Chef Tournant

$64,480 - $77,376/Yr

The Inn At Rancho Santa Fe - Rancho Santa Fe, CA

Full-time - Mid Level

Rancho Santa Fe, CA

51-100 employees

About the position

The Chef Tournant at The Inn at Rancho Santa Fe plays a crucial role in the culinary team, working closely with the Executive Chef to oversee food preparation and kitchen operations. This management-level position requires a hands-on approach to ensure high standards of food quality, safety, and presentation while also mentoring kitchen staff and managing inventory within budget constraints.

Responsibilities

• Produces innovative and diversified menus that reflect the restaurant's overall vision.
• Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.
• Organizes schedules and directs the work of the kitchen staff ensuring that kitchen operations are carried out quickly and effectively.
• Designs aesthetic plating presentations.
• Ensures that hygiene and food safety requirements are met.
• Maintains kitchen inventory and assigned budget.
• Approaches all encounters with guests and employees in a friendly service-oriented manner.
• Maintains high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working.
• Maintains regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel.
• Complies at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Complies with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR, and First Aid.
• Maintains a friendly and warm demeanor at all times.
• Ensures that all kitchen personnel fulfill their job functions appropriately.
• Creates menus and food presentation.
• Addresses and resolves all customer problems in an efficient and effective manner.
• Performs spot checks for menu accuracy and taste.
• Minimizes spoilage, waste, and overproduction.
• Regularly reviews house counts, forecasts, and VIP lists.
• Monitors all Banquet and Catering activity.
• Maintains all kitchen inventories.
• Prepares annual reviews of employees.
• Assists in the achievement of departmental objectives and goals.
• Expedites peak meal periods by maintaining a 'hands-on' approach.
• Works within monthly set food cost budget, adjusts food requisitions, and controls waste.
• Familiarizes with all Aimbridge Hospitality policies and house rules as well as hospitality terminology.
• Ensures that plating standards and use records are posted according to Aimbridge Hospitality standards.
• Reviews food sales for accuracy daily.
• Performs any other duties as requested by the General Manager.

Requirements

• Typically requires a Bachelor's degree and 2 to 4 years of experience in a high volume full service restaurant.
• Possesses comprehensive knowledge of subject matter.
• Must be proficient in Windows Operating Systems, company-approved spreadsheets, and word processing.
• Ability to work a flexible schedule.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful high-pressure situations.
• Must be effective in handling problems in the workplace including anticipating, preventing, identifying, and solving problems as necessary.
• Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data and basic arithmetic functions.
• Must maintain composure and objectivity while under pressure.