Chef de Partie Main Kitchen

• 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. 

Qualifications :

• 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. 

Additional Information :

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

Remote Work :

No

Employment Type :

Full-time