Tournant (cook)

Description

• Comply with proper time clock and attendance standards.
• Maintain flexibility to work any kitchen station (hot line, sauté, grill, fry, garde manger , etc.).
• Follow all safety, sanitation, and health regulations (including DOH requirements).
• Ensure all food items are cooked and presented to standard recipes and quality expectations.
• Assist in storage and rotation of dry goods, produce, proteins, and seafood to meet DOH and hotel standards.
• Ensure overall guest satisfaction.
• Track waste and breakage using the designated log s .
• Execute station prep, mise en place, and food production for restaurant outlets.
• Maintain a friendly, professional demeanor and service-oriented demeanor at all times.
• Report faulty equipment to management immediately .
• Participate in preparation for banquets and prioritize tasks based on event timelines.
• Receive and inspect all food and beverage requisitions ; ensure accurate invoicing, proper labeling, and storage.
• Practice “guest first” mentality at all times .
• Prepare buffet displays, breakfast pastries, fruit cutting, and sauces as needed.
• Participate in daily cleaning of walk-ins, with rotation of stock and removal of low-quality items.
• Execute nightly clean ing of workstation, including refrigeration and hot line equipment.
• Apply proper storage techniques, including FIFO, temperature control for TCS foods, and appropriate labeling/dating .
• Assist in preparation of juices, syrups, and fruit for bar service.
• Maintain a clean and sanitary kitchen following all NYC Health Department standards and hotel policies.
• Follow company standards regarding uniform, grooming, and behavior.
• Follow uniform and grooming standards.
• Maintain a “Clean As You Go” policy at all times.
• Attend all required meetings and trainings .
• Follow safe work practices to prevent injury or accidents.
• Communicate low stock levels and 86 items to chef on duty.
• Report any equipment issues or safety hazards to culinary management promptly.
• Support cross-training across different kitchen areas.
• Multitask and prioritize duties to meet service timelines and deadlines.

Requirements

• Know location and proper use of all fire safety equipment.
• High school diploma or equivalent preferred.
• Comfortable working in hot and cold environments.
• Be familiar with the hotel and where everything is located .
• Must be able to lift up to 50 lbs occasionally and 20 lbs frequently .
• Be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.
• Ability to stand for extended periods.
• Be familiar with fire extinguishers, locations and know how to use them .
• Ability to lift, carry, push, or pull up to 50 lbs occasionally and 20 lbs frequently .
• Maintain confidentiality and demonstrate initiative in anticipating kitchen or guest needs
• It would be beneficial but not required to have a SERV Safe certified or hold a valid New York Food Handler’s License
• Must have the ability to help all other tournants with station mise en place and help as needed.
• Ability to recognize quality and freshness of food items such as fruits, vegetables, meats, cheese, dairy, fish, etc.
• Demonstrate ability to learn and adapt to new techniques, recipes, and methods as menu evolves.
• Must correctly answer a minimum of 70% of a 10-question quiz monthly regarding menu knowledge, ingredients, techniques, and tools.
• Minimum of 2 years’ experience in a professional culinary setting, preferably in a hotel or banquet environment.
• Possess full knowledge of all menus and required preparation techniques as per F&B standards.
• Ability to stand for the full duration of shift .
• Comfortable working in variable temperatures (hot and cold).
• Communicate clearly and effectively, both verbally and in writing, with colleagues and supervisors.

Benefits

• Flexibility to work nights, weekends, and holidays and long hours as scheduled.

Training + Development

Interview process

Visa Sponsorship

Security clearance