Job was saved successfully.
Job was removed from Saved Jobs.

This job is archived

Last Updated: 6/16/22

Job Description

Overview

Grove Park Inn

The AAA Four-Diamond Grove Park Inn is noted for understated elegance and southern charm; ten U.S. Presidents and countless luminaries from the worlds of art, entertainment, sports and politics have stayed at this hotel. The property offers sweeping views of the Blue Ridge Mountains, delectable restaurants, a Donald Ross golf course, tennis and fitness center, award winning spa and spacious convention facilities.

Omni Grove Park Inn's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Grove Park Inn may be your perfect match.

Job Description

The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef and his/her assigned production areas and outlets. 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 enables his/her team by ensuing equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current, and training is on-going.

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. The Chef Tournant should expect to be rotated into different areas with or without advance notice in regards business demands and career development. Chef Tournant rotations are at the sole on discretion of the Executive Sous Chef and Executive Chef.

Responsibilities

  • Ensures all food is prepared fresh and is of the highest quality
  • Strictly adheres to all recipes, methods and instructions from supervisor
  • Ensures team reports to work on-time and in a clean uniform
  • Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
  • Ensures development of team members through on-going training
  • Recognizes team members for successful achievements and contributions
  • Coaches team members immediately and professionally to minimize deficiencies and provide encouragement • Responsible for inventories to enable team members to successfully prepare mise en place • Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.
  • 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 •
  • Communicates and follows-through with appropriate departments to correct sanitation and or equipment issues • Responsible for accuracy in daily inventories and requisitions
  • Ensures proper rotation, storage temperatures, and proper storing procedures are observed
  • Communicates with purchasing to ensure successful coordination
  • Ensures all team members are properly equipped with uniforms, supplies, and tools • Communicates with Food & Beverage team in regards to special events, changes in forecasts, etc.
  • Keeps Executive Chefs, and Executive Sous Chef apprised of challenges productions and team members
  • Ensures recipes are constantly updated to reflect changes created by availability or direction from Executive Chef
  • Strives to continuously improve flow of production and all other outputs
  • Continuously monitors food and labor cost
  • Adjust production levels to meet forecast demands
  • Communicates with other departments to adjust production for joint product needs
  • Delegates workload to subordinates fairly and consistently while continually striving to improve flow of production
  • Adjusts scheduling appropriately in order to attend mandatory meetings
  • Schedules regular focus meetings with subordinates to increase communication
  • Continually maintains and updates daily and weekly reports in a timely manner

Qualifications

Experience

- 2+ year supervisory experience in high volume hotel /restaurant

- 1+ year experience in a high production volume hotel / restaurant

- 1+ year experience in a fine dining or upscale restaurant

- 3 + years of culinary experience.

Knowledge

-Strong knowledge of all basic cooking techniques

-Strong knowledge of classical European , International , and world cuisine

-Ability to lead in all areas of the resort including buffets, production, main restaurant

-Flexibility to work any shift in any area of responsibility

-Strong knoweledge of herbs, spices, flavorings

-Strong knoweledge of all kitchen equipment, tools, and supplies

-Ablity to provide leadership , motivation, and training

-Ability to utilize both microsoft word and microsoft excel programs

-Ability to create and write reports

Attributes

- Proactive team player

-must have a professional appearance & good hygeine

-pride in your work by creating positive energy ,excitement and fun

-problem solver who is passionate about hospitality

Company Details

Asheville, North Carolina, United States
AUTHENTIC LOCAL FEEL WITH EXCEPTIONAL SERVICE Omni Hotels & Resorts exists to give guests an authentic feel for the local flavor in leading business gateways and leisure destinations across North America. From exceptional golf and spa retreats to dynamic business settings, each Omni property blends seamlessly into the local culture while featuring four-diamond se...