Chef Tournant

Description The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef and the 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 or she achieves the objectives through communication, organization, and training, enabling the team by ensuring equipment and sanitation standards are always met, supplies and inventories are readily available, recipes are current, and training is ongoing. The Chef Tournant is expected to be a hands‑on supervisor who leads by example, assigned to one or more outlets or production areas in production, alternative restaurants, buffets, or main galley. Rotations into different areas are at the discretion of the Executive Sous Chef and Executive Chef. Responsibilities Ensure all food is prepared fresh and is of the highest quality. Strictly adhere to all recipes, methods, and instructions from supervisors. Ensure team reports to work on time and in a clean uniform. Maintain an organized and efficient flow of production, considering changes in forecasts and menus. Ensure development of team members through ongoing training. Recognize team members for achievements and contributions. Coach team members immediately and professionally to minimize deficiencies and provide encouragement. Take responsibility for inventories enabling the team to prepare mise en place; consistently check temperatures and follow proper procedures for chilling, re‑heating, and holding food. Maintain and report waste logs to supervisors on a daily/weekly basis. Check outlets upon arrival to determine the status of outstanding safety or equipment issues. Check outlets prior to leaving to ensure cleanliness, proper disposal/removal of food, proper storage and labeling, and maintain USPH/FDA standards. Communicate and follow through with appropriate departments to correct sanitation or equipment issues. Ensure accuracy in daily inventories and requisitions. Ensure proper rotation, storage temperatures, and proper storage procedures are observed. Communicate with provisions to coordinate requisitioning and return to stocks, including variances, spoilage, and excess inventories. Ensure all team members are properly equipped with uniforms, supplies, and tools. Communicate with the Food & Beverage team regarding special events, changes in forecasts, etc. Keep the Executive Chef, Chef’s Personal Assistant, and Executive Sous Chef apprised of challenges, productions, and team members. Ensure recipes are constantly updated to reflect changes created by availability or direction from the Executive Chef. Substantially improve the flow of production and all other outputs by submitting ideas in writing to the Executive Sous Chef. Evaluate subordinates every three months. Continuously monitor food and labor cost in accordance with CBH. Control and decrease waste by maintaining logs to submit daily/weekly. Adjust production levels to meet forecast demands. Communicate with other departments to adjust production for joint product needs. Delegate workload to subordinates fairly and consistently while continually striving to improve the flow of production. Adjust scheduling appropriately to attend mandatory meetings. Schedule regular focus meetings with subordinates to increase communication. Continually maintain and update 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 a 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, which may be combined with formal culinary training. Knowledge Strong knowledge of all basic cooking techniques. Strong knowledge of Classical European, International, and World Cuisines, including cooking philosophies and principles. Ability to lead in all galley areas (buffets, production, alternative restaurants, main galleys). Flexibility to work any shift in any area of responsibility without notice. Strong knowledge of herbs, spices, flavorings. Strong knowledge of all kitchen equipment, tools, and supplies. Ability 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 the position. Special Requirements – Managerial/Organizational Ability to convert recipes from metric to U.S. and vice versa for both volume and weight. Ability to utilize both Microsoft Word and Microsoft Excel programs. Ability to create and write reports in English in professional and concise terms. Notes Attributes Proactive, team player, problem solver, passionate about hospitality and customer service driven. Must have a professional appearance and good hygiene. Respect for all co‑workers and guests. Take pride in your work by creating positive energy, excitement, and fun. Able to work 7 days a week. Demonstrate positive behaviors; smiling, being polite and courteous. Able to develop camaraderie with team members. Ability to live in close quarters, share limited space with other cabin‑mates. #J-18808-Ljbffr Crew-Life-At-Sea