Overnight Cook The Café

The Cook position may be assigned as Cook I Cook II or Cook III based on the candidates experience demonstrated culinary skills qualifications and operational needs of the hotel. Placement level and compensation will be determined during the selection process.

• Prepare cook and present menu items consistently according to established recipes specifications portion sizes presentation standards and quality expectations.
• Support daily culinary operations at The Café by Chef Emeril including breakfast lunch dinner and other meal periods or special events as assigned.
• Maintain a thorough understanding of menu items ingredients preparation methods cooking techniques portion specifications and presentation standards.
• Complete assigned prep work efficiently and accurately while maintaining proper organization and product quality.
• Set up stock and maintain assigned workstations with the appropriate ingredients equipment utensils and supplies.
• Operate kitchen equipment safely and efficiently while following established operating procedures.
• Monitor food quality temperature freshness appearance and portion control throughout preparation and service.
• Ensure food is prepared and served in a timely manner while maintaining consistency during high-volume periods.
• Follow proper food handling storage labeling rotation temperature control and sanitation procedures in accordance with hotel standards and applicable regulations.
• Maintain cleanliness sanitation and organization of assigned workstations equipment kitchen areas and storage spaces throughout the shift.
• Practice proper FIFO product rotation and communicate inventory needs product shortages spoilage or quality concerns to culinary leadership.
• Assist with receiving storing and organizing food products and supplies as directed.
• Communicate effectively with the Chef Sous Chef culinary colleagues Stewarding and other hotel departments to support smooth and efficient operations.
• Assist with banquet functions special events VIP experiences hotel programming and other culinary operations as assigned.
• Maintain awareness of guest preferences dietary restrictions allergies and special requests and communicate concerns appropriately to culinary leadership.
• Support the team in maintaining consistent culinary standards and contribute ideas that enhance food quality efficiency and the overall guest experience.
• Assist with opening closing and breakdown procedures for assigned kitchen areas.
• Minimize waste and practice responsible use of food products supplies and equipment.
• Follow all Fairmont New Orleans policies procedures culinary standards food safety requirements and Health & Safety practices.
• Maintain a professional respectful and collaborative working environment consistent with Fairmonts values of Respect Integrity Teamwork Accountability and Excellence.
• Participate in departmental training pre-opening initiatives daily briefings meetings 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.

Qualifications :

• Previous culinary restaurant hotel or food service experience preferred.
• Previous experience in a luxury hotel fine dining upscale restaurant or high-volume culinary environment preferred.
• Culinary education or formal culinary training is an asset.
• Demonstrated knowledge of basic food preparation cooking techniques knife skills and kitchen equipment.
• Ability to follow recipes specifications portion controls and presentation standards accurately.
• Strong attention to detail with a commitment to food quality consistency and presentation.
• Ability to work efficiently and remain composed in a fast-paced high-volume kitchen environment.
• Strong communication teamwork and interpersonal skills.
• Ability to work independently while also collaborating effectively with the culinary team.
• Ability to prioritize multiple tasks and maintain productivity during busy service periods.
• Knowledge of food safety sanitation 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 appropriately to changing operational priorities.
• Professional demeanor and commitment to providing exceptional service and supporting a 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.

Additional Information :

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

Remote Work :

No

Employment Type :

Full-time