Tournant; cook

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Compensation Type

Hourly

Highgate Hotels

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.

With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen.

The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive out performance and maximize asset value.

With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands.

Location

Hyatt Regency Times Square is perfectly located in the heart of Times Square excitement, situated directly on Broadway between 48th and 49th Streets. This iconic, ultra-modern, full‑service hotel is surrounded by Broadway theaters and close to world‑famous shopping and sightseeing. The hotel has 795 modern, newly renovated guestrooms.

The Tournant is a versatile and skilled culinary team member responsible for preparing all food items across various kitchen outlets and banquet events in accordance with standardized recipes and real‑time direction from the culinary leadership team. This position requires adaptability to work various stations (hot, cold, grill, fry, sauté), while upholding the highest standards of food quality, presentation, cleanliness, and safety.

The Tournant also assists in inventory, ordering, and maintaining an organized and efficient kitchen environment.

• Stand for extended periods and lift, carry, push, or pull up to 50 lbs occasionally and 20 lbs frequently.
• Work comfortably in hot and cold environments and at any kitchen station (hot line, sauté, grill, fry, garde manger, etc.).
• Provide flexibility to work weekends, holidays, extended hours, nights, and long shifts as required.
• Follow company standards regarding uniform, grooming, behavior, and safety, sanitation, and health regulations (including DOH requirements).
• Attend all required meetings and trainings, comply with proper time clock and attendance standards.
• Perform a minimum of 70% correct answers on a 10‑question monthly menu knowledge quiz.
• Possess full knowledge of all menus and required preparation techniques as per F&B standards; execute station prep, mise en place, and food production for restaurant outlets.
• Recognize quality and freshness of food items such as fruits, vegetables, meats, cheeses, dairy, fish, etc., and ensure all food items are cooked and presented to standard recipes and quality expectations.
• Prepare buffet displays, breakfast pastries, fruit cutting, sauces, juices, syrups, and fruit for bar service as needed.
• Maintain a clean and sanitary kitchen following all NYC Health Department standards and hotel policies; apply proper storage techniques including FIFO, temperature control for TCS foods, and appropriate labeling/dating.
• Execute nightly cleaning of workstations, refrigeration and hot line equipment, and daily cleaning of walk‑ins with stock rotation and removal of low‑quality items.
• Report any equipment issues or safety hazards to culinary management promptly and know the location and proper use of all fire safety equipment.
• Communicate low stock levels and 86 items to chef on duty; receive and inspect food and beverage requisitions, ensure accurate invoicing, proper labeling, and storage; track waste and breakage using designated logs; assist in storage and rotation of dry goods, produce, proteins, and seafood to meet DOH and hotel standards.
• Assist all other tournants with station mise en place, help prepare for banquets, prioritize tasks based on event timelines, learn and adapt to new techniques,…