Substitute Banquet Tournant

Substitute Banquet Tournant

Mandarin Oriental New York is looking for a Substitute Banquet Tournant to join our Culinary team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world's most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

A stunning fusion of modern design with stylish oriental flair, Mandarin Oriental, New York features 244 elegant guestrooms and suites all with breath-taking views of Manhattan and Five-Star hospitality. Luxurious amenities include MO Lounge, all-day dining overlooking Central Park and the Manhattan skyline; a 14,500 square-foot Five-Star Mandarin Oriental Spa; and a state-of-the-art fitness center with a 75-foot lap pool. In addition, there is premium meeting and event space, including a 6,000 square-foot pillar-less ballroom with three walls of windows overlooking Central Park.

About the Job

Based at the Mandarin Oriental New York within the Culinary Department in New York the Substitute Banquet Tournant is responsible for the day-to-day preparation of meals as dictated by the menu, guests or management, while maintaining a clean environment and helping out in all areas to achieve guest satisfaction.

As Substitute Banquet Tournant, you will be responsible for the following duties:

To delight our guests and provide The Mandarin Experience by preparing and serving food as dictated by the menu, guests (internal or external) or management in a clean safe and timely manner. Keep a clean work area and a positive attitude, helping out wherever necessary to deliver a product that will exceed our guest's expectations.

• The ability to read, write and communicate verbally in English.
• The ability to follow directions and maintain good working relationships with supervisors and managers.
• The ability to follow proper payroll and uniform procedures.
• The ability to operate kitchen equipment safely and properly in the kitchen.
• The ability to utilize the computer system and to read all orders.
• The ability to prepare and present on a timely basis all foods for meal service.
• The ability to respect and accommodate servers request regarding guests' preference and requests.
• The ability to handle all types of food and rotate it according to established procedure.
• The ability to work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.
• The ability to complete requisitions, obtains proper signatures, submit, pick up transport and store all items.
• The ability to work standing for up to ten hours in a kitchen environment.
• The ability to clean all work and storage areas.
• The ability to ensure a clean, neat and organized work area.
• The ability to report and handle any accident immediately, no matter how minor.
• The ability to maintain a good working relationship with other employees, providing instruction and encouragement as needed.
• The ability to respond properly in any hotel emergency or safety situation.
• The ability to perform other task or projects as assigned by hotel management and staff.
• The ability to work as a team.
• The ability to work flexible hours as hotel business changes.
• The ability to cook a wide variety of foods in all modern and classical cooking techniques.
• The ability to work with cutlery in a proficient, safe and swift manner.

NOTE: The above is not an all-inclusive list of job duties and responsibilities. Mandarin Oriental, New York reserves the right to add, delete, change or modify the job duties and responsibilities described in this job description at its discretion with notice.

As Substitute Banquet Tournant, we expect from you:

• Ability to work flexible schedule
• High School Diploma or Equivalent
• Two year degree or Apprenticeship
• Up to Date Sanitation Classes
• Minimum of Two Years in the luxury Hotel Business
• Minimum of one year in fine dining food preparation
• Possess a good written and verbal command of the English Language.
• Possess a pleasant and outgoing personality
• Working knowledge of kitchen equipment
• Basic knowledge of mathematics for recipes, and ordering
• Ability to dictate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience
• Ability to work under high stress conditions
• Stand/Walk 8 12 hours a day

Occasionally = 1/3 of the workday, frequently = 2/3 of the workday

Lift or Carry 0-20 pounds frequently

• Lift or Carry 21-50 pounds occasionally
• Lift or Carry 51-100 pounds occasionally
• Bend frequently
• Squat frequently
• Kneel occasionally
• Climb occasionally
• Reach above shoulders frequently
• Perform repetitive hand motions frequently

Our commitment to you

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.

Pay and Benefits:

• Pay $37.30 to $49.73 hourly- commensurate with experience and the IWA guidelines
• A competitive benefits package

It is Company policy to comply with the Americans with Disabilities Act, including by providing reasonable accommodations that do not constitute an undue hardship on the Company. Colleagues or candidates should direct requests for accommodation to the Director of People and Culture.

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