Chef de Tournant
About The Position
A great experience starts with you! Honda Center welcomes fans, performers, and athletes from around the globe. Our team members are an integral part of the event experience through their interactions with guests. Whether you’re looking to create a great guest experience at a concert, support business growth and development, work behind-the-scenes during an Anaheim Ducks game, or anything in-between, this is your opportunity to start the next chapter of your career story and help create a one-of-a-kind fan experience at Honda Center. Once you've had a chance to explore our current open positions, apply to the ones you feel best suit you, as an applicant, you can always see your application status in your profile. The primary responsibilities of the Chef de Tournant include the daily operation within the kitchen, ensuring that all menu items are prepared to recipe specifications, and menu items are plated to restaurant standards. The Chef de Tournant will also be responsible for supporting Sous Chefs with kitchen needs, preserving the quality of all executed menu items in large volumes, and operating in a fast-paced environment.
Requirements
- Lead Cook and Line Cook experience; worked in multiple/various kitchen stations
- Works well under pressure in a fast-paced environment; executes with accuracy under tight timelines
- Able to demonstrate and communicate verbally: complete working knowledge of all culinary stations, cutlery commands, and cooking techniques
- Organized and detail-oriented
- Able to work independently with minimal supervision
- Able to complete multiple tasks and work in an environment with time constraints
- Experience Required - 1-2 Years
Responsibilities
- Prepare and execute all menu items per company standards and recipe specifications
- All prepared entrees must be prepared with accuracy and detail and in line with the pace of restaurant operation
- Taste and assess the product to ensure quality and consistency are upheld in preparation and presentation
- Maintain appropriate levels and quantities of food products based on business needs; this includes bulk ingredients, prepped foods, and any ancillary garnishes needed to execute menu items
- Manage all products for assigned stations by verifying and checking inventory levels and frequently provide on-hand counts to Culinary Team
- Execute opening or closing duties and maintain clean, well-organized, and safe-working area(s)
- Understand and adhere to the sanitation practices of the company and the Health Department
- Establish partnerships with fellow team members to achieve operational goals and objectives
- Have a professional attitude as well as collaborate with all team members
- Manage and adjust to the changing assignments in the kitchen to accommodate an evolving and event-based operation, including early mornings, late nights, weekends, and holidays
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What This Job Offers
Job Type
Full-time
Education Level
No Education Listed
