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This is a remote position.
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
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
Communicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories
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
Requirements
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 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
Highschool Diploma or Foreign Equivalent is required
Associates degree, Technical degree or foreign 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