Tournant (cook) Substitute
$66,560–$87,360 year
On-siteNew York City, New York, United States or New York, United States
Job Summary
Prepare food items across hot, cold, grill, fry, and sauté stations while adhering to standardized recipes and real-time culinary direction. Execute station prep, mise en place, and food production for restaurant outlets and banquet events, ensuring all items meet quality and safety standards. Maintain a clean, sanitary kitchen environment by following NYC Health Department regulations, rotating stock, and performing nightly equipment cleaning. Assist with inventory, ordering, and reporting low stock levels to the chef on duty. Work extended shifts including nights, weekends, and holidays as required.
Required Qualifications
- High school diploma or equivalent
- Minimum of 2 years' experience in a professional culinary setting
- Experience preferably in a hotel or banquet environment
- Ability to stand for the full duration of shift
- Must be able to lift up to 50 lbs occasionally and 20 lbs frequently
- Comfortable working in variable temperatures (hot and cold)
- Flexibility to work nights, weekends, and holidays and long hours as scheduled
- Ability to stand for extended periods
- Ability to lift, carry, push, or pull up to 50 lbs occasionally and 20 lbs frequently
- Comfortable working in hot and cold environments
- Flexibility to work weekends, holidays, and extended hours as required
- Must correctly answer a minimum of 70% of a 10-question quiz monthly regarding menu knowledge, ingredients, techniques, and tools
- Possess full knowledge of all menus and required preparation techniques as per F&B standards
- Ability to recognize quality and freshness of food items such as fruits, vegetables, meats, cheese, dairy, fish, etc.
- Maintain flexibility to work any kitchen station (hot line, sauté, grill, fry, garde manger, etc.)
- Must have the ability to help all other tournants with station mise en place and help as needed
- Demonstrate ability to learn and adapt to new techniques, recipes, and methods as menu evolves
- Communicate clearly and effectively, both verbally and in writing, with colleagues and supervisors
- Multitask and prioritize duties to meet service timelines and deadlines
- Demonstrate initiative and a team-first attitude
- Be attentive, friendly, helpful and courteous to all guests, managers and fellow employees
- Be familiar with the hotel and where everything is located
- Practice 'guest first' mentality at all times
- Be familiar with fire extinguishers, locations and know how to use them
- Ensure overall guest satisfaction
- Follow safe work practices to prevent injury or accidents
- Report faulty equipment to management immediately
- Maintain a 'Clean As You Go' policy at all times
- Maintain a friendly, professional demeanor and service-oriented demeanor at all times
Desired Qualifications
- High school diploma or equivalent preferred
- It would be beneficial but not required to have a SERV Safe certified or hold a valid New York Food Handler's License
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