Chef Tournant

Pyramid Global Hospitality•Bay, AR

2d•Onsite

About The Position

Pyramid Global Hospitality is hiring a Chef Tournant for the culinary team at the Westin Tampa Bay, a AAA Four Diamond hotel on the water near Tampa International Airport and Tampa’s Westshore business district. The Chef Tournant assists across multiple kitchen areas with planning and executing the hotel’s daily food production, preparation, and presentation in a safe and sanitary environment that meets applicable standards and regulations while delivering profitable, competitive-quality products. The role calls for a hands-on culinary leader with extensive professional kitchen experience, creativity, motivation, and a passion for teaching and supporting team members. The successful candidate will contribute to creative menus that reflect seasonal availability and the restaurant concept, and will interact professionally and courteously with guests and colleagues. The position offers the opportunity to develop culinary skills while working with a culinary team.

Requirements

2–3 years of experience working in a professional kitchen environment.
Active food handler certification or the ability to obtain it.
Willingness to work a variety of day, night, and weekend shifts.
Strong organizational skills.
Ability to work independently.
Ability to stand for long periods of time.
Ability to lift at least 50 pounds.
At least 21 years of age.
Desire to exceed expectations.
Energetic personality.

Nice To Haves

College graduate in the culinary arts or pursuing an advanced degree.
Extensive experience working in a high-volume professional kitchen.
Proven track record creating menus that reflect seasonal availability and the restaurant concept.

Responsibilities

Assist with planning and executing daily food production, preparation, and presentation across multiple areas of the hotel kitchen.
Perform functions within the culinary department as needed, including cooking and stewarding.
Develop and apply skills in cooking methods such as grilling, sautéing, and frying.
Follow and recreate recipes and maintain consistent food preparation.
Minimize food waste through cross-utilization of ingredients.
Set up workstations with required ingredients and cooking equipment.
Prepare cooking ingredients, including chopping and peeling vegetables and cutting meat.
Maintain a clean, sanitized, and orderly kitchen environment.
Ensure food and other items are stored properly.
Maintain responsibility for ingredient quality.
Apply thorough knowledge of food allergens and respond to guests with food allergies with a high sense of urgency.
Work with the culinary team to ensure prep sheets are updated and used properly each day.
Support and teach team members, contributing to their personal and professional development.