J-1 Culinary program with Sheraton Metairie - New Orleans Hotel - Hosco - New Orleans

Job Description Cochon Butcher is looking for Servers to join our FOH team. Link Restaurant Group was founded by James Beard Award winning executive Chef Donald Link and Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants in New Orleans. Currently that includes Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie and Calcasieu Private Dining. Growing up in south Louisiana taught Chef Link about the importance of traditions and the regions unique flavors, which helped define their guiding philosophy to produce honest, simple food. We offer competitive wages, career progression and professional development, health insurance, 401k with company match, sick days, and paid personal days. We are looking for individuals who are enthusiastic about delivering great service and food! We are looking for driven individuals with 2+ years of experience. A positive and professional attitude in our fast paced, high volume setting is a must. Interest in local, seasonal, and sustainable food as well as fundamental wine knowledge are a plus. Our ideal candidate is a team player who takes pride in not just serving food but creating positive dining experiences for local, national, and international guests. Responsibilities • Oversee the guest experience and act as guest advocate regarding inquiries and additional needs on the menu, • Stay updated on all menu items, preparation, and ingredients of all dishes, • Ensure proper table maintenance including water service, pre-bussing, clear plates between courses, etc., • Ensure guests are charged correctly and accurately and receive payment in a timely fashion for all items served, • Support other team members to ensure guest satisfaction before, during, and after service in the completion of their duties., • Adhere to grooming and dress code standards Skills and Requirements • At least two years of related experience, • Team player with exceptional work ethic, • Quick learner who thrives in a fast-paced environment, • Must love food and learning about food, • Food and beverage knowledge a plus, • High volume restaurant experience preferred, • An enthusiasm to learn and grow with us, • Full-time and flexible schedule availability Physical Demands • The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 50 pounds, sitting, standing for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations The duties of this position may change from time to time. Link Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of LRG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. LRG is proud to be an Equal Opportunity Employer. We do not discriminate based on race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status. Job Type : Full Time Compensation Type : Hourly

Job Description Location: University of New Orleans • We are hiring immediately for full time CHEF positions., • Address: 2000 Lakeshore Drive, New Orleans, LA 70148. Note: online applications accepted only., • Schedule: Full time schedule; days and hours may vary. More details upon interview., • Requirement: Prior banquet chef experience is required., • Perks: Uniforms and parking!, • Pay Range: $20.00 per hour to $23.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1561263. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus., • Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsHED.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job Description Link Restaurant Group was founded by James Beard Award winning executive Chef Donald Link and Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants in New Orleans. Currently that includes Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie and Calcasieu Private Dining. Growing up in south Louisiana taught Chef Link about the importance of traditions and the regions unique flavors, which helped define their guiding philosophy to produce honest, simple food. We offer competitive wages, a company bonus plan, health insurance (medical, dental and vision), 401k with company match, paid vacation accrual, paid sick days, paid parental leave, in-house dining credits, career progression and professional development. Peche Seafood Grill is seeking a talented, team player to join our Back of House Management Team! Our Sous Chefs are the leaders of the kitchen and are responsible for quality control, kitchen staff management, and food preparation. Essential Duties and Responsibilities: • Help in the preparation of all food menus., • Ensure the kitchen operates in a timely way to meet quality standards., • Works with the CDC & Executive Sous Chef in planning and directing food preparation, when necessary, • Work directly with cooks and fellow supervisors to oversee food quality control by constantly tasting and teaching cooking techniques that are in accordance with our standards., • Be able to work the line per scheduling needs and requirements., • Required to have a direct knowledge of how to operate all line stations., • Assist Executive Sous and other Sous Chefs in setting up and developing station pars based upon business levels., • Ensure that all cooks and stations are set and ready to go for service each day., • Be able to effectively oversee the proper closing of the kitchen in an efficient manner., • Works the necessary hours to help ensure the success of the restaurant. Sous Chefs may be required to work both opening and closing shifts., • Helps with duties of other employees (i.e., sous chef, cooks, and dishwashers, etc.) when necessary because of an unexpected absence or extra volume., • Required to work with fellow Sous Chefs to oversee daily ordering needs., • Receive all products to ensure quality and accuracy to the order., • Be able to learn about food cost, and inventory., • Ensure that assigned daily cleaning and maintenance work for dishwashers and porters is being completed in accordance with our standards. These tasks are to include but not limited to, sweeping and mopping floors, walk in organization, trash removal, outside trash maintenance., • Maintain a high level of cleanliness in the kitchen facilities., • Maintain sanitation regulations and safety standards. Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Link Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of LRG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. LRG is proud to be an Equal Opportunity Employer. We do not discriminate based on race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status. Job Type : Full Time Compensation Type : Salary

Job Description BRG Sous Chef Job Description: The Sous Chef reports to the chef de cuisine and the executive chef. Sous chefs are responsible for ensuring the quality of the food at every level, be a leader dedicated to creating a work environment where our team is set up for success,and feel inspired to come to work everyday. The sous will be responsible for hiring, training, scheduling and managing a team that aligns with our values. Sous must be able to clearly communicate and instruct cooks in steps of prep, cooking, garnishing and presentation to achieve consistent, high quality dishes. They are responsible for making sure that the kitchen is following all standards and regulations for food safety, and that employees are educated in these standards. Sous chefs are vital in supporting the financial health of the restaurant, and are responsible for taking inventory, following budgets, costing out recipes, managing labor and monitoring vendors. ESSENTIAL FUNCTIONS: Food Knowledge – the Sous Chef must have thorough knowledge and respect for all products. This ensures creation of quality specials and menus that best serve all restaurant objectives. With the Executive Chef’s direction, the Sous Chef will create specials utilizing products needing to be used, and to take advantage of local, seasonality, availability, and cost Maintain flexibility with the menu to provide for guests’ special requests Be responsible for quality, cost effective family meal, ensuring timely preparation Contribute to menu development, and be responsible for execution and feasibility of these menus Handle and process food in a safe and sanitary manner Be able to accommodate guests with food allergies Cooking Knowledge and Skill – the Sous Chef must demonstrate superior cooking knowledge and skill to execute his culinary responsibilities effectively, and to properly supervise and develop cooks: Self development – has satisfactorily completed all objectives in the following areas: Cooking skills Soups, stocks, and sauces Butchering Food knowledge Maintenance Administrative Financial Accountable (with the Chef) for maintaining the integrity of cooking standards Continue to show enthusiasm, interest and personal development Profit – the Sous Chef shares in the responsibility of making the restaurant financially successful. He/She must strive to optimize product and labor dollars without compromising quality. Working smart i.e. through Flexing labor, cleanliness and organization, is essential: Food Assist the Executive Chef in building menu around local product availability, quality, and cost of products Take a systematic approach to maintain cleanliness and organization, i.e. rotating cleanup, specifically assigned cleanup dates, product rotation, labeling, deep cleaning schedules, etc. Maintain and manage food pars by: Ensuring only what’s needed is prepared and fired Keeping a close eye in changes in reservation and party numbers Adjusting prep schedules and lists to maintain freshness and reduce spoilage Ensure recipes and procedures are followed Record all waste and develop methods of decreasing it Labor Cost: Schedule according to budget parameters. Particularly when covering shift, be sensitive to overtime hours Adjust daily spending to reflect business fluctuations by sending extra people home early as needed by flexing labor Manage overtime daily. The Sous Chef supervises the culinary staff. This is one of their greatest areas of responsibility, and requires developed managerial and people skills, as well as training and coaching skills. The Sous Chef must: Recognize his support role as it applies to the Chef and other Sous Chef Demonstrate leadership skills which allow him/her to manage and maintain standards in the kitchen during the Chef’s absence Ensure development of prep cooks to make cost effective quality family meal Supervise the opening and closing of the kitchen, i.e. use of checklist, chef log, maintain security, utilize party sheets and reservation counts Participate in the selection of cooks through recruiting, interviewing, and reference checks Supervise trainers to ensure that all training guidelines are followed and training objectives met

