Chef Tournant

Responsibilities

• Advise Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen
• Manages employees encompassing culinary, servers and stewarding
• Is responsible for the overall direction, coordination, and evaluation of restaurant units
• Carrries out all supervisory responsibilities in accordance with the organization's policies and applicable laws
• Interviews, hires, trains, and appraises employees
• Plans, assigns, and directs work; resolves problems; and coordinates activities

Qualifications

• AAS in Culinary Arts or equivalent from an accredited University or Institute
• Previous culinary experience is highly preferred
• Strong organizational, management, culinary, communication, and motivational skills
• Proficient in all aspects of the Food & Beverage/Hospitality industry control procedures
• Knowledge of Microsoft Office (Word, Excel, and PowerPoint)
• Standing, walking, using hands, reaching, talking, hearing, tasting, and smelling abilities required
• Servesafe Sanitation; ACF Certified preferred