Head of Kitchen Operations

Chef Tournant Job Summary

We are seeking an experienced and skilled Chef Tournant to join our team. The successful candidate will be responsible for managing the kitchen, leading a team of cooks, and ensuring that all food is prepared to a high standard.

Main Responsibilities:

• Kitchen Management: Directs, coaches, supports, supervises, and evaluates all direct reports, ensuring that they are working efficiently and effectively.
• Food Preparation: Prepares company recipes by maintaining quality and consistency in taste according to corporate office instructions.
• Team Leadership: Coordinates and supervises team members assigned to their section, assigns and delegates tasks accordingly.
• Recipe Reviews: Undertakes recipe reviews daily, maintaining recipe folders in immaculate condition.
• Quality Control: Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty.
• Production Levels: Controls production levels and recommends ideas for improvements and better cost controlling.
• Inventory Management: Prepares daily electronic food requisitions needed for his section production and counterchecks deliveries for accuracy.
• Section Supervision: Oversees main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
• Public Health Compliance: Maintains and ensures that Public Health standards are followed according to company expectations.
• HACCP Program: Ensures that the HACCP program is carried out correctly.
• Inspection Preparation: Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspections.

Financial Responsibilities:

• Cost Containment: This position is responsible for cost containment through the proper use, handling, and maintenance of records, reports, supplies, and equipment.
• Expense Reductions: Identifies potential expense reductions through cost control.
• Operational Problems: Analyzes operational problems and establishes controls.
• Timesheets Review: Reviews timesheets and forwards them to the Executive Chef for approval.
• Reports Generation: May prepare a variety of reports and letters utilizing personal computer system and equipment.
• Inventory Management: Ensures that items are requisitioned in correct quantities, within acceptable timeframes, and in accordance with established control procedures.
• Workstation Checks: Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.

Required Skills and Qualifications:

• Culinary Experience: A minimum of 5 years in an upscale hotel, resort, cruise ship, or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred).
• Culinary Degree: A culinary school degree is required.
• Management Skills: Very strong management skills in a multicultural and dynamic environment.
• Communication Skills: Very strong communication, problem-solving, decision-making, and interpersonal skills.
• Customer Service: Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge: Knowledge of the principles and processes for providing personalized services, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Computer Skills:
• Accounting Knowledge: Possess a good understanding of basic accounting principles, such as numbering flow, 'Debits/Credits', adjusting entries, and corrections.
• Reporting Skills: Ability to write reports and business correspondence and establish a good rapport with the ship's Senior Officers and the corporate office.

Benefits:

This role offers a competitive salary, excellent benefits package, and opportunities for professional growth and development.

Others:

Please note that this job description is not an exhaustive list of responsibilities and may be subject to change based on the needs of the organization.