Take full ownership of an assigned kitchen station and ensure the station is properly organized, prepared, stocked, and maintained throughout service.
Prepare, cook, and present menu items according to established recipes, specifications, portion sizes, plating standards, and culinary expectations.
Maintain comprehensive knowledge of the Delmonico Steakhouse menu, ingredients, preparation techniques, recipes, cooking temperatures, sauces, accompaniments, and presentation standards.
Execute assigned station responsibilities with precision, consistency, and attention to detail throughout all service periods.
Prepare and maintain daily mise en place to ensure the station is fully stocked and service-ready.
Execute high-quality dishes in accordance with established ticket times while maintaining proper temperature, seasoning, texture, presentation, and portion control.
Demonstrate strong knowledge and proper handling of premium proteins, including steaks and other meats, as applicable to the assigned station.
Apply appropriate cooking techniques to proteins and other menu components while consistently achieving required temperatures and quality standards.
Maintain precise control of portioning, cooking temperatures, plating, garnishing, and presentation to ensure consistency throughout service.
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 culinary techniques, recipes, sanitation standards, and station procedures.
Communicate effectively with the Chef de Cuisine, Sous Chef, Executive Chef, and other kitchen colleagues regarding service priorities, product availability, guest requests, and operational concerns.
Coordinate timing and execution with other kitchen stations to ensure dishes are completed and delivered consistently and efficiently.
Maintain awareness of guest preferences, dietary restrictions, allergies, and special requests and communicate relevant information to culinary leadership and service teams.
Monitor food quality, freshness, temperature, seasoning, appearance, and presentation throughout preparation and service.
Conduct quality checks of ingredients and prepared food and immediately communicate any concerns regarding product quality or execution.
Monitor station inventory and communicate product shortages, spoilage, quality concerns, or replenishment needs to culinary leadership.
Practice proper FIFO rotation and minimize food waste through effective preparation, portioning, storage, and product utilization.
Assist with receiving, inspecting, storing, labeling, and organizing food products and supplies as directed.
Maintain proper food handling, storage, labeling, temperature control, allergen awareness, and sanitation procedures in accordance with Fairmont standards and applicable regulations.
Maintain a clean, organized, and sanitary workstation, equipment, and kitchen areas throughout the shift.
Safely operate, clean, and maintain kitchen equipment in accordance with established procedures and manufacturer guidelines.
Assist with opening, closing, breakdown, and cleaning procedures for the assigned station and kitchen.
Support VIP dining experiences, special occasions, private events, hotel programming, and other culinary functions as assigned.
Collaborate with Front of House, Food & Beverage, Stewarding, and other hotel departments to support seamless service and an exceptional guest experience.
Assist culinary leadership with maintaining recipes, production standards, station procedures, prep lists, and operational practices.
Participate in menu development, recipe testing, tastings, and other culinary initiatives as directed by leadership.
Contribute to the establishment of efficient station workflows, culinary standards, and service procedures as part of the Fairmont New Orleans pre-opening team.
Follow all Fairmont New Orleans policies, procedures, culinary standards, food safety requirements, and Health & Safety practices.
Maintain a professional, respectful, collaborative, and positive working environment consistent with Fairmont's values of Respect, Integrity, Teamwork, Accountability, and Excellence.
Participate in daily culinary briefings, departmental meetings, training sessions, pre-opening activities, and ongoing professional 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.