Job Description

Overview 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 the 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 ongoing. The Chef Tournant is expected to be a hands-on supervisor who leads by example and is directly responsible for one or more outlets or production areas including production, alternative restaurants, buffets, or main galley. Rotations to different areas may occur with or without advance notice based on business demands and career development, at the sole discretion of the Executive Sous Chef and Executive Chef. Responsibilities Ensures all food is prepared fresh and 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 regard to changes in forecasts and menus Ensures development of team members through ongoing 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 for chilling, re-heating, and holding Maintains and reports waste log to supervisors on a daily/weekly basis Checks outlet(s) upon arrival for safety or equipment issues; checks again prior to leaving for cleanliness, proper disposal/removal of food, and proper storing and labeling Maintains USPH/FDA standards Communicates with appropriate departments to correct sanitation or equipment issues Responsible for accuracy in daily inventories and requisitions Ensures proper rotation, storage temperatures, and storing procedures Communicates with provisions to coordinate 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 regarding special events, changes in forecasts, etc. Keeps Executive Chef, Chef's Personal Assistant, and Executive Sous Chef apprised of production challenges and team member status Ensures recipes are continually updated to reflect changes from availability or direction from the Executive Chef Strives to continuously improve production flow by submitting ideas in writing to the Executive Sous Chef Evaluates subordinates every three months Continuously monitors food and labor costs in accordance with CBH Controls and decreases waste by maintaining logs for daily/weekly submissions Adjusts production levels to meet forecast demands Coordinates with other departments to adjust production for joint product needs Delegates workload fairly and consistently while continually striving to improve production flow Adjusts scheduling to attend mandatory meetings Schedules regular focus meetings with subordinates to increase communication 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 basic cooking techniques; strong knowledge of Classical European, International, and World Cuisine; ability to lead in all galley areas including buffets, production, alternative restaurants and main galleys; flexibility to work any shift in any area without notice; strong knowledge of herbs, spices, flavorings; strong knowledge of kitchen equipment, tools, and supplies; ability to provide leadership, motivation and training; familiar with Safety and Environmental Protection Policy and SEMS, and carry out related policies and procedures Special Requirements: Managerial/Organizational requirements: ability to convert recipes between metric and US units; ability to use Microsoft Word and Excel; ability to create and write reports in English in professional terms Notes — Attributes: Proactive, team player, problem solver; passionate about hospitality and customer service; professional appearance and hygiene; respect for all co-workers and guests; pride in work by creating positive energy and enthusiasm; able to work 7 days a week; positive behaviors; able to develop camaraderie with team; ability to live in close quarters with limited space #J-18808-Ljbffr Crew Life at Sea

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