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.