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Tournant Cafe Central- Varies
3 months ago
GENERAL SUMMARY OF DUTIES: The Tournant must be able to, in the absence of the Room Chef, assume responsibility of the entire operation of the kitchen including supervision and productivity of area crew. The Tournant must demonstrate a superior knowledge and the ability to instruct others in the essential functions that are listed below. The Tournant must be able to perform these functions in multiple kitchens.
EXAMPLE OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following.)
- Follow Sanitation Safety Procedures and Daily Sanitation Guidelines & enforces them in restaurant and throughout all kitchens
- utilize proper hand washing techniques
- uniform must be clean and presentable
- utilize sanitizer at work station and document (wash, rinse, sanitize)
- maintain temperature log - cook to and hold time; includes hot and cold items
- Must work as a team member
- Inspect all shift employees as to adherence to dress code, sanitation and work habits
- Check all storage areas daily communicating any problems in food storage, receiving, handling and temperature control
- Must have an interest and the skills required to train all employees in restaurant regarding kitchen skills required to produce menu
- Must be able to communicate with coworkers and supervisors
- Has the ability to work any station in any restaurant -has a thorough knowledge of all line positions
- Must be able to follow plate presentation specifications, recipe specifications,
- Portion control and food quality guidelines
- Must keep current on industry trends regarding food, plating and dining
- Identify all food products in kitchen
- Must have superior knife skills
- Assist throughout all kitchen stations as required
- Maintains Highest Food Quality
- Understands all kitchen equipment and utensils and can teach others
- Must have an understanding of waste control
- Must make sure all kitchen products are rotated properly and used when product is at its freshest and best quality
EDUCATION AND EXPERIENCE:
Education: High School Diploma or equivalent preferred.
Experience: 1-3 years
Certificate/License: Must have a permit to work in the United States. Washoe County Health Card. Certified Food Management Certificate.
TYPICAL WORKING CONDITIONS:
TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Must be able to sort, write and count in English. Must be able to push/pull and lift/carry 50 pounds unassisted. Must be able to work overhead. Must be able to tolerate repetitious hand/arm/wrist movements. Must be able to sit, stand and walk. Must be able to grasp objects. Must be able to tolerate long periods of knife use. Must have the ability to shift back and forth between 2 or more activities in a timely manner and the ability to complete each. Must be able to tolerate hot to cold temperature fluctuations. On feet for many hours at a time. NOTE: This job description in no way states or implies that these are the only duties to be performed by the Employee occupying this position. This position will be required to perform any other job-related duties as assigned by Department Management.