Chef de Partie - Delmonico Steakhouse

AccorHotel•New Orleans, LA

12h•Onsite

About The Position

This position is for a Chef de Partie at Delmonico Steakhouse, located within the Fairmont New Orleans. The role involves taking full ownership of an assigned kitchen station, ensuring it is organized, prepared, stocked, and maintained throughout service. The Chef de Partie will be responsible for preparing, cooking, and presenting menu items according to established recipes, specifications, and culinary standards. This includes maintaining comprehensive knowledge of the menu, ingredients, preparation techniques, and presentation standards. The role requires executing high-quality dishes with precision and consistency, managing station inventory, and adhering to strict food safety and sanitation procedures. Additionally, the Chef de Partie will provide direction and support to junior culinary colleagues, collaborate with other kitchen stations and departments, and contribute to menu development and operational improvements as part of the pre-opening team for Fairmont New Orleans.

Requirements

Minimum of 2 years of professional culinary experience in a luxury hotel, fine dining restaurant, steakhouse, resort, or comparable culinary operation preferred.
Previous experience as a Chef de Partie, Station Chef, Lead Cook, or equivalent culinary role preferred.
Experience in a high-volume, fine-dining, luxury, or steakhouse environment strongly preferred.
Culinary degree, diploma, apprenticeship, or formal culinary training is an asset.
Strong knowledge of professional cooking techniques, knife skills, mise en place, food preparation, and kitchen equipment.
Demonstrated knowledge of premium proteins, cooking temperatures, seasoning, sauces, and plating techniques appropriate to an elevated dining environment.
Ability to independently manage and execute an assigned station during high-volume service.
Strong understanding of recipes, portion control, food presentation, timing, and quality standards.
Ability to consistently execute dishes with precision and attention to detail.
Ability to lead, coach, and support junior culinary colleagues while maintaining a positive and collaborative environment.
Strong communication and teamwork skills with the ability to coordinate effectively across multiple kitchen stations.
Ability to remain calm, organized, and effective in a fast-paced, high-pressure culinary environment.
Ability to prioritize multiple tasks and make sound decisions during busy service periods.
Strong commitment to food quality, consistency, presentation, and culinary excellence.
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.
Professional demeanor and commitment to delivering an exceptional luxury dining 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, apprenticeship, or formal culinary training is an asset.
Previous experience as a Chef de Partie, Station Chef, Lead Cook, or equivalent culinary role preferred.
Experience in a high-volume, fine-dining, luxury, or steakhouse environment strongly preferred.
Minimum of 2 years of professional culinary experience in a luxury hotel, fine dining restaurant, steakhouse, resort, or comparable culinary operation preferred.

Responsibilities

Take full ownership of an assigned kitchen station and ensure the station is properly organized, prepared, stocked, and maintained throughout service.
Prepare, cook, and present menu items according to established recipes, specifications, portion sizes, plating standards, and culinary expectations.
Maintain comprehensive knowledge of the Delmonico Steakhouse menu, ingredients, preparation techniques, recipes, cooking temperatures, sauces, accompaniments, and presentation standards.
Execute assigned station responsibilities with precision, consistency, and attention to detail throughout all service periods.
Prepare and maintain daily mise en place to ensure the station is fully stocked and service-ready.
Execute high-quality dishes in accordance with established ticket times while maintaining proper temperature, seasoning, texture, presentation, and portion control.
Demonstrate strong knowledge and proper handling of premium proteins, including steaks and other meats, as applicable to the assigned station.
Apply appropriate cooking techniques to proteins and other menu components while consistently achieving required temperatures and quality standards.
Maintain precise control of portioning, cooking temperatures, plating, garnishing, and presentation to ensure consistency throughout service.
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 culinary techniques, recipes, sanitation standards, and station procedures.
Communicate effectively with the Chef de Cuisine, Sous Chef, Executive Chef, and other kitchen colleagues regarding service priorities, product availability, guest requests, and operational concerns.
Coordinate timing and execution with other kitchen stations to ensure dishes are completed and delivered consistently and efficiently.
Maintain awareness of guest preferences, dietary restrictions, allergies, and special requests and communicate relevant information to culinary leadership and service teams.
Monitor food quality, freshness, temperature, seasoning, appearance, and presentation throughout preparation and service.
Conduct quality checks of ingredients and prepared food and immediately communicate any concerns regarding product quality or execution.
Monitor station inventory and communicate product shortages, spoilage, quality concerns, or replenishment needs to culinary leadership.
Practice proper FIFO rotation and minimize food waste through effective preparation, portioning, storage, and product utilization.
Assist with receiving, inspecting, storing, labeling, and organizing food products and supplies as directed.
Maintain proper food handling, storage, labeling, temperature control, allergen awareness, and sanitation procedures in accordance with Fairmont standards and applicable regulations.
Maintain a clean, organized, and sanitary workstation, equipment, and kitchen areas throughout the shift.
Safely operate, clean, and maintain kitchen equipment in accordance with established procedures and manufacturer guidelines.
Assist with opening, closing, breakdown, and cleaning procedures for the assigned station and kitchen.
Support VIP dining experiences, special occasions, private events, hotel programming, and other culinary functions as assigned.
Collaborate with Front of House, Food & Beverage, Stewarding, and other hotel departments to support seamless service and an exceptional guest experience.
Assist culinary leadership with maintaining recipes, production standards, station procedures, prep lists, and operational practices.
Participate in menu development, recipe testing, tastings, and other culinary initiatives as directed by leadership.
Contribute to the establishment of efficient station workflows, culinary standards, and service procedures as part of the Fairmont New Orleans pre-opening team.
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 culinary briefings, departmental meetings, training sessions, pre-opening activities, and ongoing professional 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.