Chef Tournant

Job title: Chef Tournant/Banquet Sous Chef            Department: Kitchen            Schedule: Varies

Reporting Supervisor: Executive Chef

Job function: The Chef Tournant will support and assist the Executive Chef and Executive Sous Chef in applying and maintaining high level standards in relation to food quality and preparation.

The Chef Tournant's primary responsibilities are to ensure all communication, policies, and expectations are communicated to his/her team and then executed to the highest level. S/he will also ensure that the team provides a consistent quality of food & beverage in the his/her area of responsibility, and assists with the team’s training and development.  S/he is expected to be a “hands-on” supervisor who leads his/her team by example. 

The successful candidate must possess the following knowledge, skills and abilities:

• Minimum of 3 years work experience in a high-quality culinary environment
• Formal culinary training diploma or equivalent experience.
• Good communication skills, both verbal and written.
• Good supervisory skills
• Great team player with excellent attention to detail and able to work under pressure

Summary: A Chef Tournant, also known as a relief or swing chef, is a versatile and experienced cook who rotates between different kitchen stations as needed. Their role is crucial for maintaining kitchen operations and ensuring high-quality food service. The responsibilities of a Chef Tournant include:

• Direct oversight of snack bar kitchen and operation: Line checks, par levels, station assistance, expo, specials creation, inventory, product ordering, food quality and standards.
• Rotating between Kitchen Stations: Fill in as needed across various stations such as banquets, sauté, grill and garde-manger.
• Preparing and Cooking Food: Execute dishes according to station-specific recipes and standards.
• Maintaining Food Quality and Presentation: Ensure consistency in taste, portioning, and plating across all kitchen areas.
• Supporting Kitchen Workflow: Step in during peak service times or when a station is understaffed.
• Following Sanitation and Safety Guidelines: Adhere to food safety, hygiene, and kitchen cleanliness protocols.
• Training and Mentor Junior Staff: Assist in onboarding and developing less experienced cooks across stations.
• Assisting with Prep Work and Inventory: Help with mise en place, inventory checks, and restocking as needed.

Role during Snack Bar Operation:

• The snack bar kitchen will be 100% under your leadership. Discussing any needs with the Executive Chef for assistance. Team building, staff relations and disciplinary actions will be under your supervision. You will operate the snack bar kitchen with autonomy and will have whatever assistance is needed by the Executive Chef to have your goals met with the team and the outlet.

Role during Winter Season Operation:

• During the winter season you will be focused mainly on the member events and banquets department. Assisting with menu creation, menu ordering, prep list creation, prep execution, event set-up, event execution and other responsibilities as needed throughout the year. This will also include assisting with a la carte stations as needed to cover shifts and understaffed times.

Essential duties and responsibilities:

This job description is not to be construed as an exhaustive statement of duties, responsibilities or requirements. Employees may be required to perform other job-related instructions as requested by the supervisor, subject to reasonable accommodation.

1. Supports chef on the planning, preparation and execution of menus for events and club functions
2. Elaborates a daily prep list based on upcoming functions and events. Assigns tasks to staff, follows up and updates it as needed based
3. Participate and supervises the daily food preparation, supervises cooks, assigns tasks to staff based on abilities and capabilities and supervises the satisfactory completion.
4. Expedite during peak meal periods as needed.
5. Ensures all products are properly labeled and dated, supervising staff on rotation of foods.
6. Supervises daily line for lunch and dinner, ensures product is fresh and up to standards. Makes corrections and adjustments as needed.
7. Trains staff and supports the training and cross training of cooks to develop the culinary operation.
8. Supports the chef on maintaining par levels of prepared foods
9. Assists chef on the ordering of produce and fish as needed
10. Aide chef on reducing loss and waste, reutilizing product to reduce food cost.
11. Forecast in conjunction with chef food production needs based on history and event counts
12. Participates of ensures that representatives from the kitchen attend service lineups and meetings.
13. Helps chef on the development on standard recipes

Minimum knowledge skills and abilities required:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. All job requirements listed indicate the minimum knowledge, skills, and/or ability deemed necessary to perform the job proficiently. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Must have basic cooking and knife skills and the ability to learn advanced cooking skills.
2. Culinary degree desired but not required.
3. Serve Safe certified.
4. Demonstrate predictable, reliable and timely attendance.
5. Be responsible and care for uniforms and any other equipment provided by The Club.
6. Ability to have a neat and clean appearance for greeting Club members and guests. This will includes proper attire.
7. Must wear full clean uniform consisting of chef pants, Club embroidered chef coat, slip resistant shoes, hair restraint net or chef hat, apron and side towels at all time.
8. Good interpersonal skills requiring ordinary courtesy and respect are necessary to communicate effectively with other team members, Club members and guests to provide information.
9. Ability to apply problem solving and time management skills.
10. Ability to listen and follow written and verbal direction in order to perform job duties.
11. Ability to work independently.
12. Ability to organize and prioritize workload for him/herself and supervised staff

Physical requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; taste and smell use hands to finger, handle or feel, reach with hands and arms above head level and talk or hear. The employee is required to walk, sit, stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds.