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 on-going.

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. 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 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, 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 2-4 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 co-workers 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 cabin-mates