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 mise en place 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, sautéing, grilling, and other methods as assigned.
- 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, portion sizes, allergens, and presentation standards.
- Monitor food quality, freshness, temperature, portioning, and presentation throughout preparation and service.
- Follow production schedules and established pars to ensure adequate preparation for anticipated business levels.
- Communicate shortages, quality concerns, equipment issues, and other operational needs to the Chef de Partie or Sous Chef.
- Properly label, date, rotate, store, and handle food products in accordance with food safety standards.
- Practice proper FIFO product rotation and minimize food waste through appropriate preparation and storage.
- Maintain a clean, organized, and sanitary workstation throughout the shift.
- Properly clean and 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.
- Assist with opening and closing procedures, including equipment setup, stocking, breakdown, cleaning, and proper food storage.
- Assist other kitchen stations and culinary colleagues during high-volume service periods.
- Work closely with Chef de Parties, Sous Chefs, Stewarding, and other Culinary colleagues to ensure smooth service execution.
- Assist with 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.
- Perform additional duties as assigned by culinary leadership.