Chef de Partie - The Café

About the role

Company Description: Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for our guests. With over 30,000 colleagues worldwide, we are dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen.

Hotel Overview: Located in the heart of downtown Fairmont New Orleans will be an impressive new addition to Fairmont’s luxury portfolio, offering 250 luxury guest rooms, four food & drink venues, a rooftop pool with expansive views of the city, more than 19,000 square feet of function space, and a 10,000 square-foot spa. This property is destined to become an illustrious destination in the Central Business District, nearby the city’s renowned and historic French Quarter.

Responsibilities

• Take ownership of and oversee the daily operation of an assigned kitchen station, ensuring proper preparation, organization, execution, and service.
• Prepare, cook, and present menu items consistently according to established recipes, specifications, portion sizes, presentation standards, and culinary expectations.
• Maintain complete knowledge of The Café by Chef Emeril's menu, ingredients, preparation methods, cooking techniques, recipes, and presentation standards.
• Lead station mise en place and ensure all ingredients, equipment, utensils, and supplies are properly prepared, stocked, and organized prior to service.
• Monitor food quality, freshness, temperature, presentation, portion control, and consistency throughout preparation and service.
• Execute service efficiently and accurately while maintaining quality and timing during high-volume periods.
• Provide direction, guidance, and support to Cooks and other culinary colleagues assigned to the station.
• Assist with training, coaching, and development of junior culinary colleagues, reinforcing proper techniques, recipes, standards, and kitchen procedures.
• Communicate effectively with the Chef de Cuisine, Sous Chef, Cooks, Stewarding, and other culinary colleagues regarding service priorities, product needs, guest requests, and operational concerns.