Chef Tournant
About The Position
Responsible for the preparing meals according to established recipes and standards and for the daily operations of assigned restaurant. Personally, and alongside staff, prepare meals according to established recipes and standards. Fill in as needed across various stations. Responsible for supervising and directing the work of the kitchen staff in assigned specialty restaurant. Responsible for other personnel matters which may include but not necessarily be limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging. Collaborate with other departments, such as front-of-house staff and management, to ensure seamless service and customer satisfaction. Requisition stock according to business needs/pars. Ensure that all food products meet quality standards and are properly stored and rotated. Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards. Resolve customer complaints about food quality or preparation in an appropriate and timely fashion.
Requirements
- Minimum of two (2) years of experience as a Sous Chef or other similar position strongly preferred.
- Must have a thorough knowledge of cooking techniques, menus, and recipes for a specific cuisine or style of room in which assigned.
- Must be able to stand for the majority of a shift.
- Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling.
- Must have excellent customer service and communication skills.
- Must be able to obtain/maintain any necessary licenses and/or certifications
Responsibilities
- preparing meals according to established recipes and standards
- daily operations of assigned restaurant
- supervising and directing the work of the kitchen staff
- personnel matters which may include but not necessarily be limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging
- Collaborate with other departments, such as front-of-house staff and management, to ensure seamless service and customer satisfaction
- Requisition stock according to business needs/pars
- Ensure that all food products meet quality standards and are properly stored and rotated
- Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards
- Resolve customer complaints about food quality or preparation in an appropriate and timely fashion
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees
