Overnight Cook - The Café

Job Description

Job Description

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.

Job Description

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, cook, and present menu items consistently according to established recipes, specifications, portion sizes, presentation standards, and quality expectations.
• Support daily culinary operations at The Café by Chef Emeril, including breakfast, lunch, dinner, and other meal periods or special events as assigned.
• Maintain a thorough understanding of menu items, ingredients, preparation methods, cooking techniques, portion specifications, and presentation standards.
• Complete assigned prep work efficiently and accurately while maintaining proper organization and product quality.
• Set up, stock, and maintain assigned workstations with the appropriate ingredients, equipment, utensils, and supplies.
• Operate kitchen equipment safely and efficiently while following established operating procedures.
• Monitor food quality, temperature, freshness, appearance, and portion control throughout preparation and service.
• Ensure food is prepared and served in a timely manner while maintaining consistency during high-volume periods.
• Follow proper food handling, storage, labeling, rotation, temperature control, and sanitation procedures in accordance with hotel standards and applicable regulations.
• Maintain cleanliness, sanitation, and organization of assigned workstations, equipment, kitchen areas, and storage spaces throughout the shift.
• Practice proper FIFO product rotation and communicate inventory needs, product shortages, spoilage, or quality concerns to culinary leadership.
• Assist with receiving, storing, and organizing food products and supplies as directed.
• Communicate effectively with the Chef, Sous Chef, culinary colleagues, Stewarding, and other hotel departments to support smooth and efficient operations.
• Assist with banquet functions, special events, VIP experiences, hotel programming, and other culinary operations as assigned.
• Maintain awareness of guest preferences, dietary restrictions, allergies, and special requests and communicate concerns appropriately to culinary leadership.
• Support the team in maintaining consistent culinary standards and contribute ideas that enhance food quality, efficiency, and the overall guest experience.
• Assist with opening, closing, and breakdown procedures for assigned kitchen areas.
• Minimize waste and practice responsible use of food products, supplies, and equipment.
• Follow all Fairmont New Orleans policies, procedures, culinary standards, food safety requirements, and Health & Safety practices.
• Maintain a professional, respectful, and collaborative working environment consistent with Fairmont's values of Respect, Integrity, Teamwork, Accountability, and Excellence.
• Participate in departmental training, pre-opening initiatives, daily briefings, meetings, and ongoing culinary development opportunities.
• Demonstrate flexibility and willingness to support other culinary outlets and kitchen operations based on business needs.
• Perform additional duties and responsibilities as assigned by culinary leadership.

Qualifications

• Previous culinary, restaurant, hotel, or food service experience preferred.
• Previous experience in a luxury hotel, fine dining, upscale restaurant, or high-volume culinary environment preferred.
• Culinary education or formal culinary training is an asset.
• Demonstrated knowledge of basic food preparation, cooking techniques, knife skills, and kitchen equipment.
• Ability to follow recipes, specifications, portion controls, and presentation standards accurately.
• Strong attention to detail with a commitment to food quality, consistency, and presentation.
• Ability to work efficiently and remain composed in a fast-paced, high-volume kitchen environment.
• Strong communication, teamwork, and interpersonal skills.
• Ability to work independently while also collaborating effectively with the culinary team.
• Ability to prioritize multiple tasks and maintain productivity during busy service periods.
• Knowledge of food safety, sanitation, proper food handling, and temperature control procedures.
• Ability to maintain a clean, organized, and sanitary workstation throughout the shift.
• Strong sense of urgency and ability to respond appropriately to changing operational priorities.
• Professional demeanor and commitment to providing exceptional service and supporting a luxury guest experience.
• Ability to work flexible schedules, including mornings, evenings, weekends, holidays, and extended shifts as operationally required.
• Ability to stand and walk for extended periods and safely perform the physical requirements of the position, including lifting, carrying, pushing, pulling, bending, reaching, and working in a hot kitchen environment.
• Food safety certification or willingness to obtain required certification within the established timeframe.
• High school diploma or equivalent preferred.
• Must be legally authorized to work in the United States.

Additional Information

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