Executive Sous Chef
Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for guests. With over 30,000 colleagues worldwide, we deliver exceptional service and foster a culture of excellence.
Located in the heart of downtown, Fairmont New Orleans will be an impressive new addition to Fairmont’s luxury portfolio, featuring 250 guest rooms, four food & drink venues, a rooftop pool with city views, over 19,000 square feet of function space, and a 10,000 square-foot spa. This property is set to become a premier destination in the Central Business District, near the historic French Quarter.
About the role
Reporting to the Executive Chef, you will provide strategic culinary leadership in partnership with the Executive Chef, aligning the team around culture, accountability, operational excellence, and the philosophy of “Make It Count.”
Responsibilities
- Assume full operational responsibility for culinary operations in the Executive Chef’s absence
- Lead, develop, and inspire a high-performing culinary brigade through recruitment, onboarding, coaching, succession planning, and performance management, fostering an engaged, inclusive, and collaborative culture
- Drive financial performance and operational excellence by overseeing food and labor costs, budgeting, forecasting, yield analysis, inventory management, procurement (Birchstreet), workforce scheduling (Watson LMS), and sustainability initiatives
- Ensure exceptional culinary execution and elevated guest experience through menu engineering, recipe costing, daily quality assurance, real-time coaching, and adherence to food quality, presentation, consistency, and dietary requirements
- Champion and uphold Fairmont brand standards, health, safety, and regulatory requirements, including food safety, sanitation, grooming, hygiene, equipment maintenance, and compliance with the Culinary Cultural Manual
- Foster collaboration across Food & Beverage and other hotel departments to deliver exceptional guest experiences, drive innovation, and leverage operational and financial data for continuous improvement
Requirements
- Minimum 8 years of progressive culinary leadership experience within a luxury hotel or high-volume kitchen environment
- Proven ability to lead with influence, foster trust, accountability, and a culture of excellence
- Demonstrated success in recruiting, mentoring, and retaining top-tier culinary talent, with a focus on long-term succession planning
- Strategic and operational expertise in labor management, food cost control, and productivity optimization