Chef Tournant

Supervise the banquet kitchen operation and responsible for the execution of all banquet events.

Supervise and administer the Employee Dining Room and ensure that menu rotations are followed and we remain within the budgeted cost allocation.

Supervise the kitchen as assigned by the Executive Chef to ensure compliance with the resorts objectives and the health and safety of all employees and guests

Train and supervise kitchen staff in the proper techniques of food handling, food preparation and cost control of high quality food products

Interview, hire, train and review performance of kitchen and utility personnel

Observe safety and legal requirements as to the health and labor departments, maintain all kitchen areas in the highest standards of cleanliness at all times

Enforce the use of standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality

Continuously check plate presentations, use of proper recipes and portions of food to specification

Test new menu items to determine market acceptance

Maintains the highest quality food product in preparation and purchase

Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production

Maximize profitability through proper food and labor cost controls

Monitor labor to be in accordance with department and resort guidelines

Assist with payroll and employee time management

Interact with guests as necessary on the floor

Assist Executive Chef with budgeting and expense control

Act as an ambassador of Enchantment by speaking positively of the Resort at all times

Foster a work environment of teamwork and lateral service by assisting coworkers and other departments as necessary to exceed our guests’ expectations

Other duties as assigned

Supervision Exercised : Cooks and Utility staff

Supervision Received : Executive Chef