Substitute Tournant

Omni Hotels & Resorts•New York, NY

1d•Onsite

About The Position

The Substitute Tournant is responsible for the preparation of all hot and cold food items, ensuring consistency and quality production, and serving all food according to specified standards. Key duties include maintaining kitchen sanitation in line with health department guidelines, ensuring the station is prepared for service 15 minutes prior to service, and learning all menu items produced by the assigned station. The role requires performing work assignments to meet proper quantities within necessary timeframes, handling refrigeration and serving of cold food, and managing the production of orders. The Tournant must maintain safe food handling procedures at all times, communicate with the Chef to learn daily work tasks and their coordination, and complete daily prep lists. Additionally, the position requires knowledge of all restaurant stations, plate presentations, and menu item preparations, as well as daily communication with line cooks regarding proper pars and production requirements for specified workstations.

Requirements

Extensive experience with grill, fryer, and hot stations
Display intermediate knife skills
Minimum of 3 yrs experience in fast paced, culinary environment
Ability to multi-task
Must be able to stand for 8+ hours per day

Responsibilities

To prepare all hot/cold food items
Be responsible for consistency and quality production and ensure all food is served according to specification
Maintain kitchen sanitation in accordance with health department guidelines
Ensure station is set for service 15 minutes prior to service
Required to learn all menu items produced by assigned station
Perform work assignments to meet proper quantities within a necessary time frame
Refrigeration and serving of cold food
Production of orders
Maintain safe food handling procedures at all times
Communicate with the Chef to learn daily work tasks and their coordination, and complete daily prep list
Be knowledgeable of all stations in the restaurant
Be knowledgeable of plate presentations and preparations of all menu items
Communicate with all line cooks daily for proper pars and production requirements when needed in specified workstations