Position Summary:

The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef and his/her assigned production areas and outlets. The Chef Tournant 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 of more departments with production areas in the following categories: Garde manger production, pastry, sushi, and lakeside. 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.

Essential Responsibilities:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

Ensures all food is prepared fresh and is of the highest quality
Strictly adheres to all recipes, methods and instructions from supervisor
Ensures team reports to work on-time and in a clean uniform
Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
Ensures development of team members through on-going training
Recognizes team members for successful achievements and contributions
Coaches team members immediately and professionally to minimize deficiencies and provide encouragement
Responsible for inventories to enable team members to successfully prepare mise en place Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.
Maintains and reports waste log to supervisors on a daily/weekly basis
Checks outlet(s) upon arrival to determine status of outstanding safety, or equipment issues
Checks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling Maintains USPH/FDA standards
Communicates and follows-through with appropriate departments to correct sanitation and or equipment issues Responsible for accuracy in daily inventories and requisitions
Ensures proper rotation, storage temperatures, and proper storing procedures are observed
Communicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories
Ensures all team members are properly equipped with uniforms, supplies, and tools Communicates with Food & Beverage team in regards to special events, changes in forecasts, etc.
Keeps Executive Chef, Chef’s Personal Assistant, and Executive Sous Chef apprised of challenges productions and team members
Ensures recipes are constantly updated to reflect changes created by availability or direction from Executive Chef
Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive Sous Chef
Evaluates subordinates every three months
Continuously monitors food and labor cost in accordance with CBH
Controls and decreases waste by maintaining logs to submit daily/weekly
Adjust production levels to meet forecast demands
Communicates with other departments to adjust production for joint product needs
Delegates workload to subordinates fairly and consistently while continually striving to improve flow of production
Adjusts scheduling appropriately in order to attend mandatory meetings
Schedules regular focus meetings with subordinates to increase communication
Continually maintains and updates daily and weekly reports in a timely manner

Knowledge and Skill Requirements:

• Requires knowledge of all operations in a large club environment with particular emphasis on culinary operations.
• Must have strong interpersonal and management skills.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education & Work Experience Requirements:

• Under graduate degree in culinary; or five years management experience and/or training; or equivalent combination of education and experience.

Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, use hands to finger, handle or feel objects, tools or controls, talk or hear, and taste or smell. The employee is occasionally required to walk, reach with hands and arms, stoop, kneel, crouch or crawl. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.While performing the duties of this job, the employee is occasionally exposed to extreme cold.The noise level in the work environment is usually moderate.

Compensation:

• Salary is commensurate with experience.

This is a full-time position eligible for full benefit package such as:

• • Medical Insurance
  • Dental Insurance
  • Vision Insurance
  • Company Paid Life Insurance
  • Supplemental Life Insurance
  • Company Paid Short Term Disability Insurance
  • Company Paid Long Term Disability Insurance
  • 401(k) Retirement Savings Plan with Company Match
  • Vacation Time
  • Paid Sick/Personal Time Off
  • Holiday Pay

This position description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and perform any other job-related duties requested by anyone authorized to give instructions or assignments.

This position description has excluded the marginal functions of the position that are incidental to the performance of essential job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to accommodate individuals with disabilities reasonably. To perform this job successfully, the employee will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to their health or others. The requirements listed in this document are the minimum levels of knowledge, skills, and abilities.

This document does not create an employment contract, implied or otherwise, other than an at-will relationship.

About St. Andrews Country Club Property Owners Association

St. Andrews of Boca Raton, a resident-only Platinum Club of America and a Distinguished Emerald Club of the World and ranked in the Top Ten of America’s Healthiest Club, is also internationally recognized for magnificent estate residences, recently completed $17.5 million renovations as part of a three-phase Improvement Plan. The POA Association features superior amenities and two 18-hole championship golf courses, including an Arnold Palmer Signature Design. The POA Association offers a comprehensive Golf Performance Center with an indoor hitting bay and private practice area. Aaron Krickstein, formerly ranked #6 worldwide, oversees a full tennis program with 15 clay tennis courts, including a European red clay court. The POA Association also features a full-service spa, fitness center, and a 125,000-square-foot completely remodeled Clubhouse with four unique restaurants. A brand-new Recreation & Aquatic Center features three pools, poolside dining, Splash Club, state-of-the-art playground equipment, and an air-conditioned game room. St. Andrews has hosted numerous PGA golf exhibitions led by touring pros and is the home course to LPGA Touring Professional and resident Morgan Pressel.

For more information, please visit www.standrewscc.com or follow us on Facebook, Twitter, LinkedIn and Instagram.

Drug-Free Workplace