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Chef Tournant

Company: Galt House Hotel
Location: Louisville
Posted on: November 26, 2022

Job Description:

As Chef Tournant, your main responsibilities will be to assist the Executive Chef to support the Chefs De Cuisine at our Restaurants while providing leadership and setting high standards of conduct with regards to associates, guest satisfaction, food product and planning. You will be responsible for all functions related to purchasing, production, preparation and presentation of all food for the Restaurant in a safe and sanitary work environment.

*Essential Job Functions and Responsibilities*

*Safety and Environmental Performance*

* Lead the safety effort by personal example
* Support full hotel compliance with safety rules to further our goal of zero (0) accidents and encouragement of reporting and correcting near misses
* Adhere to SOPs and other work procedures as required to assure guest satisfaction and consistency
* Immediately report all injuries to the supervisor or manager on duty and to the security manager on duty

*Work Requirements*

* Assist the Executive Chef in the planning and development of menus and recipes and ensure the correct preparation and consistency in presentation for all food items prepared by training and demonstration.
* Develop daily specials with a focus on involvement and input from other chefs.
* Recognizes superior quality products, presentations and flavor.
* Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control.
* Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards.
* Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
* Provide guidance to sous chefs on daily record lists and monthly self-audits.
* Maintain a control system which will assure quality and portions consistency, monitor food shipments to ensure they meet established purchasing specifications, and train staff on the importance of food preparation and controls.
* Assist the Executive Chef with performance goals, creativity, efficiency and productivity for all kitchen and service staff.
* Coordinates outlet production in restaurants and retail spaces.
* Helps the Executive Chef research and test new food products in conjunction with Company initiatives.
* Manages day-to-day operations, ensuring the quality standards and meeting the expectations of the customers daily.
* Research guest preferences and develop menus that incorporate local foods and flavors in a fine dining experience.
* Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen to ensure that established cultural and core standards are met.
* Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
* Participates in training the Restaurant staff on menu items including ingredients, preparation methods and unique tastes.
* Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
* Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
* Manage the kitchen operation.
* Create a team environment that works harmoniously and professionally.
* Demonstrate new cooking techniques and equipment to staff.
* Encourage and build mutual trust, respect, and cooperation among team members.
* Must be able to work a flexible schedule including weekends.
* Ensure a high standard of food quality, taste, presentation and sanitation.
* Ensure all processes, equipment, employees, and methods comply with federal, state, and local laws regarding cleanliness, safety, and documentation.
* All other duties as required.


* Culinary Degree or equivalent experience.
* Restaurant Executive Chef, or Executive Sous Chef experience required.
* 3+ Years management or supervisory experience.
* Demonstrated knowledge of current restaurant industry trends
* Knowledge of proper food handling and safety procedures.
* Ability to prepare food according to the hotel standard and guest expectations.
* Ability to multitask and accomplish a heavy work load in a timely manner while under pressure.
* Skilled at managing a team and training line staff to cook properly and follow standards.
* Ability to adhere to and enforce company policies and procedures.

*Working Conditions*

This job operates in a hotel kitchen. This role routinely uses kitchen equipment and appliances such as meat slicers, grills, stoves, ovens, mixers, refrigerators, freezers, dish machines, etc. This is a full-time exempt position with expectation to work the necessary business hours to deliver high quality experiences for our guests and to ensure the professional operation of the Culinary Department.

*Physical Requirements*

* Regularly required to talk or hear
* Will be subjected to wet floors, temperature extremes, and loud noises
* Must be able to bend, stoop, lift, and carry up to 50 pounds on a regular basis
* Must be able to stand for long periods of time and move from area to area in the kitchen.

*Direct Reports*

Manages day to day food operations for the restaurant, retail outlets, and associate cafeteria. Oversees all line staff for restaurant, retail and stewarding.

Job Type: Full-time

* 401(k)
* 401(k) matching
* Dental insurance
* Health insurance
* Paid time off
* Vision insurance
Experience level:
* 3 years
Pay rate:
* Yearly pay
* Day shift
Supplemental pay types:
* Bonus pay
* Signing bonus
Weekly day range:
* Weekend availability
Work setting:
* Hotel

Ability to commute/relocate:
* Louisville, KY 40202: Reliably commute or planning to relocate before starting work (Required)

* Culinary experience: 3 years (Preferred)

Work Location: One location%58047475%

Keywords: Galt House Hotel, Louisville , Chef Tournant, Other , Louisville, Kentucky

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