Crew Life at Sea
Overview
The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef and his/her assigned production areas and outlets. The Chef Tournant's primary responsibilities are to ensure all communication, standards, policies, and expectations are communicated to the team and then executed flawlessly. He/she achieves the objectives through communication, organization, and training. The Chef Tournant enables his/her team by ensuring equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current, and training is ongoing. The Chef Tournant is expected to be a hands-on supervisor who leads by example and is directly responsible for one or more outlets or production areas including production, alternative restaurants, buffets, or main galley. Rotations to different areas may occur with or without advance notice based on business demands and career development, at the sole discretion of the Executive Sous Chef and Executive Chef.
Responsibilities
Ensures all food is prepared fresh and of the highest quality
Strictly adheres to all recipes, methods and instructions from supervisor
Ensures team reports to work on time and in a clean uniform
Maintains an organized and efficient flow of production, with regard to changes in forecasts and menus
Ensures development of team members through ongoing training
Recognizes team members for successful achievements and contributions
Coaches team members immediately and professionally to minimize deficiencies and provide encouragement
Responsible for inventories to enable team members to successfully prepare mise en place
Consistently checks temperatures in foods and follows proper procedures for chilling, re-heating, and holding
Maintains and reports waste log to supervisors on a daily/weekly basis
Checks outlet(s) upon arrival for safety or equipment issues; checks again prior to leaving for cleanliness, proper disposal/removal of food, and proper storing and labeling
Maintains USPH/FDA standards
Communicates with appropriate departments to correct sanitation or equipment issues
Responsible for accuracy in daily inventories and requisitions
Ensures proper rotation, storage temperatures, and storing procedures
Communicates with provisions to coordinate requisitioning and return to stocks, including variances, spoilage, and excess inventories
Ensures all team members are properly equipped with uniforms, supplies, and tools
Communicates with Food & Beverage team regarding special events, changes in forecasts, etc.
Keeps Executive Chef, Chef's Personal Assistant, and Executive Sous Chef apprised of production challenges and team member status
Ensures recipes are continually updated to reflect changes from availability or direction from the Executive Chef
Strives to continuously improve production flow by submitting ideas in writing to the Executive Sous Chef
Evaluates subordinates every three months
Continuously monitors food and labor costs in accordance with CBH
Controls and decreases waste by maintaining logs for daily/weekly submissions
Adjusts production levels to meet forecast demands
Coordinates with other departments to adjust production for joint product needs
Delegates workload fairly and consistently while continually striving to improve production flow
Adjusts scheduling to attend mandatory meetings
Schedules regular focus meetings with subordinates to increase communication
Maintains and updates daily and weekly reports in a timely manner
Requirements
Education:
High School Diploma or Equivalent required. Culinary School 2-4 year degree or foreign equivalency preferred
Experience:
1+ year supervisory experience on cruise ship or high volume hotel/restaurant; 1+ year experience in a high production volume restaurant/hotel; 1+ year experience in a fine dining or upscale restaurant; 3+ years of culinary experience (may be combined with formal culinary training)
Knowledge:
Strong knowledge of basic cooking techniques; strong knowledge of Classical European, International, and World Cuisine; ability to lead in all galley areas including buffets, production, alternative restaurants and main galleys; flexibility to work any shift in any area without notice; strong knowledge of herbs, spices, flavorings; strong knowledge of kitchen equipment, tools, and supplies; ability to provide leadership, motivation and training; familiar with Safety and Environmental Protection Policy and SEMS, and carry out related policies and procedures
Special Requirements:
Managerial/Organizational requirements: ability to convert recipes between metric and US units; ability to use Microsoft Word and Excel; ability to create and write reports in English in professional terms
Notes — Attributes:
Proactive, team player, problem solver; passionate about hospitality and customer service; professional appearance and hygiene; respect for all co-workers and guests; pride in work by creating positive energy and enthusiasm; able to work 7 days a week; positive behaviors; able to develop camaraderie with team; ability to live in close quarters with limited space
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The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef and his/her assigned production areas and outlets. The Chef Tournant's primary responsibilities are to ensure all communication, standards, policies, and expectations are communicated to the team and then executed flawlessly. He/she achieves the objectives through communication, organization, and training. The Chef Tournant enables his/her team by ensuring equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current, and training is ongoing. The Chef Tournant is expected to be a hands-on supervisor who leads by example and is directly responsible for one or more outlets or production areas including production, alternative restaurants, buffets, or main galley. Rotations to different areas may occur with or without advance notice based on business demands and career development, at the sole discretion of the Executive Sous Chef and Executive Chef.
