Chef Tournant

This is a remote position. The Chef Tournant’s 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 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. ESSENTIAL FUNCTIONS 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 Communicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories Communicates with other departments to adjust production for joint product needs Delegates workload to subordinates fairly and consiste