Chef Tourant

The Oaks Club•Osprey, FL

17d

About The Position

Under the direction of the executive chef or sous chefs; Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces, soups and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list. The Chef Tournant is an experienced member of the culinary team and involves stepping in when needed to complete a variety of culinary duties to ensure members are receiving the highest quality food possible.

Requirements

Expertise in various components of the culinary process
Ability to communicate effectively within/outside the department

Responsibilities

Understand and practices The Oaks Club A.I.T.P.E core values
Ability to work all a la carte stations including filling in
Take inventory of all items required for station(s) set-up and determine those items that require preparation.
Prepares items according to standard recipes.
Assists executive and sous chefs in development of new recipes
Coordinates and times orders with other kitchen operations.
Requisitions items needed to produce menu items.
Notifies Sous Chef of expected shortages.
Ensures that assigned work areas and equipment are clean and sanitary.
Sets-up, maintains and breaks down prep cook station.
Covers, dates and neatly stores all leftover products that are re-usable.
Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
Closes the kitchen properly using the closing checklist.
Attends kitchen staff meetings and offers suggestions for improvements.
Assists with other duties as assigned by Sous Chef.