{"id":2420883,"url":"https://alion.io/job/accor-chef-de-partie-the-cafe","title":"Chef de Partie - The Café","company":{"id":8914,"name":"Accor","domain":"accor.com","url":"https://alion.io/company/accor-group","size_band":"5000+","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"SmartRecruiters","truth_index":{"grade":"B","score":83,"open_postings":10,"ghost_share":0,"stale_share":0.7,"repost_share":0,"time_to_fill_p50_days":24,"computed_at":"2026-10-20T05:45:00Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"junior","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"explicit","locations":["New Orleans, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":32000,"max_usd":49000,"period":"year","method":"role_seniority_country_remote_cell","sample_n":1024},"experience_years_min":2,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-09-01T13:43:31Z","employer_posted_date":"2026-09-01","last_verified_at":"2026-10-21T03:13:37Z","board_verified":true,"closed_at":null,"days_open":49,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":49},"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.\nHotel Overview:\nLocated 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.\nThis property is destined to become an illustrious destination in the Central Business District, nearby the city’s renowned and historic French Quarter.\n Take ownership of and oversee the daily operation of an assigned kitchen station, ensuring proper preparation, organization, execution, and service. \nPrepare, cook, and present menu items consistently according to established recipes, specifications, portion sizes, presentation standards, and culinary expectations. \nMaintain complete knowledge of The Café by Chef Emeril's menu, ingredients, preparation methods, cooking techniques, recipes, and presentation standards. \nLead station mise en place and ensure all ingredients, equipment, utensils, and supplies are properly prepared, stocked, and organized prior to service. \nMonitor food quality, freshness, temperature, presentation, portion control, and consistency throughout preparation and service. \nExecute service efficiently and accurately while maintaining quality and timing during high-volume periods. \nProvide direction, guidance, and support to Cooks and other culinary colleagues assigned to the station. \nAssist with training, coaching, and development of junior culinary colleagues, reinforcing proper techniques, recipes, standards, and kitchen procedures. \nCommunicate effectively with the Chef de Cuisine, Sous Chef, Cooks, Stewarding, and other culinary colleagues regarding service priorities, product needs, guest requests, and operational concerns. \nCoordinate with other kitchen stations to ensure proper timing, communication, and execution of orders. \nMaintain proper food handling, storage, labeling, rotation, temperature control, and sanitation procedures in accordance with hotel standards and applicable regulations. \nConduct regular quality checks of food products and prepared items and communicate any concerns to culinary leadership. \nMonitor inventory levels at the assigned station and communicate shortages, spoilage, quality concerns, or product requirements to the appropriate culinary leader. \nPractice proper FIFO rotation and minimize food waste through effective preparation, portioning, storage, and product utilization. \nAssist with receiving, inspecting, storing, and organizing food products and supplies as directed. \nMaintain a clean, organized, and sanitary workstation, equipment, and surrounding kitchen areas throughout the shift. \nSafely operate and maintain kitchen equipment in accordance with established procedures and manufacturer guidelines. \nAssist with opening, closing, and breakdown procedures for the kitchen and assigned station. \nMaintain awareness of guest preferences, dietary restrictions, allergies, and special requests and communicate information appropriately to culinary leadership and service teams. \nSupport VIP experiences, special occasions, hotel programming, events, and other culinary functions as assigned. \nCollaborate with Food & Beverage, Stewarding, Front Office, and other hotel departments to support a seamless guest experience. \nAssist culinary leadership with maintaining and implementing recipes, production standards, station procedures, and operational practices. \nParticipate in pre-opening initiatives and contribute to establishing efficient culinary workflows, station standards, and service procedures for The Café by Chef Emeril. \nFollow all Fairmont New Orleans policies, procedures, culinary standards, food safety requirements, and Health & Safety practices. \nMaintain a professional, respectful, collaborative, and positive working environment consistent with Fairmont's values of Respect, Integrity, Teamwork, Accountability, and Excellence. \nParticipate in daily briefings, departmental meetings, training sessions, pre-opening activities, and ongoing culinary development opportunities. \nDemonstrate flexibility and willingness to support other culinary outlets and kitchen operations based on business needs. \nPerform additional duties and responsibilities as assigned by culinary leadership.\n Minimum of 2 years of professional culinary experience in a hotel, restaurant, resort, or similar food service environment preferred. \nPrevious experience in a luxury hotel, fine dining, upscale restaurant, or high-volume culinary operation strongly preferred. \nPrevious experience as a Chef de Partie, Station Chef, Lead Cook, or equivalent culinary role preferred. \nCulinary degree, diploma, or formal culinary training is an asset. \nStrong knowledge of professional cooking techniques, food preparation, knife skills, kitchen equipment, and culinary terminology. \nDemonstrated ability to independently manage and execute an assigned kitchen station during service. \nStrong understanding of recipes, portion control, food presentation, timing, and quality standards. \nAbility to lead, coach, and support junior culinary colleagues while maintaining a positive and collaborative work environment. \nStrong attention to detail and commitment to culinary excellence, consistency, and presentation. \nAbility to remain calm, organized, and effective in a fast-paced, high-volume kitchen environment. \nStrong communication and teamwork skills with the ability to coordinate effectively across multiple kitchen stations. \nAbility to prioritize multiple tasks and make sound decisions during busy service periods. \nKnowledge of food safety, sanitation, allergen awareness, proper food handling, and temperature control procedures. \nAbility to maintain a clean, organized, and sanitary workstation throughout the shift. \nStrong sense of urgency and ability to respond effectively to changing operational priorities. \nProfessional demeanor and commitment to supporting an exceptional luxury guest experience. \nAbility to work flexible schedules, including mornings, evenings, weekends, holidays, and extended shifts as operationally required. \nAbility 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. \nFood safety certification or willingness to obtain required certification within the established timeframe. \nHigh school diploma or equivalent preferred. \nMust be legally authorized to work in the United States. \n All your information will be kept confidential according to EEO guidelines.","description_format":"text","description_chars":6972,"description_truncated":false,"requirements":{"experience_years_min":2,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":{"level":"high_school","optional":false},"security_clearance":false,"languages":[{"language":"English","level":"All levels","optional":false}]},"benefits":["Flexible schedule"],"hiring_locations":[{"name":"United States","iso":"US","kind":"country"}],"hiring_excludes":[],"relocation_offered":false,"industries":["Hotels & Resorts"],"lifecycle":[{"event":"open","at":"2026-10-13T05:02:07Z"}],"visa":[],"liveness":{"score":9,"band":"cold","label":"Long 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