Responsibilities
Ensures all food is prepared fresh and of the highest quality
Strictly adheres to all recipes, methods and instructions from supervisor
Ensures team reports to work on time and in a clean uniform
Maintains an organized and efficient flow of production, with regard to changes in forecasts and menus
Ensures development of team members through ongoing training
Recognizes team members for successful achievements and contributions
Coaches team members immediately and professionally to minimize deficiencies and provide encouragement
Responsible for inventories to enable team members to successfully prepare mise en place
Consistently checks temperatures in foods and follows proper procedures for chilling, re-heating, and holding
Maintains and reports waste log to supervisors on a daily/weekly basis
Checks outlet(s) upon arrival for safety or equipment issues; checks again prior to leaving for cleanliness, proper disposal/removal of food, and proper storing and labeling
Maintains USPH/FDA standards
Communicates with appropriate departments to correct sanitation or equipment issues
Responsible for accuracy in daily inventories and requisitions
Ensures proper rotation, storage temperatures, and storing procedures
Communicates with provisions to coordinate requisitioning and return to stocks, including variances, spoilage, and excess inventories
Ensures all team members are properly equipped with uniforms, supplies, and tools
Communicates with Food & Beverage team regarding special events, changes in forecasts, etc.
Keeps Executive Chef, Chef's Personal Assistant, and Executive Sous Chef apprised of production challenges and team member status
Ensures recipes are continually updated to reflect changes from availability or direction from the Executive Chef
Strives to continuously improve production flow by submitting ideas in writing to the Executive Sous Chef
Evaluates subordinates every three months
Continuously monitors food and labor costs in accordance with CBH
Controls and decreases waste by maintaining logs for daily/weekly submissions
Adjusts production levels to meet forecast demands
Coordinates with other departments to adjust production for joint product needs
Delegates workload fairly and consistently while continually striving to improve production flow
Adjusts scheduling to attend mandatory meetings
Schedules regular focus meetings with subordinates to increase communication
Maintains and updates daily and weekly reports in a timely manner
Requirements
Education:
High School Diploma or Equivalent required. Culinary School 2-4 year degree or foreign equivalency preferred
Experience:
1+ year supervisory experience on cruise ship or high volume hotel/restaurant; 1+ year experience in a high production volume restaurant/hotel; 1+ year experience in a fine dining or upscale restaurant; 3+ years of culinary experience (may be combined with formal culinary training)
Knowledge:
Strong knowledge of basic cooking techniques; strong knowledge of Classical European, International, and World Cuisine; ability to lead in all galley areas including buffets, production, alternative restaurants and main galleys; flexibility to work any shift in any area without notice; strong knowledge of herbs, spices, flavorings; strong knowledge of kitchen equipment, tools, and supplies; ability to provide leadership, motivation and training; familiar with Safety and Environmental Protection Policy and SEMS, and carry out related policies and procedures
Special Requirements:
Managerial/Organizational requirements: ability to convert recipes between metric and US units; ability to use Microsoft Word and Excel; ability to create and write reports in English in professional terms
Notes — Attributes:
Proactive, team player, problem solver; passionate about hospitality and customer service; professional appearance and hygiene; respect for all co-workers and guests; pride in work by creating positive energy and enthusiasm; able to work 7 days a week; positive behaviors; able to develop camaraderie with team; ability to live in close quarters with limited space
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