Main Kitchen Cook

AccorHotel•New Orleans, LA

5d•Onsite

About The Position

The Cook position may be assigned as Cook I, Cook II, or Cook III based on the candidate's experience, demonstrated culinary skills, qualifications, and operational needs of the hotel. Placement level and compensation will be determined during the selection process. This role involves preparing and executing food items according to established recipes, production schedules, yield guides, and quality standards. The cook will be responsible for daily mise en place, ensuring workstations are stocked and prepared for service, and preparing ingredients using various culinary techniques. The position supports culinary production for multiple outlets including restaurants, banquets, in-room dining, VIP experiences, and employee dining. Maintaining knowledge of recipes, ingredients, preparation methods, portion sizes, allergens, and presentation standards is crucial. The cook will monitor food quality, freshness, temperature, portioning, and presentation, and follow production schedules to ensure adequate preparation. Communication with culinary leadership regarding shortages, quality concerns, and equipment issues is expected. Adherence to food safety standards, including proper labeling, dating, rotation, storage, handling, and minimizing food waste through FIFO practices, is required. Maintaining a clean, organized, and sanitary workstation and properly cleaning/sanitizing kitchen equipment and areas are essential. The role requires following all applicable Louisiana health regulations, food safety requirements, HACCP procedures, and hotel standards. Responsibilities also include assisting with opening and closing procedures, supporting other kitchen stations during high-volume periods, working closely with culinary and stewarding teams, assisting with deliveries, supporting multiple culinary operations, and adapting to changing business needs. Participation in training, tastings, meetings, and professional development is expected, along with maintaining professional and respectful communication and a clean, professional appearance. Contributing to a positive, collaborative, and respectful kitchen culture and performing additional duties as assigned are also part of the role.

Requirements

Previous experience as a Cook, Line Cook, Commis, or similar culinary position preferred.
Previous hotel, restaurant, banquet, or high-volume culinary experience preferred.
Culinary school, apprenticeship, or formal culinary training is an asset.
Basic knowledge of professional cooking techniques and kitchen operations.
Ability to comprehend and accurately follow recipes and standardized production procedures.
Basic understanding of food safety, sanitation, and proper food handling procedures.
Strong knife skills and familiarity with professional kitchen equipment.
Ability to communicate effectively in English.
Ability to perform basic mathematical calculations and accurately measure ingredients.
Strong attention to detail and commitment to food quality and consistency.
Ability to work effectively under pressure in a fast-paced, high-volume environment.
Positive attitude with a willingness to learn and develop culinary skills.
Ability to work cohesively with fellow colleagues 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.

Responsibilities

Prepare and execute food items according to established recipes, production schedules, yield guides, and quality standards.
Complete daily mise en place and ensure assigned workstations are properly stocked and prepared for service.
Prepare ingredients using proper culinary techniques, including cutting, chopping, portioning, seasoning, marinating, blanching, roasting, sautéing, grilling, and other methods as assigned.
Support culinary production for restaurants, banquets, in-room dining, VIP experiences, employee dining, and other hotel operations as assigned.
Maintain knowledge of recipes, ingredients, preparation methods, portion sizes, allergens, and presentation standards.
Monitor food quality, freshness, temperature, portioning, and presentation throughout preparation and service.
Follow production schedules and established pars to ensure adequate preparation for anticipated business levels.
Communicate shortages, quality concerns, equipment issues, and other operational needs to the Chef de Partie or Sous Chef.
Properly label, date, rotate, store, and handle food products in accordance with food safety standards.
Practice proper FIFO product rotation and minimize food waste through appropriate preparation and storage.
Maintain a clean, organized, and sanitary workstation throughout the shift.
Properly clean and sanitize kitchen equipment, utensils, work surfaces, storage areas, and assigned workspaces.
Follow all applicable Louisiana health regulations, food safety requirements, HACCP procedures, and hotel standards.
Assist with opening and closing procedures, including equipment setup, stocking, breakdown, cleaning, and proper food storage.
Assist other kitchen stations and culinary colleagues during high-volume service periods.
Work closely with Chef de Parties, Sous Chefs, Stewarding, and other Culinary colleagues to ensure smooth service execution.
Assist with receiving, organizing, storing, and rotating deliveries as assigned.
Support multiple culinary operations and adapt to changing business needs throughout the hotel.
Participate in culinary training, tastings, meetings, and professional development opportunities.
Maintain professional and respectful communication with Culinary, Stewarding, Front of House, and other hotel colleagues.
Maintain a clean and professional appearance consistent with Fairmont New Orleans standards.
Contribute to a positive, collaborative, and respectful kitchen culture.
Perform additional duties as assigned by culinary leadership.