Sous Chef Tournant

Job Summary:

The Sous Chef Tournant is a versatile culinary leader who rotates between kitchen outlets and stations to support operations, maintain standards and provides leadership coverage where needed.

Supervisory Responsibilities:

• Instructs cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Supervises and support daily kitchen operations across restaurants, banquets, room service and specialty outlets.

Duties & Responsibilities:

• Ensure all food is prepared and presented according to established recipes, standards and specifications.
• Fills out order requests properly.
• Monitor food quality, consistency, portion control and kitchen cleanliness.
• Trains, coach and motivate culinary team members while reinforcing company standards and culture.
• Rotates, labels, and dates all food stations.
• Completes, daily, weekly, and monthly food inventory.
• Assists with scheduling, inventory control, ordering and cost management.
• Maintain compliance with health, safety, sanitation and HACCP standards.
• Collaborate with culinary leadership on menu development, seasonal offerings and operational improvements.
• Support banquet and special event execution as needed.
• Leads kitchen teams during service and provide coverage for absent chefs or high-volume periods.
• Help identify operational inefficiencies and implement corrective actions.
• Performs other duties as assigned.

Required Skills & Abilities:

• Excellent leadership, communication and organization skills.
• Ability to adapt quickly and perform effectively in a fast-paced environment.
• Strong understanding of food cost controls and kitchen administration.
• Basic mathematic skills.
• Organizational skills with great attention to detail.
• Knowledge of food production.

Education & Experience:

• Culinary degree or equivalent professional training preferred.
• Minimum 3-5 years of culinary leadership experience in upscale hotels, resorts or fine dining operations.

• Strong knowledge of multiple kitchen disciplines including hot line, garde manger, banquets and breakfast operations.

Physical Requirements:

• Prolonged periods standing and preparing and cooking food.
• Must be able to lift up to 25 pounds at times.
• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.