Chef de Cuisine

New Orleans, LA, USA|Onsite

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.

Fairmon... Show More

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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