Main Kitchen Cook

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.

The Cook position may be assigned as Cook I, Cook II, or Cook III based on the candidate's experience, demonstrated culinary skills, qualifications, and operational needs of the hotel. Placement level and compensation will be determined during the selection process.

• Prepare and execute food items according to established recipes, production schedules, yield guides, and quality standards.
• Complete daily miseenplace and ensure assigned workstations are properly stocked and prepared for service.
• Prepare ingredients using proper culinary techniques, including cutting, chopping, portioning, seasoning, marinating, blanching, roasting, sauting, grilling, and othermethods asassigned.
• Support culinary production for restaurants, banquets, in-room dining, VIP experiences, employee dining, and other hotel operations as assigned.
• Maintain knowledge of recipes, ingredients, preparation methods,portionsizes, allergens, and presentation standards.
• Monitor food quality, freshness, temperature, portioning, and presentation throughout preparation and service.
• Follow production schedules and establishedparsto ensure adequate preparation foranticipatedbusiness levels.
• Communicate shortages, quality concerns, equipment issues, and other operational needs to the Chef dePartieor Sous Chef.
• Properly label, date, rotate, store, and handle food productsin accordance withfood safety standards.
• Practice proper FIFO product rotation and minimize food waste throughappropriate preparationand storage.
• Maintain a clean, organized, and sanitary workstation throughout the shift.
• Properly cleanand sanitize kitchen equipment, utensils, work surfaces, storage areas, and assigned workspaces.
• Follow all applicable Louisiana health regulations, food safety requirements, HACCP procedures, and hotel standards.
• Assistwith opening and closing procedures, including equipment setup, stocking, breakdown, cleaning, and proper food storage.
• Assistother kitchen stations and culinary colleagues during high-volume service periods.
• Work closely with Chef de Parties, Sous Chefs, Stewarding, and otherCulinarycolleagues to ensure smooth service execution.
• Assistwith receiving, organizing, storing, and rotating deliveries as assigned.
• Support multiple culinary operations and adapt to changing business needs throughout the hotel.
• Participate in culinary training, tastings, meetings, and professional development opportunities.
• Maintain professional and respectful communication with Culinary, Stewarding, Front of House, and other hotel colleagues.
• Maintain a clean and professional appearance consistent with Fairmont New Orleans standards.
• Contribute to a positive, collaborative, and respectful kitchen culture.
• Performadditionalduties asassigned by culinary leadership.

• Previous experience as a Cook, Line Cook, Commis, or similar culinary position preferred.
• Previous hotel, restaurant, banquet, or high-volume culinary experience preferred.
• Culinary school, apprenticeship, or formal culinary training is an asset.
• Basic knowledge of professional cooking techniques and kitchen operations.
• Ability to comprehend and accurately follow recipes and standardized production procedures.
• Basic understanding of food safety, sanitation, and proper food handling procedures.
• Strong knife skills and familiarity with professional kitchen equipment.
• Ability to communicate effectively in English.
• Ability to perform basic mathematical calculations and accurately measure ingredients.
• Strong attention to detail and commitment to food quality and consistency.
• Ability to work effectively under pressure in a fast-paced, high-volume environment.
• Positive attitude with a willingness to learn and develop culinary skills.
• Ability to work cohesively with fellow colleagues as part of a diverse culinary team.
• Ability to work flexible schedules, including mornings, evenings, weekends, holidays, and extended shifts as operationally required.
• Must possess or be able to obtain required Louisiana food safety certifications.
• Must be legally authorized to work in the United States.

All your information will be kept confidential according to EEO guidelines.