Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Employee assistance program
Training and Development
Job Description
Fairmont Hotels & Resorts is an esteemed luxury hotel brand recognized worldwide for its commitment to excellence and creating unforgettable experiences for every guest. With a dedicated team of over 30,000 colleagues globally, Fairmont stands as a leader in the hospitality industry synonymous with opulence, impeccable service, and a culture of innovation and respect. The company's mission revolves around making special moments happen through personalized services, luxury accommodations, and unique dining experiences. Fairmont's portfolio includes some of the world’s most iconic properties, each reflecting the local culture and heritage while delivering the highest standards of luxury and comfort.
Fairmont New Orleans is set to become a distinguished part of this respected brand. Strategically located in the heart of downtown, this new luxury property features 250 guest rooms, four distinctive food and beverage venues, including The Café by Emeril, Delmonico Steakhouse, and The Lobby Bar, a rooftop pool offering breathtaking views of the cityscape, over 19,000 square feet of versatile function space, and an expansive 10,000 square-foot spa. Its proximity to the historic French Quarter positions it as a premier destination for both business and leisure travelers seeking an unmatched experience in New Orleans.
The role of Chef de Cuisine at Fairmont New Orleans is pivotal in upholding the culinary excellence for which Fairmont is famed. This position is responsible for the overall leadership and operational success of all kitchen activities across the hotel’s signature dining venues. The Chef de Cuisine leads the culinary team, overseeing menu development, quality control, labor and cost management, and health and safety compliance. Working closely with the Executive Chef and other senior leadership, the Chef de Cuisine fosters a culture of creativity, efficiency, and inspiration within the kitchen, ensuring that every dish served exceeds guest expectations.
As a key member of the executive team, the Chef de Cuisine is tasked with developing standard operating procedures, managing kitchen setups including equipment and workstation organization, and guiding the team through successful soft and grand openings. The role requires balancing the demands of a high-pressure environment with a steadfast commitment to quality and guest satisfaction. Beyond operational duties, the Chef de Cuisine plays a crucial part in staff mentorship and development, ensuring each culinary team member is supported, trained, and encouraged to grow professionally.
Additionally, the Chef de Cuisine monitors financial metrics such as food and labor costs, inventory accuracy, and waste reduction to drive profitability without compromising quality. This role also champions health and safety protocols, maintaining the strictest standards to safeguard guests and staff alike. Engaging directly with guests and collaborating with front-of-house teams help enhance the overall dining experience, further solidifying Fairmont New Orleans' reputation as a premier luxury hotel destination. This position demands a blend of culinary expertise, leadership acumen, operational savvy, and a relentless passion for hospitality excellence.
Fairmont New Orleans is set to become a distinguished part of this respected brand. Strategically located in the heart of downtown, this new luxury property features 250 guest rooms, four distinctive food and beverage venues, including The Café by Emeril, Delmonico Steakhouse, and The Lobby Bar, a rooftop pool offering breathtaking views of the cityscape, over 19,000 square feet of versatile function space, and an expansive 10,000 square-foot spa. Its proximity to the historic French Quarter positions it as a premier destination for both business and leisure travelers seeking an unmatched experience in New Orleans.
The role of Chef de Cuisine at Fairmont New Orleans is pivotal in upholding the culinary excellence for which Fairmont is famed. This position is responsible for the overall leadership and operational success of all kitchen activities across the hotel’s signature dining venues. The Chef de Cuisine leads the culinary team, overseeing menu development, quality control, labor and cost management, and health and safety compliance. Working closely with the Executive Chef and other senior leadership, the Chef de Cuisine fosters a culture of creativity, efficiency, and inspiration within the kitchen, ensuring that every dish served exceeds guest expectations.
As a key member of the executive team, the Chef de Cuisine is tasked with developing standard operating procedures, managing kitchen setups including equipment and workstation organization, and guiding the team through successful soft and grand openings. The role requires balancing the demands of a high-pressure environment with a steadfast commitment to quality and guest satisfaction. Beyond operational duties, the Chef de Cuisine plays a crucial part in staff mentorship and development, ensuring each culinary team member is supported, trained, and encouraged to grow professionally.
Additionally, the Chef de Cuisine monitors financial metrics such as food and labor costs, inventory accuracy, and waste reduction to drive profitability without compromising quality. This role also champions health and safety protocols, maintaining the strictest standards to safeguard guests and staff alike. Engaging directly with guests and collaborating with front-of-house teams help enhance the overall dining experience, further solidifying Fairmont New Orleans' reputation as a premier luxury hotel destination. This position demands a blend of culinary expertise, leadership acumen, operational savvy, and a relentless passion for hospitality excellence.
Job Requirements
- High school diploma or equivalent
- Extensive experience in culinary arts and kitchen management
- Proven track record of successful kitchen leadership
- Knowledge of health and safety regulations
- Ability to work extended hours and in a high-pressure environment
- Strong interpersonal and communication skills
- Familiarity with inventory and financial management systems
- Ability to train, mentor, and motivate a diverse culinary team
- Physical stamina to perform kitchen duties
- Commitment to maintaining cleanliness and sanitation standards
Job Qualifications
- Demonstrated understanding and application of basic mathematical principles including percentages and cost calculations
- Proven expertise in all back-of-house culinary positions and operations
- Excellent written and verbal communication skills
- Strong leadership and problem-solving abilities
- Ability to work effectively in a fast-paced, high-volume environment
- Skilled in leading and developing team members
- Strong organizational, multitasking, and time-management skills
- Good manual dexterity and physical ability to frequently lift or move up to 50 pounds
Job Duties
- Collaborate with the Executive Chef to develop kitchen SOPs and ensure equipment installation and sanitation standards
- Oversee soft and grand openings to evaluate service and guest satisfaction
- Maintain high standards of food quality, presentation, and consistency
- Lead menu execution and contribute to menu development including seasonal and daily specials
- Supervise, coach, and develop culinary team members
- Expedite service to ensure timely delivery of dishes
- Manage food and labor costs to achieve budget targets
- Maintain accurate inventory controls and minimize waste
- Oversee ordering and receiving processes ensuring quality and safety standards
- Review monthly financial performance with Executive Chef
- Ensure accurate payroll practices and timekeeping
- Lead, inspire, and develop culinary team members
- Oversee recruitment, onboarding, training, and development of kitchen staff
- Create and manage weekly schedules
- Conduct performance evaluations and provide coaching
- Partner with People & Culture on disciplinary procedures
- Foster a positive, respectful, and inclusive work environment
- Support front-of-house operations and engage with guests
- Conduct table visits and respond to guest feedback
- Build relationships with repeat guests
- Ensure cleanliness and maintenance of back-of-house areas
- Enforce food safety, sanitation, and health regulations
- Conduct regular safety training and handle incident reporting
- Monitor product handling procedures including temperature control
- Ensure kitchen equipment maintenance
- Complete weekly management and colleague schedules
- Maintain accurate inventory and reporting
- Comply with company policies and procedures
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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