Chef de Partie - The Café

AccorHotel•New Orleans, LA

10d•Onsite

About The Position

Take ownership of and oversee the daily operation of an assigned kitchen station, ensuring proper preparation, organization, execution, and service. Prepare, cook, and present menu items consistently according to established recipes, specifications, portion sizes, presentation standards, and culinary expectations. Maintain complete knowledge of The Café by Chef Emeril's menu, ingredients, preparation methods, cooking techniques, recipes, and presentation standards. Lead station mise en place and ensure all ingredients, equipment, utensils, and supplies are properly prepared, stocked, and organized prior to service. Monitor food quality, freshness, temperature, presentation, portion control, and consistency throughout preparation and service. Execute service efficiently and accurately while maintaining quality and timing during high-volume periods. Provide direction, guidance, and support to Cooks and other culinary colleagues assigned to the station. Assist with training, coaching, and development of junior culinary colleagues, reinforcing proper techniques, recipes, standards, and kitchen procedures. Communicate effectively with the Chef de Cuisine, Sous Chef, Cooks, Stewarding, and other culinary colleagues regarding service priorities, product needs, guest requests, and operational concerns. Coordinate with other kitchen stations to ensure proper timing, communication, and execution of orders. Maintain proper food handling, storage, labeling, rotation, temperature control, and sanitation procedures in accordance with hotel standards and applicable regulations. Conduct regular quality checks of food products and prepared items and communicate any concerns to culinary leadership. Monitor inventory levels at the assigned station and communicate shortages, spoilage, quality concerns, or product requirements to the appropriate culinary leader. Practice proper FIFO rotation and minimize food waste through effective preparation, portioning, storage, and product utilization. Assist with receiving, inspecting, storing, and organizing food products and supplies as directed. Maintain a clean, organized, and sanitary workstation, equipment, and surrounding kitchen areas throughout the shift. Safely operate and maintain kitchen equipment in accordance with established procedures and manufacturer guidelines. Assist with opening, closing, and breakdown procedures for the kitchen and assigned station. Maintain awareness of guest preferences, dietary restrictions, allergies, and special requests and communicate information appropriately to culinary leadership and service teams. Support VIP experiences, special occasions, hotel programming, events, and other culinary functions as assigned. Collaborate with Food & Beverage, Stewarding, Front Office, and other hotel departments to support a seamless guest experience. Assist culinary leadership with maintaining and implementing recipes, production standards, station procedures, and operational practices. Participate in pre-opening initiatives and contribute to establishing efficient culinary workflows, station standards, and service procedures for The Café by Chef Emeril. Follow all Fairmont New Orleans policies, procedures, culinary standards, food safety requirements, and Health & Safety practices. Maintain a professional, respectful, collaborative, and positive working environment consistent with Fairmont's values of Respect, Integrity, Teamwork, Accountability, and Excellence. Participate in daily briefings, departmental meetings, training sessions, pre-opening activities, and ongoing culinary development opportunities. Demonstrate flexibility and willingness to support other culinary outlets and kitchen operations based on business needs. Perform additional duties and responsibilities as assigned by culinary leadership.

Requirements

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.
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.
Must be legally authorized to work in the United States.

Nice To Haves

Culinary degree, diploma, or formal culinary training is an asset.

Responsibilities

Oversee the daily operation of an assigned kitchen station, ensuring proper preparation, organization, execution, and service.
Prepare, cook, and present menu items consistently according to established recipes, specifications, portion sizes, presentation standards, and culinary expectations.
Maintain complete knowledge of The Café by Chef Emeril's menu, ingredients, preparation methods, cooking techniques, recipes, and presentation standards.
Lead station mise en place and ensure all ingredients, equipment, utensils, and supplies are properly prepared, stocked, and organized prior to service.
Monitor food quality, freshness, temperature, presentation, portion control, and consistency throughout preparation and service.
Execute service efficiently and accurately while maintaining quality and timing during high-volume periods.
Provide direction, guidance, and support to Cooks and other culinary colleagues assigned to the station.
Assist with training, coaching, and development of junior culinary colleagues, reinforcing proper techniques, recipes, standards, and kitchen procedures.
Communicate effectively with the Chef de Cuisine, Sous Chef, Cooks, Stewarding, and other culinary colleagues regarding service priorities, product needs, guest requests, and operational concerns.
Coordinate with other kitchen stations to ensure proper timing, communication, and execution of orders.
Maintain proper food handling, storage, labeling, rotation, temperature control, and sanitation procedures in accordance with hotel standards and applicable regulations.
Conduct regular quality checks of food products and prepared items and communicate any concerns to culinary leadership.
Monitor inventory levels at the assigned station and communicate shortages, spoilage, quality concerns, or product requirements to the appropriate culinary leader.
Practice proper FIFO rotation and minimize food waste through effective preparation, portioning, storage, and product utilization.
Assist with receiving, inspecting, storing, and organizing food products and supplies as directed.
Maintain a clean, organized, and sanitary workstation, equipment, and surrounding kitchen areas throughout the shift.
Safely operate and maintain kitchen equipment in accordance with established procedures and manufacturer guidelines.
Assist with opening, closing, and breakdown procedures for the kitchen and assigned station.
Maintain awareness of guest preferences, dietary restrictions, allergies, and special requests and communicate information appropriately to culinary leadership and service teams.
Support VIP experiences, special occasions, hotel programming, events, and other culinary functions as assigned.
Collaborate with Food & Beverage, Stewarding, Front Office, and other hotel departments to support a seamless guest experience.
Assist culinary leadership with maintaining and implementing recipes, production standards, station procedures, and operational practices.
Participate in pre-opening initiatives and contribute to establishing efficient culinary workflows, station standards, and service procedures for The Café by Chef Emeril.
Follow all Fairmont New Orleans policies, procedures, culinary standards, food safety requirements, and Health & Safety practices.
Maintain a professional, respectful, collaborative, and positive working environment consistent with Fairmont's values of Respect, Integrity, Teamwork, Accountability, and Excellence.
Participate in daily briefings, departmental meetings, training sessions, pre-opening activities, and ongoing culinary development opportunities.
Demonstrate flexibility and willingness to support other culinary outlets and kitchen operations based on business needs.
Perform additional duties and responsibilities as assigned by culinary leadership.