Chef de Cuisine

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.

Position Summary

The Chef de Cuisine is responsible for the overall leadership and performance of kitchen operations, ensuring efficiency, profitability, and the highest standards of food quality across The Café by Emeril, Delmonico Steakhouse, and The Lobby Bar. This role oversees all back-of-house functions, including menu development, purchasing, labor management, and the leadership of Sous Chefs, Pastry Chef, and culinary team members. The Chef de Cuisine partners closely with the Executive Chef and executive leadership to drive operational excellence, elevate the guest experience, and achieve business objectives.

Key Responsibilities

Operational Setup

• Collaborate with the Executive Chef to develop kitchen SOPs, establish workstations, and ensure equipment installation and sanitation standards comply with health regulations
• Oversee soft openings and grand openings to evaluate service efficiency, quality, and guest satisfaction
• Maintain flexibility and composure in a high-pressure opening environment, including extended hours as needed

Culinary Leadership & Execution

• Maintain the highest standards of food quality, presentation, consistency, and execution
• Lead menu execution and contribute to menu development, including seasonal and daily specials
• Ensure all food is prepared in accordance with food safety regulations, company standards, and service timelines
• Supervise, coach, and develop culinary team members to ensure adherence to recipes, techniques, and portion standards
• Expedite service to ensure accuracy, quality, and timely delivery of all dishes
• Routinely taste and evaluate food to ensure freshness and operational excellence

Operations & Financial Performance

• Manage food and labor costs to achieve budgeted targets
• Maintain accurate inventory controls, minimize waste, and ensure proper product utilization
• Oversee ordering and receiving processes to ensure all products meet quality and safety standards
• Review monthly financial performance, including P&L results, with the Executive Chef
• Ensure accurate payroll practices and timekeeping compliance for back-of-house colleagues

Team Leadership & Developmenthttps://careers.accor.com/global/en/job/chef-de-cuisine-in-fairmont-new-orleans-new-orleans-united-states-jid-94399