Chef Tournant, Ghost Kitchen

Primary Job Duties: – Includes but is not limited to:

• The primary function is to step in and work at different kitchen stations as needed, whether due to staff shortages, during busy service periods, or when a particular station requires extra support.  

• They ensure that all dishes are prepared according to RWLV specific standards for taste, presentation, and portioning.  

• The chef tournant may assist with food preparation, plating, and other tasks to maintain a smooth workflow within the kitchen.  

• In some cases, they may be involved in inventory management, food requisitions, and staff supervision.  

• Supervise Chefs, Team Members, and food preparation in main focused areas of property 

• Conduct daily walk-throughs of assigned outlets to ensure full compliance with Health Department regulations and enforce quality control of products. 

• Work closely with the Stewarding department to monitor cleanliness of all back of house areas, equipment, and dining ware.  

• Ensure that food stock and par levels within the department and warehouse areas are of high quality and meet forecasted needs based on resort occupancy.  

• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc. 

• Perform other job-related duties as requested 

• Understanding and dealing with Union contracts and employee

Qualifications: Includes but is not limited to:   

• Strong knowledge of various cooking techniques and cuisines is essential, as they may be required to work in different areas of the kitchen.  

• The ability to quickly adapt to different stations and tasks is crucial.  

• A commitment to maintaining high standards of food quality and service is vital.  

• Collaboration and communication with other kitchen staff are important aspects of the role.  

• While a culinary degree is often preferred, previous experience in a similar role, such as a chef de partie or sous chef, is typically required.  

• Ability to write routine reports, purchase orders, menus and correspondences. 

• Ability to effectively communicate in English. 

• Excellent customer services skills. 

• Ability to successfully lead and mentor a team. 

• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures. 

• Ability to work varied shifts, flexible, including nights, weekends and holidays. 

• Polished appearance and demeanor. 

Minimum Education and Experience: 

• At least five years of experience in a Chef role in a similar or related field.   

• At least ten years of experience in F&B in a similar or related field.  

• Must be 21 years of age 

Preferred:  

• Degree in Culinary Arts or a related field. 

• Previous experience in buffet, catering or banquet operation(s). 

• Previous experience managing a multi-outlet venue.  

• Fluent in more than one language.  

• Previous experience working in a large, luxury resort setting. 

Certificates, Licenses, Regulations: 

• Must have a valid Servsafe Manager Certification  

• Proof of eligibility to work in the United States 

• Position required licenses