Hotel Tournant | Job Descriptions |
Job Descriptions

Hotel Tournant

Reports to
Executive Chef and outlet chefs
To create the company experience by preparing the menu items and ingredients
  • Guests
  • Employees
  • Food and beverage team
Indicators of Success
  • Achievement of customer satisfaction and loyalty goals
  • Quality of food product
Areas of Responsibility
  • Deliver the company experience for guests.
  • Work with the hotel team to create the company experience for guests.
  • Create an environment for the guests designed to stimulate all senses through personal services, amenities and experiences.
  • Follow up with guests with additional services that enhance the guests’ experience.
  • Handle guest requests personally and/or refer as appropriate.
  • Demonstrates the hotel values when providing service and teamwork.
  • Prepare and properly garnish all food orders in accordance with menu specifications.
  • Prepare sauces, soups and hot and cold entrees in accordance with menu.
  • Present food using proper plate presentation techniques in a timely manner.
  • Coordinate completion of menu items with server.
  • Set up for meal periods by ensuring that stations are set up based upon anticipated volumes in a timely fashion.
  • Adhere to hotel standards for safe food handling and storage.
  • Keep equipment clean and in proper operating conditions.
  • Maintain cleanliness in all areas and stock coolers and storage areas.
  • Complete food requisitions to maintain inventory items and pick up the food from the storeroom.
Success Factors
  • Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
  • Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.
  • Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.
  • Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster or more efficiently.
  • Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
  • Foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance.
  • Develop self and others: Continually work to develop own capabilities and the capabilities of others.
Key Skills and Requirements
  • Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.
  • The ability to read, write and communicate verbally in English.
  • The ability to follow proper payroll and uniform procedures.
  • The ability to operate all kitchen equipment safely and properly in the kitchen.
  • The ability to utilize the computer system to read all orders.
  • The ability to prepare and present on a timely basis all foods for meal service.
  • The ability to respect and accommodate servers’ requests regarding guests personal preferences and requests.
  • The ability to handle all types of food and rotate it according to established procedure.
  • The ability to work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.
  • The ability to complete requisitions, obtain proper signatures, submit, pick up, transport and store all items.
  • The ability to work standing for up to ten hours in a kitchen environment.
  • The ability to clean all work and storage areas.
  • The ability to ensure a clean, neat and organized work area.
  • The ability to report and handle any accident immediately, no matter how minor.
  • The ability to maintain a good working relationship with other employees, providing instruction and encouragement as needed.
  • The ability to respond properly in any hotel emergency or safety situation.
  • The ability to perform other tasks or projects as assigned by hotel management and staff.
  • The ability to work as a team.
  • The ability to work flexible hours as hotel business changes.
  • The ability to cook a wide variety of foods in all modern and classical cooking techniques.
  • Standing /walking
  • Forward bend, squatting, reaching forward to retrieve items from cabinets.
  • Repetitive forward and lateral bend neck motions.
  • Lifting through height of 6” to 5’ (squatting or forward bend) from dolly to refrigerated or regular shelves.
  • Ability to lift weights up to 50 lbs.
  • Carrying boxes, bags, or containers a distance of 50 yards, including up and down stairs.
  • High school diploma or vocational certification.
  • A degree from a respectable culinary arts program.
  • Two years’ experience in a fine dining establishment or luxury hotel with over 200 rooms.
Hotel Tournant.doc