Chef Tournant

Description:

The Chef Tournant is a direct link between the Executive Chef Executive Sous Chef and his/her assigned production areas and outlets. The Chef Tournants 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 enables his/her team by ensuring equipment and sanitation standards are always met supplies and inventories are readily available expectations are communicated recipes are current and training is ongoing.

The Chef Tournant is expected to be a handson 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. The Chef Tournant should expect to be rotated into different areas with or without advance notice in regards business demands and career development. Chef Tournant rotations are at the sole on discretion of the Executive Sous Chef and Executive Chef.

Responsibilities:

Ensures all food is prepared fresh and is of the highest quality
Strictly adheres to all recipes methods and instructions from supervisor
Ensures team reports to work ontime and in a clean uniform
Maintains an organized and efficient flow of production with regards to changes in forecasts and menus
Ensures development of team members through ongoing training
Recognizes team members for successful achievements and contributions
Coaches team members immediately and professionally to minimize deficiencies and provide encouragement
Responsible for inventories to enable team members to successfully prepare mise en place Consistently checks temperatures in foods and follows proper procedures in regards to chilling reheating 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 followsthrough with appropriate departments to correct sanitation and or equipment issues Responsible for accuracy in daily inventories and requisitions
Ensures proper rotation storage temperatures and proper storing procedures are observed
Communicates with provisions to ensure successful coordination of requisitioning and return to stocks including variances spoilage and excess inventories
Ensures all team members are properly equipped with uniforms supplies and tools Communicates with Food & Beverage team in regards to special events changes in forecasts etc.
Keeps Executive Chef Chefs Personal Assistant and Executive Sous Chef apprised of challenges productions and team members
Ensures recipes are constantly updated to reflect changes created by availability or direction from Executive Chef
Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive Sous Chef
Evaluates subordinates every three months
Continuously monitors food and labor cost in accordance with CBH
Controls and decreases waste by maintaining logs to submit daily/weekly
Adjust production levels to meet forecast demands
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
Schedules regular focus meetings with subordinates to increase communication
Continually maintains and updates daily and weekly reports in a timely manner

Requirements:

Education:

High School Diploma or Equivalent required
Culinary School 24 year degree or foreign equivalency preferred

Experience:

1 year supervisory experience on cruise ship or high volume hotel/restaurant
1 year experience in a high production volume restaurant/hotel
1 year experience in a fine dining or upscale restaurant
3 years of culinary experience (may be combined with formal culinary training)

Knowledge:

Strong knowledge of all basic cooking techniques
Strong knowledge of Classical European International and World Cuisine including cooking philosophies and principles
Ability to lead in all areas of the galley including buffets production alternative restaurants and main galleys
Flexibility to work any shift in any area of responsibility without notice
Strong knowledge of herbs spices flavorings
Strong knowledge of all kitchen equipment tools and supplies
Ability to provide leadership motivation and training Must be familiar with the Safety and Environmental Protection Policy and the SEMS and carry out the policies and procedures appropriate for his/her position.

Special Requirements:

MANAGERIAL/ORGAINIZATIONAL REQUIREMENTS:

Ability to convert recipes from metric to U.S. and vice versa for both volume and weight
Ability to utilize both Microsoft Word and Microsoft Excel Programs
Ability to create and write reports in English in professional and concise terms

Notes:

ATTRIBUTES:

Proactive Team Player Problem Solver Passionate about hospitality and customer service driven
Must have a professional appearance and good hygiene
Respect for all coworkers and guests
Pride in your work by creating positive energy excitement and fun
Able to work 7 days a week
Demonstrate positive behaviors; smiling being polite and courteous
Able to develop a camaraderie with team members
Ability to live in close quarters share limited space with other cabinmates

Remote Work :

No