Chef de Tournant

Anaheim Ducks Hockey Club•Anaheim, CA

13d•$30•Onsite

About The Position

A great experience starts with you! Join our team to help create and develop the future of live entertainment and sports in Orange County! Once you've had a chance to explore our current open positions, apply to the ones you feel best suit you, as an applicant, you can always see your application status in your profile. Mission: To enrich the lives in our community through shared experiences, welcoming spaces, and responsible actions. Vision: We will be the social and entertainment center of Orange County – a place where the cultural kaleidoscope of the region converges and connects. Our vibrant, rich collection of experiences will celebrate the diversity of our community. Values: Be Safe | Do the Right Thing | Be Generous | Include Everyone | Make it Easy | Be Bold The primary responsibilities of the Chef de Tournant include the daily operation within the kitchen, ensuring that all menu items are prepared to recipe specifications, and menu items are plated to restaurant standards. The Chef de Tournant will also be responsible for supporting Sous Chefs with kitchen needs, preserving the quality of all executed menu items in large volumes, and operating in a fast-paced environment.

Requirements

Lead Cook and Line Cook experience; worked in multiple/various kitchen stations
Works well under pressure in a fast-paced environment; executes with accuracy under tight timelines
Able to demonstrate and communicate verbally: complete working knowledge of all culinary stations, cutlery commands, and cooking techniques
Organized and detail-oriented
Able to work independently with minimal supervision
Able to complete multiple tasks and work in an environment with time constraints
Education - Some College, No Degree
Experience Required - 1-2 Years

Responsibilities

Prepare and execute all menu items per company standards and recipe specifications
All prepared entrees must be prepared with accuracy and detail and in line with the pace of restaurant operation
Taste and assess the product to ensure quality and consistency are upheld in preparation and presentation
Maintain appropriate levels and quantities of food products based on business needs; this includes bulk ingredients, prepped foods, and any ancillary garnishes needed to execute menu items
Manage all products for assigned stations by verifying and checking inventory levels and frequently provide on-hand counts to Culinary Team
Execute opening or closing duties and maintain clean, well-organized, and safe-working area(s)
Understand and adhere to the sanitation practices of the company and the Health Department
Establish partnerships with fellow team members to achieve operational goals and objectives
Have a professional attitude as well as collaborate with all team members
Manage and adjust to the changing assignments in the kitchen to accommodate an evolving and event-based operation, including early mornings, late nights, weekends, and holidays