The Chef Tournant is responsible for the supervision of kitchen staff in assigned outlet in absence of the Room Chef and creating and fostering a sanitary, productive and team oriented work environment.

Essential Duties and Responsibilities

1.        Assume responsibilities of room in absence of Room Chef.

2.        Work with Restaurant Manager and front of the house staff to ensure positive guest experience.

3.        Ensure quality food product and presentations.

4.        Teach and develop staff while serving a consistent product with pride.

5.        Maintains food cost, labor cost and expenses within budget guidelines.

6.        Meets attendance guidelines and adheres to regulatory, departmental and Company policies.

7.        Must be able to cook and create new, innovative and imaginative recipes.

8.        Must be able to react quickly and resolve problems.

9.        Support and foster loyalty and conduct business in a professional manner at all times.

Job Specifications

�         Work requires effective communication in English, both verbal and written form in a professional manner.

�         Work requires a minimum of a two year Culinary Arts School, or equivalent technical training in the food industry.

�         Minimum of one year experience as line level Supervisor or Chef in specialty room, Casual Dining or Buffet Restaurant environment.

�         Must present a neat and professional appearance.

�         Work prefers Bilingual abilities

�         Work requires flexibility to work various shifts.

Working Conditions

Fast paced environment, multiple tasks to be handled under time constraint.  Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner