{"id":2598495,"url":"https://alion.io/job/crewlifeatsea-chef-tournant","title":"Chef Tournant","company":{"id":4420972,"name":"Crew Life at Sea","domain":"crewlifeatsea.com","url":"https://alion.io/company/crewlifeatsea","size_band":null,"is_staffing_agency":true,"employer_type":"agency","is_intermediary":false,"listed_via":null,"ats_vendor":"Manatal","truth_index":null},"role":"Hospitality","role_family":"Hospitality","seniority":"head","employment_type":null,"work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Miami, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":{"min":3100,"max":null,"currency":"USD","period":"month","gross":null,"usd_annual":37200},"salary_estimate":null,"experience_years_min":3,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[{"name":"Microsoft Excel","optional":false}],"status":"live","first_seen_at":"2026-10-15T07:51:40Z","employer_posted_date":"2026-10-15","last_verified_at":"2026-10-20T06:04:19Z","board_verified":true,"closed_at":null,"days_open":4,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":4},"description":"Description:\nThe 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.\nThe 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.\nResponsibilities:\nEnsures all food is prepared fresh and is of the highest quality\nStrictly adheres to all recipes, methods and instructions from supervisor\nEnsures team reports to work on-time and in a clean uniform\nMaintains an organized and efficient flow of production, with regards to changes in forecasts and menus\nEnsures development of team members through on-going training\nRecognizes team members for successful achievements and contributions\nCoaches team members immediately and professionally to minimize deficiencies and provide encouragement\nResponsible 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.\nMaintains and reports waste log to supervisors on a daily/weekly basis\nChecks outlet(s) upon arrival to determine status of outstanding safety, or equipment issues\nChecks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling Maintains USPH/FDA standards\nCommunicates and follows-through with appropriate departments to correct sanitation and or equipment issues Responsible for accuracy in daily inventories and requisitions\nEnsures proper rotation, storage temperatures, and proper storing procedures are observed\nCommunicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories\nEnsures 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.\nKeeps Executive Chef, Chefs Personal Assistant, and Executive Sous Chef apprised of challenges productions and team members\nEnsures recipes are constantly updated to reflect changes created by availability or direction from Executive Chef\nStrives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive Sous Chef\nEvaluates subordinates every three months\nContinuously monitors food and labor cost in accordance with CBH\nControls and decreases waste by maintaining logs to submit daily/weekly\nAdjust production levels to meet forecast demands\nCommunicates with other departments to adjust production for joint product needs\nDelegates workload to subordinates fairly and consistently while continually striving to improve flow of production\nAdjusts scheduling appropriately in order to attend mandatory meetings\nSchedules regular focus meetings with subordinates to increase communication\nContinually maintains and updates daily and weekly reports in a timely manner\nRequirements:\nEducation:\nHigh School Diploma or Equivalent required\nCulinary School 2-4 year degree or foreign equivalency preferred\nExperience:\n1+ year supervisory experience on cruise ship or high volume hotel/restaurant\n1+ year experience in a high production volume restaurant/hotel\n1+ year experience in a fine dining or upscale restaurant\n3+ years of culinary experience (may be combined with formal culinary training)\nKnowledge:\nStrong knowledge of all basic cooking techniques\nStrong knowledge of Classical European, International, and World Cuisine, including cooking philosophies and principles\nAbility to lead in all areas of the galley including buffets, production, alternative restaurants and main galleys\nFlexibility to work any shift in any area of responsibility without notice\nStrong knowledge of herbs, spices, flavorings\nStrong knowledge of all kitchen equipment, tools, and supplies\nAbility 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.\nSpecial Requirements:\nMANAGERIAL/ORGAINIZATIONAL REQUIREMENTS:\nAbility to convert recipes from metric to U.S. and vice versa for both volume and weight\nAbility to utilize both Microsoft Word and Microsoft Excel Programs\nAbility to create and write reports in English in professional and concise terms\nNotes:\nATTRIBUTES:\nProactive, Team Player, Problem Solver Passionate about hospitality and customer service driven\nMust have a professional appearance and good hygiene\nRespect for all co-workers and guests\nPride in your work by creating positive energy, excitement and fun\nAble to work 7 days a week\nDemonstrate positive behaviors; smiling, being polite and courteous\nAble to develop a camaraderie with team members\nAbility to live in close quarters, share limited space with other cabin-mates","description_format":"text","description_chars":5784,"description_truncated":false,"requirements":{"experience_years_min":3,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":{"level":"high_school","optional":true},"security_clearance":false,"languages":[]},"benefits":[],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":[],"lifecycle":[{"event":"open","at":"2026-10-15T07:51:40Z"}],"visa":[],"liveness":{"score":51,"band":"ok","label":"Likely open","p_open":1,"p_active":0.515,"p_room":1,"age_days":4,"expected_fill_days":27,"reasons":["conf:3","agency","win:early","comp:brand"],"computed_at":"2026-10-20T05:45:00Z"},"pay":{"stated_usd_annual":37200,"is_top_pay":false},"html_url":"https://alion.io/job/crewlifeatsea-chef-tournant","json_url":"https://alion.io/job/crewlifeatsea-chef-tournant.json","meta":{"generated_at":"2026-10-20T07:15:52Z","cache_seconds":300,"methodology":"https://alion.io/methodology","terms":"https://alion.io/terms","contact":"https://alion.io/contact","api":"https://alion.io/developers","about":"Alion is a live layer of people, companies and AI agents: who they are, whether they are real and active right now, what they do and how to work with them, readable by people and by agents and paid per call.","catalog":"https://alion.io/catalog.json","usage":{"tier":"crawler_verified","counted_by":"address","units_charged":1,"used_today":7781,"day_limit":null,"remaining_today":null,"minute_limit":300,"resets_at":"2026-10-21T00:00:00Z"}},"offers":[{"id":"company.slices","title":"One company in depth, by slice","status":"live","price":{"credits":0.02,"usd":0.002,"plus_per_slice":{"credits":0.05,"usd":0.005}},"unit":"per company, plus each slice with data","note":"the employer in depth","call":{"mcp_tool":"get_company","arguments":{"id":4420972},"rest":"https://alion.io/mcp/rest/get_company?id=4420972"},"human":"https://alion.io/catalog?offer=company.slices&for=job%2Fcrewlifeatsea-chef-tournant"},{"id":"market.stats","title":"A market slice: pay, demand and time to fill","status":"live","price":{"credits":1,"usd":0.1},"unit":"per slice","note":"pay, demand and time to fill for this role and place","call":{"mcp_tool":"market_stats"},"human":"https://alion.io/catalog?offer=market.stats&for=job%2Fcrewlifeatsea-chef-tournant"},{"id":"job.search","title":"Open jobs by role, technology, place, pay and visa","status":"live","price":{"credits":0.02,"usd":0.002},"unit":"per posting in a list","note":"similar open postings","call":{"mcp_tool":"search_jobs"},"human":"https://alion.io/catalog?offer=job.search&for=job%2Fcrewlifeatsea-chef-tournant"},{"id":"company.verify","title":"Is this company real and active right now","status":"pilot","price":null,"unit":"per company","request":{"url":"https://alion.io/catalog/request","method":"POST","body":"{\"offer\": \"company.verify\", \"for\": \"job/crewlifeatsea-chef-tournant\", \"note\": \"what you need it for\"}"},"human":"https://alion.io/catalog?offer=company.verify&for=job%2Fcrewlifeatsea-chef-tournant"}]}