Job Overview
Employment Type
Part-time
Compensation
Type:
Salary
Rate:
Range $63,200.00 - $86,400.00
Benefits
Employee discount on food and beverages
401(k)
Comprehensive health insurance
Flexible work schedule conducive to work-life balance
Job Description
The Chef Tournant is a key link between the Executive Chef, Executive Sous Chef, and assigned production areas and outlets. This position involves ensuring effective communication of standards, policies, and expectations to the team, and overseeing flawless execution. The Chef Tournant leads by example, maintains equipment and sanitation standards, ensures supplies are available, and facilitates ongoing training to enhance team performance across various areas such as production, catering, buffets, and more.
Job Requirements
- Education: High School Diploma or Equivalent required
- Culinary School 2-4 year degree or foreign equivalency preferred Experience: 1+ year supervisory experience in a stadium or high-volume kitchen
- 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 (may be combined with formal culinary training) Knowledge: Strong knowledge of all basic cooking techniques
- Strong knowledge of Classical European, International, and World Cuisine
- Ability to lead in all kitchen areas including buffets, production, catering, Lofts, Club, and concessions
- 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
Job Location
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