Chef Tournant | District

Omni Hotels & Spas•Frisco, TX

46d•Onsite

About The Position

The Chef Tournant is a versatile member of the culinary team who is responsible for the efficient and effective running of the kitchen and food production outlets and rotates between different outlets as needed. This position supports the Chef de Cuisine and Sous Chef as well as occasionally support the Executive Sous Chef and Executive Chef by maintaining consistent food quality, assisting with preparation and service, and covering staff absences or busy stations. The Chef Tournant will have open availability and the flexibility to assist in any kitchen during any shift or meal period.

Requirements

At least 3-4 years previous culinary management experience in a high volume, full service Four Diamond Kitchen.
Proven culinary skills and must be able to lead, develop, and motivate staff.
Excellent written and verbal communication skills as well as organizational skills.
Must be creative and up to speed on new concepts and food trends.
Computer literacy required.
Must have basic mathematical skills and be able to create and understand financial reports.
Must be able to stand, walk, stoop for entirety of a shift and be able to lift up to 30 lbs.
Able to work a flexible schedule to include nights, weekends, and holidays.
Food handler’s certification required.
Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint).
Must possess strong organizational, management, culinary, communication, and motivational skills.
Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.

Nice To Haves

College education and/or culinary degree preferred.

Responsibilities

Manage the daily production, preparation, and presentation of all food for the hotel's restaurants, banquet and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards.
Manage associates in scheduling, training, developing, coaching, and counseling, conducting reviews. Also focus on attracting, interviewing, retaining, and motivating the associates while providing a safe work environment.
Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
Assist the Chef de Cuisine and Executive Sous Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
Assume the responsibilities of the CDC in his or her absence.
Assist with scheduling of staff according to budget and business forecast.
Provide kitchen support for REO and golf functions.
Directs proper sanitation of all kitchen facilities and equipment.
Comply with Ecosure & health code standards for sanitation.
Ensures that all kitchen equipment is in good working order.
Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
Provide support and leadership to accomplish our Medallia food quality score.
Perform any other job-related duties as assigned.
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.