Chef Tournant

Full–time
Job Brief
The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef and his/her assigned production areas and outlets.
ESSENTIAL FUNCTIONS
• 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 on-time 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 on-going 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, 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
• 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, Chef’s 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
• 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

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 (1) year supervisory experience on cruise ship or high volume hotel/restaurant is required.
• Minimum of one (1) year experience in a high production volume restaurant/hotel is required.
• Minimum of one (1) year experience in a fine dining or upscale restaurant is required.
• Minimum of three (3) 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