experience preferred.
• Culinary degree, diploma, apprenticeship, or formal culinary training preferred.
• Strong knowledge of professional cooking techniques and kitchen operations.
• Ability to independently manage an assigned culinary station.
• Strong knowledge of recipes, production standards, portion control, and plating specifications.
• Strong knife skills and knowledge of professional kitchen equipment.
• Experience supporting high-volume banquet and hotel operations is an asset.
• Strong understanding of food safety, sanitation, and HACCP principles.
• Excellent communication and teamwork skills.
• Demonstrated ability to coach, train, and support developing culinary colleagues.
• Strong organizational skills and attention to detail.
• Ability to prioritize multiple tasks and remain composed during high-volume service.
• Ability to work efficiently under pressure while maintaining quality and consistency.
• Positive attitude and ability to work cohesively as part of a diverse culinary team.
• Ability to work flexible schedules, including mornings, evenings, weekends, holidays, and extended shifts as operationally required.
• Must possess or be able to obtain required Louisiana food safety certifications.
• Must be legally authorized to work in the United States.

All your information will be kept confidential according to EEO guidelines.