Tournant (cook) Substitute

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.

With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.

With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. 

Hyatt Regency Times Square is perfectly located in the heart of Times Square excitement, situated directly on Broadway between 48th and 49th Streets. This iconic, ultra-modern, full-service hotel is surrounded by Broadway theaters and close to world-famous shopping and sightseeing. The hotel has 795 modern, newly renovated guestrooms. 

The Tournant is a versatile and skilled culinary team member responsible for preparing all food items across various kitchen outlets and banquet events in accordance with standardized recipes and real-time direction from the culinary leadership team. This position requires adaptability to work various stations (hot, cold, grill, fry, sauté), while upholding the highest standards of food quality, presentation, cleanliness, and safety. The Tournant also assists in inventory, ordering, and maintaining an organized and efficient kitchen environment.

• Ability to stand for extended periods.  

• Ability to lift, carry, push, or pull up to 50  lbs   occasionally and 20  lbs   frequently .  

• Comfortable working in hot and cold environments.  

• Flexibility to work weekends, holidays, and extended hours as   required .  

• Follow company standards   regarding   uniform, grooming, and behavior.  

• Attend   all required meetings and   trainings .  

• Comply with   proper time clock and attendance standards.  

• Follow all safety, sanitation, and health regulations (including DOH requirements).  

• Must correctly answer a minimum of 70% of a 10-question quiz monthly   regarding   menu knowledge, ingredients, techniques, and tools.  

Culinary Operations:  

• Possess full knowledge of all menus and   required   preparation techniques as per F&B standards.  

• Execute station prep, mise   en   place, and food production for restaurant outlets.  

• Ability to recognize   quality   and freshness of food items such as fruits, vegetables, meats, cheese, dairy, fish, etc.  

• Maintain flexibility to   work   any kitchen station (hot line, sauté, grill, fry,   garde manger , etc.).  

• Prepare buffet displays, breakfast pastries, fruit cutting, and sauces as needed.  

• Ensure all food items are cooked and presented to standard recipes and quality expectations.  

• Assist   in   preparation   of juices, syrups, and fruit for bar service.  

Sanitation & Safety:  

• Maintain a clean and sanitary kitchen following all   NYC Health Department standards   and hotel policies.  

• Follow uniform   and grooming   standards.  

• Apply proper storage techniques, including FIFO, temperature control for TCS foods, and   appropriate labeling/dating .  

• Execute nightly clean ing   of workstation, including refrigeration and hot line equipment.  

• Participate in daily cleaning of walk-ins, with rotation of stock and removal of low-quality items.  

• Report any equipment issues or safety hazards to culinary management promptly.  

• Know   location   and proper use of all fire safety equipment.  

Inventory & Ordering:  

• Communicate low stock levels and 86 items to chef on duty.  

• Receive and inspect all food and beverage   requisitions ; ensure   accurate   invoicing, proper labeling, and storage.  

• Track waste and breakage using the designated log s .  

• Assist   in storage and rotation of dry goods, produce, proteins, and seafood to meet DOH and hotel standards.  

Team Support & Development:  

• Must have the ability to help all   other   tournants   with station mise   en   place   and help   as needed.  

• Participate in preparation for banquets and prioritize tasks based on event timelines.  

• Demonstrate   ability   to learn and adapt to new techniques, recipes, and methods as menu evolves.  

• Contribute to team efficiency through collaboration and shared responsibilities.  

• Support cross-training across different kitchen areas.  

• Maintain confidentiality and   demonstrate   initiative in   anticipating   kitchen or guest needs  

Additional Requirements :  

1. Be attentive, friendly,   helpful   and courteous to all guests,   managers   and fellow employees.  

1. Be familiar with the hotel and where everything is   located .  

1. Practice “guest first” mentality at all times .  

1. Be familiar with fire extinguishers,   locations   and know how to use them .  

1. Ensure overall guest satisfaction.  

1. Follow safe work practices to prevent injury or accidents.  

1. Report faulty equipment to management   immediately .  

1. Maintain a “Clean   As   You Go” policy at all times.  

1. Maintain a friendly, professional demeanor and service-oriented demeanor at all times.  

1. Communicate clearly and effectively, both verbally and in writing, with colleagues and supervisors.  

1. Multitask and prioritize duties to meet service timelines and deadlines.  

1. Demonstrate initiative and a team-first attitude.  

• High school diploma or equivalent preferred.  

• Minimum of 2 years’ experience in a professional culinary setting, preferably in a hotel or banquet environment.  

• It would be beneficial but not   required   to have a SERV Safe certified or hold a valid New York Food Handler’s License  

Abilities Needed:  

• Ability to stand for the full duration of   shift .  

• Must be able to   lift up   to 50  lbs   occasionally and 20  lbs   frequently .  

• Comfortable working in variable temperatures (hot and cold).  

• Flexibility to work nights, weekends, and holidays and long hours as scheduled.