Job DescriptionJob Purpose The Sous Chef is the Executive Chef's second-in-command, running the kitchen day-to-day and stepping up in the Executive Chef's absence. The post holder drives production, quality and food safety on the line, leads the brigade during service and helps deliver VIP and event menus to the pavilion's standards. Location: Belgrade, Serbia Contract Type: Fixed-term contract — 4 months Key ResponsibilitiesKitchen operations • Run daily kitchen production and service; expedite the pass and keep quality and timing on standard., • Deputise fully for the Executive Chef, taking charge of the kitchen when required., • Ensure mise-en-place, station readiness and consistent execution of recipes and specifications. Food safety and quality • Enforce HACCP, hygiene, temperature control, allergen management and traceability on every shift., • Work strictly within Serbian food-safety law (HACCP mandatory) and any Expo organiser food-safety regime, including local sourcing constraints (US-origin meat and dairy are effectively restricted), cold-chain control, allergen management and Serbian-language labelling., • Conduct line checks, tastings and quality control throughout service. Team and cost • Lead, train and supervise chefs de partie, commis and porters; manage the line during peak trading., • Support food-cost control through portioning, yield and waste discipline., • Oversee receiving, storage and stock rotation to standard. Expo, VIP & Protocol Responsibilities • Help deliver bespoke VIP, diplomatic and national-day menus to specification, including dietary and allergen requirements., • Maintain the highest food-safety and quality standards for high-profile guests., • Sustain production quality and pace through Expo surge days and extended hours., • Uphold discretion and professionalism around VIP events. Requirements Required Skills, Knowledge & Abilities • Strong senior-chef / sous-chef experience in busy, quality kitchens., • Confident line leadership and expediting., • Thorough food-safety and HACCP knowledge., • Ability to train and drive a brigade., • Adaptable to constrained sourcing. Qualifications & Experience • United States citizenship (mandatory for this role)., • Culinary qualification; food-safety / HACCP certification., • Minimum 5 years in professional kitchens with at least 2 at sous-chef level., • High-volume or events experience preferred. Acknowledgement This job description reflects the principal duties of the role and is not exhaustive. Duties may be adjusted to meet the operational needs of the USA Pavilion at World Expo 2027. The post holder is expected to carry out reasonable additional tasks as required by the management team.

Job Description • We are hiring immediately for a FULL TIME HOURLY CHEF position., • Location: 3520 General De Gaulle Drive S New Orleans LA 70114 Note: online applications accepted only. • Schedule: Monday-Friday; More details upon interview., • Requirement: Culinary experience required., • Pay Range: $18.00 per hour to $18.00 per hour. *Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1557726. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,300 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit www.ChartwellsK12.com. Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus., • Performs other duties as assigned. Associates at Chartwells K-12 are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsK12.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf will be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Chartwells K-12 maintains a drug-free workplace.

Job Description BRG Sous Chef Job Description: The Sous Chef reports to the chef de cuisine and the executive chef. Sous chefs are responsible for ensuring the quality of the food at every level, be a leader dedicated to creating a work environment where our team is set up for success,and feel inspired to come to work everyday. The sous will be responsible for hiring, training, scheduling and managing a team that aligns with our values. Sous must be able to clearly communicate and instruct cooks in steps of prep, cooking, garnishing and presentation to achieve consistent, high quality dishes. They are responsible for making sure that the kitchen is following all standards and regulations for food safety, and that employees are educated in these standards. Sous chefs are vital in supporting the financial health of the restaurant, and are responsible for taking inventory, following budgets, costing out recipes, managing labor and monitoring vendors. ESSENTIAL FUNCTIONS: Food Knowledge – the Sous Chef must have thorough knowledge and respect for all products. This ensures creation of quality specials and menus that best serve all restaurant objectives. With the Executive Chef’s direction, the Sous Chef will create specials utilizing products needing to be used, and to take advantage of local, seasonality, availability, and cost Maintain flexibility with the menu to provide for guests’ special requests Be responsible for quality, cost effective family meal, ensuring timely preparation Contribute to menu development, and be responsible for execution and feasibility of these menus Handle and process food in a safe and sanitary manner Be able to accommodate guests with food allergies Cooking Knowledge and Skill – the Sous Chef must demonstrate superior cooking knowledge and skill to execute his culinary responsibilities effectively, and to properly supervise and develop cooks: Self development – has satisfactorily completed all objectives in the following areas: Cooking skills Soups, stocks, and sauces Butchering Food knowledge Maintenance Administrative Financial Accountable (with the Chef) for maintaining the integrity of cooking standards Continue to show enthusiasm, interest and personal development Profit – the Sous Chef shares in the responsibility of making the restaurant financially successful. He/She must strive to optimize product and labor dollars without compromising quality. Working smart i.e. through Flexing labor, cleanliness and organization, is essential: Food Assist the Executive Chef in building menu around local product availability, quality, and cost of products Take a systematic approach to maintain cleanliness and organization, i.e. rotating cleanup, specifically assigned cleanup dates, product rotation, labeling, deep cleaning schedules, etc. Maintain and manage food pars by: Ensuring only what’s needed is prepared and fired Keeping a close eye in changes in reservation and party numbers Adjusting prep schedules and lists to maintain freshness and reduce spoilage Ensure recipes and procedures are followed Record all waste and develop methods of decreasing it Labor Cost: Schedule according to budget parameters. Particularly when covering shift, be sensitive to overtime hours Adjust daily spending to reflect business fluctuations by sending extra people home early as needed by flexing labor Manage overtime daily. The Sous Chef supervises the culinary staff. This is one of their greatest areas of responsibility, and requires developed managerial and people skills, as well as training and coaching skills. The Sous Chef must: Recognize his support role as it applies to the Chef and other Sous Chef Demonstrate leadership skills which allow him/her to manage and maintain standards in the kitchen during the Chef’s absence Ensure development of prep cooks to make cost effective quality family meal Supervise the opening and closing of the kitchen, i.e. use of checklist, chef log, maintain security, utilize party sheets and reservation counts Participate in the selection of cooks through recruiting, interviewing, and reference checks Supervise trainers to ensure that all training guidelines are followed and training objectives met

Job DescriptionCompany 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 • Take ownership of and oversee the daily operation of an assigned kitchen station, ensuring proper preparation, organization, execution, and service., • Prepare, cook, and present menu items consistently according to established recipes, specifications, portion sizes, presentation standards, and culinary expectations., • Maintain complete knowledge of The Café by Chef Emeril's menu, ingredients, preparation methods, cooking techniques, recipes, and presentation standards., • Lead station mise en place and ensure all ingredients, equipment, utensils, and supplies are properly prepared, stocked, and organized prior to service., • Monitor food quality, freshness, temperature, presentation, portion control, and consistency throughout preparation and service., • Execute service efficiently and accurately while maintaining quality and timing during high-volume periods., • 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 techniques, recipes, standards, and kitchen procedures., • Communicate effectively with the Chef de Cuisine, Sous Chef, Cooks, Stewarding, and other culinary colleagues regarding service priorities, product needs, guest requests, and operational concerns., • Coordinate with other kitchen stations to ensure proper timing, communication, and execution of orders., • Maintain proper food handling, storage, labeling, rotation, temperature control, and sanitation procedures in accordance with hotel standards and applicable regulations., • Conduct regular quality checks of food products and prepared items and communicate any concerns to culinary leadership., • Monitor inventory levels at the assigned station and communicate shortages, spoilage, quality concerns, or product requirements to the appropriate culinary leader., • Practice proper FIFO rotation and minimize food waste through effective preparation, portioning, storage, and product utilization., • Assist with receiving, inspecting, storing, and organizing food products and supplies as directed., • Maintain a clean, organized, and sanitary workstation, equipment, and surrounding kitchen areas throughout the shift., • Safely operate and maintain kitchen equipment in accordance with established procedures and manufacturer guidelines., • Assist with opening, closing, and breakdown procedures for the kitchen and assigned station., • Maintain awareness of guest preferences, dietary restrictions, allergies, and special requests and communicate information appropriately to culinary leadership and service teams., • Support VIP experiences, special occasions, hotel programming, events, and other culinary functions as assigned., • Collaborate with Food & Beverage, Stewarding, Front Office, and other hotel departments to support a seamless guest experience., • Assist culinary leadership with maintaining and implementing recipes, production standards, station procedures, and operational practices., • Participate in pre-opening initiatives and contribute to establishing efficient culinary workflows, station standards, and service procedures for The Café by Chef Emeril., • 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 briefings, departmental meetings, training sessions, pre-opening activities, 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, • Minimum of 2 years of professional culinary experience in a hotel, restaurant, resort, or similar food service environment preferred., • Previous experience in a luxury hotel, fine dining, upscale restaurant, or high-volume culinary operation strongly preferred., • Previous experience as a Chef de Partie, Station Chef, Lead Cook, or equivalent culinary role preferred., • Culinary degree, diploma, or formal culinary training is an asset., • Strong knowledge of professional cooking techniques, food preparation, knife skills, kitchen equipment, and culinary terminology., • Demonstrated ability to independently manage and execute an assigned kitchen station during service., • Strong understanding of recipes, portion control, food presentation, timing, and quality standards., • Ability to lead, coach, and support junior culinary colleagues while maintaining a positive and collaborative work environment., • Strong attention to detail and commitment to culinary excellence, consistency, and presentation., • Ability to remain calm, organized, and effective in a fast-paced, high-volume kitchen environment., • Strong communication and teamwork skills with the ability to coordinate effectively across multiple kitchen stations., • Ability to prioritize multiple tasks and make sound decisions during busy service periods., • Knowledge of food safety, sanitation, allergen awareness, 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 effectively to changing operational priorities., • Professional demeanor and commitment to supporting an exceptional 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.