Chef Tournant

The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef and his/her assigned production areas and outlets. 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 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 on-going. The Chef Tournant is expected to be a “hands-on” supervisor who leads his/her team by example.

• 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.
• 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
• Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.
• 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.

 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.
• Ability to follow standards recipes and convert quantities mathematically.
• Ability to taste all foods to assure correct preparation.
• Supervises a team of five (5) or more crew.