Tournant (cook)

Responsibilities

• Ability to stand for extended periods.
• Ability to lift, carry, push, or pull up to 50 lbs occasionally and 20 lbs frequently.
• Comfortable working in hot and cold environments.
• Flexibility to work weekends, holidays, and extended hours as required.
• Follow company standards regarding uniform, grooming, and behavior.
• Attend all required meetings and trainings.
• Comply with proper time clock and attendance standards.
• Follow all safety, sanitation, and health regulations (including DOH requirements).
• Must correctly answer a minimum of 70% of a 10-question quiz monthly regarding menu knowledge, ingredients, techniques, and tools.

Qualifications

• High school diploma or equivalent preferred.
• Minimum of 2 years’ experience in a professional culinary setting, preferably in a hotel or banquet environment.
• It would be beneficial but not required to have a SERV Safe certified or hold a valid New York Food Handler’s License.

Abilities Needed

• Ability to stand for the full duration of shift.
• Must be able to lift up to 50 lbs occasionally and 20 lbs frequently.
• Comfortable working in variable temperatures (hot and cold).
• Flexibility to work nights, weekends, and holidays and long hours as scheduled.