Outlet Chef Tournant

*This position is a safety-sensitive position. Under the law, safety-sensitive positions are defined as positions where the employee operates, repairs, maintains or monitors the performance or operation of a motor vehicle, equipment, machinery, or power tools. Safety-sensitive positions may also include jobs where the tasks or duties required of the employee could affect the safety or health of the employee performing the task or others.

Summary of Position:

The Outlet Chef Tournant will assist the respective Outlet Chefs to train, supervise and work with all kitchen staff in order to prepare, cook and present food according to hotel standard recipes in order to create high end quality food products.

Essential Functions: 

• Assign, in detail, specific duties to all employees under supervision for efficient operation of kitchen to include Lobby Grill. Aunt Chiladas. Oasis Waterpark and Room Service
• Select, train and supervise kitchen staff in the proper preparation of menu items.
• Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. Cover Lobby Grill and Aunt Chiladas Outlet Chefs days off and vacations.
• Ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with health department regulations.
• Adhere to control procedures for cost and quality.
• Routinely evaluate and inspect food quality and efficiency of operation in aforementioned outlets.
• And perform all other duties as assigned by the Executive Chef and/or the General Manager.

Supportive Functions:

• Supervise daily cleaning of walk-in boxes for safety reasons.
• Develop, train and inspect all new menu items in collaboration with Executive Chef and   Outlets Chefs
• Maintain vacation schedule for proper staffing.
• Reports any equipment in need of repair to chef and engineering for service.
• Performs other duties as requested, such as V.I.P. parties and staff meetings.

Qualifications:

Education: Any combination of education or experience equivalent to graduation from high school    

                   or any other combination of education, training or experience that provides the required

                   knowledge, skills and abilities. High school diploma preferred. Culinary or

                   Apprenticeship program preferred.

 Experience: Five years supervisory experience. Meat and fish fabrication knowledge, saucier

                       experience and scheduling and ordering knowledge. Banquet experience preferred.

Certificates or Licenses: Current Maricopa County Food Safety Manager Card/Certification.

Knowledge, Skills, and Abilities:

• Through knowledge of food products, standard recipes and proper preparation.
• Ability to read, write and speak the English language to comprehend and communicate job functions.
• Finger/hand dexterity in order to operate food machinery.
• Ability to stand in order to fulfill essential functions.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a continuous schedule.

Personal Characteristics:

• Behaves ethically.
• Organized: Maintain a neat, organized workspace, maintaining important documents pertinent to job
• Communicates effectively: Speaks and listens in a clear, thorough, and timely manner, effectively reading and writing, using the English language.
• Professional Appearance: Exhibits an appearance appropriate for a four-diamond resort (Specific grooming standards are available for review)