Chef Tournant

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen, including but not limited to: line cook, prep cook, pastry station, expediting, and dish room. Must have excellent communication skills, both written and verbal, and be able to effectively communicate with the Sous Chef, other chefs, cooks, and kitchen staff. Must be able to work in a fast-paced environment, prioritize tasks, and maintain a clean and organized workspace. Must be able to lift up to 50 pounds and stand for long periods of time. Must have a valid food handler's certification.