Chef de Partie Delmonico Steakhouse

• 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 Fairmonts 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.

Qualifications :

• 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.

Additional Information :

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

Remote Work :

No

Employment Type :

Full-time