Chef Tournant

Job Description This is a remote position. The Chef Tournant’s primary responsibilities are to ensure all communication, standards, policies, and expectations are communicated to his/her team and then executed flawlessly. He/she achieves the objectives through communication, organization, and training. The Chef Tournant is expected to be a “hands-on” supervisor who leads his/her team by example. The Chef Tournant is assigned to be directly responsible for one or more outlets or production areas in the following categories: production, alternative restaurants, buffets, or main galley. ESSENTIAL FUNCTIONS • Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food. • Maintains and reports waste log to supervisors on a daily/weekly basis • Checks outlet(s) upon arrival to determine status of outstanding safety, or equipment issues • Checks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling • Maintains USPH/FDA standards • Communicates and follows-through with appropriate departments to correct sanitation and or equipment issues • Responsible for accuracy in daily inventories and requisitions • Communicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories • Communicates with other departments to adjust production for joint product needs • Delegates workload to subordinates fairly and consistently while continually striving to improve flow of production • Adjusts scheduling appropriately in order to attend mandatory meetings Requirements QUALIFICATIONS • Intermediate to Advanced knowledge of all basic cooking techniques is required. • Intermediate to Advanced knowledge of Classical European, International, and World Cuisine, including cooking philosophies and principles are required. • Basic to Intermediate knowledge and experience to lead in all areas of the galley including buffets, production, alternative restaurants and main galleys is required. • Intermediate to Advanced knowledge of herbs, spices and flavorings, is required. • Intermediate to Advanced knowledge of all kitchen equipment, tools, and supplies is required. • Minimum of one year supervisory experience on cruise ship or high volume hotel/restaurant is required. • Minimum of one year experience in a high production volume restaurant/hotel is required. • Minimum of one year experience in a fine dining or upscale restaurant is required. • Minimum of three years of general culinary experience is required. • Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required. • Intermediate to Advanced skills in typing and computer software skills (Microsoft Word, Excel, Fidelio, AS400, Micros) are required. • Intermediate to Advanced experience and ability to convert recipes from metric to U.S. and vice versa for both volume and weight is required. EDUCATION • Highschool Diploma or Foreign Equivalent is required • Associates degree, Technical degree or foreign equivalent from a Culinary School is preferred. ATTRIBUTES • Proactive, Team Player, Problem Solver • Passionate about hospitality and customer service driven • Must have a professional appearance and good hygiene • Respect for all co-workers and guests • Pride in your work by creating positive energy, excitement and fun • Able to work 7 days a week