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The 1,054-room Omni Boston Hotel at the Seaport is the newest luxury hotel in the City of Boston, and the most significant hotel project in the city for the last forty years. The property features seven outlets for drinking and dining, a signature spa, fitness center, and rooftop pool. It boasts more than 100,000 square feet of meeting and event space, and caters to the most discerning clientele.
Job Description:The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef and his/her assigned production areas and outlets. The Chef Tournants primary responsibilities are to ensure all communication, standards, policies, and expectations are communicated to his/her 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 on-going. The Chef Tournant is expected to be a hands-on supervisor who leads his/her team by example. The Chef Tournant is assigned to be directly responsible for one or more outlets or production areas in the following categories: production, alternative restaurants, buffets, or main galley. The Chef Tournant should expect to be rotated into different areas with or without advance notice in regards business demands and career development. Chef Tournant rotations are at the sole on discretion of the Executive Sous Chef and Executive Chef.
Responsibilities: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 all basic cooking techniques
Strong knowledge of Classical European, International, and World Cuisine, including cooking philosophies and principles
Ability to lead in all areas of the galley including buffets, production, alternative restaurants and main galleys
Flexibility to work any shift in any area of responsibility without notice
Strong knowledge of herbs, spices, flavorings
Strong knowledge of all kitchen equipment, tools, and supplies
Ability to provide leadership, motivation and training Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.
Special Requirements:
MANAGERIAL/ORGAINIZATIONAL REQUIREMENTS:
Ability to convert recipes from metric to U.S. and vice versa for both volume and weight
Ability to utilize both Microsoft Word and Microsoft Excel Programs
Ability to create and write reports in English in professional and concise terms
ATTRIBUTES:
Proactive, Team Player, Problem Solver Passionate about hospitality and customer service driven
Must have a professional appearance and good hygiene
Respect for all co-workers and guests
Pride in your work by creating positive energy, excitement and fun
Able to work 7 days a week
Demonstrate positive behaviors; smiling, being polite and courteous
Able to develop a camaraderie with team members
Ability to live in close quarters, share limited space with other cabin-mates
Full Time
$46k-60k (estimate)
05/01/2024
05/19/2024
omnihotels.com
DALLAS, TX
7,500 - 15,000
1996
ROBERT B ROWLING
$200M - $500M
Accommodations
The following is the career advancement route for Chef de Tournant positions, which can be used as a reference in future career path planning. As a Chef de Tournant, it can be promoted into senior positions as a Cook III that are expected to handle more key tasks, people in this role will get a higher salary paid than an ordinary Chef de Tournant. You can explore the career advancement for a Chef de Tournant below and select your interested title to get hiring information.