Tournant (Temporary Assignment) (Finance)

Job Description Summary

The Tournant prepares all food items while giving attention to cleanliness and sanitation, quality standards, taste, timeliness, and cost effectiveness with respect for fellow cooks and the hotel environment.

Job Description

Work Environment

This position requires working indoors in a fast-paced service environment, where you'll need to tolerate extreme temperatures and be able to work at any station in the Main kitchen, Outlet kitchen and Banquet kitchen. This position reports to Executive Chef, Chef de Cuisine and Sous Chefs.

Physical Demands

• The individual in this role may occasionally exert up to 50 pounds of force, and/or frequently or constantly exert 20 pounds of force.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• The person in this role may be asked to lift, carry, push, pull, or otherwise move objects.
• Must be able to tolerate extreme temperatures, such as those in freezers and on loading docks.
• This position requires the ability to stand for the entire shift, with frequent bending, kneeling, and reaching.

Expected Hours of Work

• Flexibility to work variable days, including weekends and holidays, is required.
• Flexibility to work variable shifts (days, nights, overnights) is essential.
• Ten to twelve-hour shifts are sometimes necessary.

Education and Experience

• A high school diploma or GED is preferred, and a culinary education degree is a definite plus.
• A ServSafe or NYC Food Protection Certification is required.
• All applicants must also be proficient in reading, writing, and speaking English
• All applicants must be familiar with 4-5 star hotel culinary operations.

Principle Duties and Responsibilities (Essential Functions)

• Prepare food orders in a timely and consistent manner, ensuring they meet established quality standards.
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Continue prep work after the meal period for the next meal service
• Check P.O.S. printer at the workstation; ensure that it is in working order and there is enough paper available for the shift.
• Inform the Sous Chef of any shortages before the item runs out.
• Conduct quality control checks on all meals to guarantee consistency and taste.
• Operate all kitchen equipment safely and responsibly.
• Handle and store food items according to safety and sanitation guidelines.
• Maintain a clean and sanitized workspace, including completion of all opening and closing duties.
• Adhere to all established safety and sanitation policies.
• Maintain a high standard of personal appearance and grooming.
• Complete any additional duties or projects assigned by management.
• Meet with Executive Chef /Sous Chef to review assignments, anticipated business levels, changes and other pertinent information
• Opening Shift- Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins), secure keys.
• Closing Shift- Break down workstation and complete closing duties; Turn off all equipment not needed while restaurant closed; Cool down all hot items for next day; Wrap, cover, label and date all items being put away; Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves; Review status of work and follow-up actions required with the Executive chef/Sous Chef before leaving)
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests
• Minimize waste and maintain controls to attain forecasted food cost
• Disinfect and sanitize cutting boards and worktables by Food Safety Guidelines.
• Transport empty, dirty pots and pans to the pot wash station.
• Must attend designated meetings from HR.

Qualifications

• Demonstrates exceptional organizational skills and meticulous attention to detail.
• Proficient in prioritization and time management.
• Able to accurately interpret and follow recipes.
• Manages and prepares food stations in strict adherence to Food Safety Guidelines.
• Competent in forecasting and managing food preparation for future needs.
• Skilled at receiving and organizing all deliveries according to Food Safety Guidelines.
• knowledgeable about banquet operations, high-volume breakfast and lunch services, and First-In, First-Out (FIFO) principles.
• Possesses the ability to work independently with a high degree of performance.
• Maintains a consistently clean and organized workstation.
• A clear and decisive thinker who remains calm under pressure to resolve problems effectively.
• Communicates clearly and professionally, both verbally and in writing, with guests, vendors, and colleagues.
• Maintains a helpful and courteous demeanor, consistently delivering a high level of guest or client satisfaction.
• Collaborate effectively with chefs and management as needed.
• Demonstrates flexibility to work variable shifts, including weekends, nights, and holidays.
• Willing to work extended hours as required, with overtime available and sometimes expected.
• Ability to perform job functions with minimal supervision.

Go Beyond @SonestaHotels

We are an organization built on people, thoughts, and ideas, all working towards fulfilling our simple mission: to wow every guest, team member, partner, and community we operate in by delivering quality, value, and amazing hospitality. We will achieve our mission by being passionate about exceeding expectations-by being persistent, resilient, and constantly seeking new and creative ways to succeed. "Doing the Right Thing" and "Going Beyond" are the principles that guide our every action.

We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, protected veteran status, or any other characteristic protected by local, state, or federal laws, rules, or regulations.

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be an exhaustive list of all responsibilities or qualifications for the job. This job description is subject to change at any time.

Additional Job Information/Anticipated

Pay Range

Hourly compensation range is $25.40 - $33.87. Base pay offered may vary depending on various factors, including but not limited to job-related knowledge, skills, and specific/overall experience.

Benefits

Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:

• Medical, Dental and Vision Insurance
• Health Savings Account with Company Match
• 401(k) Retirement Plan with Company Match
• Paid Vacation and Sick Days
• Sonesta Hotel Discounts
• Educational Assistance
• Paid Parental Leave
• Company Paid Life Insurance
• Company Paid Short Term and Long Term Disability Insurance
• Various Employee Perks and Discounts
• Hospital Indemnity
• Critical Illness Insurance
• Accident Insurance

Sonesta is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.