Chef Tournant

Essential Duties:

1. Assist in offering relief coverage to Sous Chefs/Chef de Cuisine in other outlets, banquets or special events.
2. Assist with schedules, food/labor cost and other operational expense for outlet kitchens and banquets as needed.
3. Assist Culinary management team in establishing and implementing cost control procedures.
4. Check outgoing plates for quality, proper preparations, presentation, temperature and portion size.
5. Assist Culinary management team in overseeing the quality of the food prepared and safe transportation to banquet sites.
6. Responsible for overseeing daily food requisitions, proper storage, handling procedures, and rotation of stock.
7. Check food products for freshness and wholesomeness.
8. Inventory food products available to develop daily specials for restaurants.
9. Has full knowledge of outlet menus.
10. Assist to supervise, train, counsel, and evaluate kitchen personnel under his/her daily direction.
11. Assist kitchen personnel during periods of high demand to insure timeliness and quality of product.
12. Ensure positive and safe working environment.
13. Inspect equipment and submit work orders for repair as needed.
14. Perform a closing walk-through to assure all reach-ins are locked and all food items properly stored.
15. Responsible for ensuring sanitation and safety standards are met for food storage.
16. Ensure kitchen and equipment is properly cleaned; follow-up with Executive/Lead Steward with concerns.
17. Ensure safety procedures and practices are followed.
18. Respond to and resolve guests/clients and employee concerns.
19. Make recommendations regarding menus and presentations in an effort to increase sales, and enhance profits and quality.
20. Assist in updating kitchen manuals of recipes and menu item photos whenever changes are made.
21. Perform other related duties as assigned or required.

Other Duties:

1. Conduct regular kitchen shift meetings.
2. Meet with Culinary Management team to review daily operations and training priorities.
3. Communicate with restaurant and banquet managers’ pre/post service to plan and evaluate service.                                                              

Working Conditions:

1. Normal office conditions
2. Majority of shift is spent in the restaurant kitchens.
3. Different temperatures; heat from stoves, ovens or grills and cold from walk-in freezers and refrigerators.
4. Must be able to cope with the noise in the kitchen; loud voices, pots/pans and dishes, machines operating.
5. Travel between hotels on the resort including various outdoor event spaces.

Work Hours:

1. Must be able to work the schedule determined by the Executive Chef/ Executive Sous Chef.
2. Must be able to work long and irregular hours.
3. Must be able to work in excess of 50 hours per week.

Equipment Use:

1. Ability to use kitchens tools efficiently and safely; knife, peeler, can openers, etc.
2. Ability to operate kitchen equipment efficiently and safely; grills, stove, oven, steamers, meat slicer or grinder, warmer, mixers, etc.
3. Ability to use the telephone/radio.
4. Ability to use the computer, calculator, photocopiers and facsimile machines.

Mental and Physical Demands:

1. Ability to prioritize and organize workload to ensure deadlines are met.
2. Able to manage stressful and challenging situations.
3. Stand and walk to oversee the operation of the kitchen and assist during periods of high demand; evaluate employee performance and productivity.
4. Lift/carry and push/pull up to and over 50 lbs.
5. Able to bend/reach/stoop to prepare food or set-up buffets.

Communication Demands:

1. Must be able to verbally communicate to expedite food orders.
2. Must be able to communicate verbally and in writing to employees, managers and guests.
3. Ability to write recipes and requisitions. 
4. Ability to communicate over the phone/radio.

Minimum Qualification Requirements:

1. 2-year related work experience
2. Valid TB Clearance 
3. Skills to effectively supervise and manage kitchens to meet daily and long-term goals.
4. Must be able to multi-task.
5. Food Safety Certificate, preferred