Chef de Cuisine - Delmonico Steakhouse & The Cafe by Emeril

Fairmont Hotels & Resorts is an esteemed luxury hotel brand recognized globally for its commitment to excellence and creating unforgettable experiences. With over 30,000 colleagues worldwide, Fairmont Hotels & Resorts brings authentic charisma and superior service quality to every property they operate. The brand embodies elegance, sophistication, and hospitality, setting high standards in the luxury hospitality industry. Guests choose Fairmont for its iconic locations, exceptional amenities, and the promise of special memories made at every stay.

This particular hotel, Fairmont New Orleans, is situated in the vibrant heart of downtown New Orleans. It is a prestigious addition to Fairmont's luxury portfolio, featuring 250 elegantly designed guest rooms, four diverse food and beverage venues, and an exclusive rooftop pool offering stunning panoramic city views. The hotel boasts over 19,000 square feet of versatile function space and a 10,000 square-foot spa, positioning it as a distinguished destination within the Central Business District near the historic French Quarter. This location is designed not only as a place to stay but as a cultural and culinary landmark in New Orleans.

The role of Chef de Cuisine at Fairmont New Orleans is pivotal to the success of its culinary operations. This position calls for an expert leader responsible for overseeing all kitchen functions across the property’s notable dining outlets, including The Cafe by Emeril, Delmonico Steakhouse, and The Lobby Bar. The Chef de Cuisine ensures that all food offerings meet the highest standards of quality and consistency while driving operational efficiency and profitability. This role involves close collaboration with the Executive Chef and other executive leadership members to align culinary excellence with business goals.

The Chef de Cuisine leads the entire back-of-house team including Sous Chefs and the Pastry Chef, guiding menu development, purchasing, and labor management. This leadership position requires expertise in crafting innovative menus with seasonal and daily specials, maintaining rigorous food safety standards, and ensuring timely, quality delivery of dishes. The position also entails managing financial aspects such as food and labor cost controls, inventory accuracy, and reviewing monthly financial performance.

Operational setup responsibilities include creating kitchen standard operating procedures, workstation organization, and ensuring all installations meet health regulations. The Chef de Cuisine will play a key role during the hotel’s soft and grand openings, setting the foundation for service efficiency and quality. This position demands composure, flexibility, and extended availability during high-pressure periods.

Moreover, the Chef de Cuisine is expected to be a motivational leader who fosters a positive and inclusive work environment, oversees recruitment and development of the kitchen staff, manages scheduling, and conducts performance reviews. Guest engagement is a crucial part of the role, supporting front-of-house operations and enhancing the dining experience through direct interaction and feedback management.

Health, safety, and compliance are uncompromising priorities. The Chef de Cuisine ensures that all back-of-house areas maintain cleanliness and organization, enforces food safety protocols, conducts regular safety training, and addresses any incidents promptly. Administrative duties include preparing weekly management schedules, maintaining inventories, and upholding full adherence to company policies.

This role offers an exciting opportunity for a culinary professional passionate about leadership and quality to join a world-renowned luxury brand in an iconic city. It promises a dynamic work environment where operational excellence meets creative culinary expression and exceptional guest service.