Chef Tournant

Responsibilities

• Supervise and administer the kitchen operation including coordination of menu items and utilization of products to maximize customer satisfaction and control of food costs.
• Oversee food preparation, inventory & portion control and ordering of all foods necessary for kitchen operation.
• Oversee all banquet food production and execution of banquet events.
• Oversee and administer the operation of the Employee Dining Room.
• Work Performed:
• Supervise the banquet kitchen operation and responsible for the execution of all banquet events.
• Supervise and administer the Employee Dining Room and ensure that menu rotations are followed and we remain within the budgeted cost allocation.
• Supervise the kitchen as assigned by the Executive Chef to ensure compliance with the resorts objectives and the health and safety of all employees and guests.
• Train and supervise kitchen staff in the proper techniques of food handling, food preparation and cost control of high quality food products.
• Interview, hire, train and review performance of kitchen and utility personnel.
• Observe safety and legal requirements as to the health and labor departments, maintain all kitchen areas in the highest standards of cleanliness at all times.
• Enforce the use of standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality.
• Continuously check plate presentations, use of proper recipes and portions of food to specification.
• Test new menu items to determine market acceptance.
• Maintain the highest quality food product in preparation and purchase.
• Maximize profitability through proper food and labor cost controls.
• Monitor labor to be in accordance with department and resort guidelines.
• Aid with payroll and employee time management.
• Interact with guests as necessary on the floor.
• Aid the Executive Chef with budgeting and expense control.
• Act as an ambassador of Enchantment by speaking positively of the Resort at all times.
• Foster a work environment of teamwork and lateral service by assisting coworkers and other departments as necessary to exceed our guests’ expectations.

Requirements

• Culinary degree or equivalent related work related experience and/or training.
• Prior supervisory skills and hotel/resort culinary/food and beverage operations experience (prefer 3+ years).
• Strong organizational skills, excellent written and verbal communication skills and be able to perform and prioritize multiple tasks with ease.
• Computer skills required.
• Strong guest and team member relations skills.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers and the general public.
• Maintain current food handler’s certification.

Physical Requirements

• 10% Sitting
• 90% walking, standing and bending
• Lifting/Carrying up to 50 lbs.
• Hearing and Manual dexterity
• Taste and smell
• Distance vision 1-3 feet
• Ability to drive golf cart on occasion as necessary