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Job Overview
Employment Type
Hourly
Compensation
Hourly
Range $15.75 - $19.75
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and Development
Meal Allowances
Job Description
Tournant is a prestigious role within the culinary field, recognized as the highest-level hourly position in a professional kitchen. This position serves as the crucial link between the kitchen's management team and the hourly culinary staff. As the lead operational presence on the kitchen floor, the Tournant plays a vital role in maintaining culinary excellence, operational efficiency, and staff coordination across multiple kitchen stations and dining outlets.
The company hiring for this role operates a sophisticated restaurant environment where culinary perfection, food safety, and guest satisfaction are paramount. The establishment fosters a positive, inclusive, and respectful kitchen cultur... Show More
The company hiring for this role operates a sophisticated restaurant environment where culinary perfection, food safety, and guest satisfaction are paramount. The establishment fosters a positive, inclusive, and respectful kitchen cultur... Show More
Job Requirements
- high school diploma or equivalent
- minimum 3 years of progressive culinary experience across multiple stations
- responsible for maintaining sanitation and safety as set by health department guidelines
- utilize proper hand washing techniques
- able to push, pull and lift/carry 50 pounds unassisted
- able to work overhead
- able to tolerate repetitious hand/arm/wrist movements
- able to stand and walk for most of the shift
- ability to shift back and forth between 2 or more activities in a timely manner
- able to tolerate hot and cold temperature fluctuations
- excellent communication skills
- schedule flexibility including days off, nights, weekends, holidays, and overtime as needed
Job Qualifications
- high school diploma or equivalent
- culinary degree and/or equivalent professional experience preferred
- minimum 3 years of progressive culinary experience across multiple stations
- thorough knowledge of preparation of vegetables and fruits, meats, poultry and game, reconstituted foods, stocks, soups and sauces, fish and shellfish, egg and dairy products, farinaceous foods and cereals
- ability to follow plate presentation specifications and recipe specifications
- excellent communication skills
- superior knife skills
Job Duties
- lead kitchen execution during service under the direction of the sous
- serve as the primary hourly point of contact for kitchen operations
- direct line cooks during service to ensure smooth execution
- step into any station or kitchen as needed to maintain service flow and quality
- cook at busy change overs, callouts, vacations, breaks, volume surges as needed
- maintain temperature log - cook to and hold time
- includes hot and cold items
- enforce recipe adherence, portion control, plating standards, and food quality
- must have superior knife skills
- maintains highest food quality
- monitor product handling, storage, rotation, and waste control
- ensure all food safety, sanitation, and temperature standards are consistently met
- performs other job-related duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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