JOB DESCRIPTION

POSITION: TOURNANT CHEF
CATEGORY: NON-EXEMPT
SUMMARY:
The Tournant Chef can execute and maintain any Cook position in the kitchen.
The Tournant Chef can work in all of the necessary workstations, including, but not limited to, the Pizza Station, Line Prep Station, Banquet Prep Station, Sauce Station, Grill Station, Halfway House, Pool Kitchen, and as Wine Events Cook.

PRIMARY FUNCTIONS & RESPONSIBILITIES:
Prepare food by recipe and/or direction from Executive Chef or Kitchen management team members.Prepare specialrequests by Members if/when it will not affect the flow of service to other Members. Identifyproduct needs through a prep list and maintain quality and amountsneeded.Reducefood waste by preparing all food selections properly, making sure all foods are fresh and seasoned correctly, and handled appropriately (this includes food coverings, dating, and the storing of foods) abide by the FIFO standard.Ensurework areas are kept clean and assistin the organization of storage rooms and refrigerators.Followall safety, accident, and emergency policies and procedures (to include the proper handling/use of knives and kitchen equipment, and the ability to work with flammable materials and toxic cleaning chemicals).
Abide by the policies and procedures as outlined in the F&B Kitchen Employee Manual.
Worktogether as a team with coworkers and departments. Maintaina neat and professional appearance
Other duties as assigned.

SKILLS & ABILITIES:
A Tournant Chef must have the ability to operate and work independently in each of the following areas of expertise, as requested by the Executive Chef or members of the Kitchen management team:
Saucier Poissonier Friturier Garde Manger Grillardian Rotisseur Entremetier
Ability to execute tasks in a timely manner and be a self-thinker and self-motivator. Ability to mentor team members in each of the areas mentioned above.
EXPERIENCE:
5+ years experience in similar role highly desired Private club/fine dining/hotel preferred Ability to operate successfully with a sales volume of $5-$6 million in revenue

EDUCATION/CERTIFICATIONS:
High school diploma/GED
CulinaryDegree preferred, or similar experience working under highly qualified ChefsServSafeSanitation certification required

PHYSICAL REQUIREMENTS:
Ability to bend, stoop, lift and/or carry items up to 50 lbs. Ability to stand for prolonged periods of time Ability to operate kitchen/restaurant equipment Ability to move about freely in a multi-floor building Ability to work indoors or outdoors, in many weather conditions