Chef Tournant

POSITION SUMMARY
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 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
• Ensures all food is prepared fresh and is of the highest quality.
• Strictly adheres to all recipes, methods and instructions from supervisor.
• Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus.
• 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.
• 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.
• 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.
• Full Job Description will be provided during interview process.
QUALIFICATIONS
• Strong knowledge of the wide variety of  ingredients used in  cuisine.
• Minimum of 5 years experience in a A La carte restaurant.
• 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
• High school Diploma or Equivalent is required.
• Associates degree, Technical degree or 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