Tournant; cook

Overview

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, saute), 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.

• 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.
• Follow company standards regarding uniform, grooming, and behavior.
• Attend all required meetings and trainings.
• Comply with proper time clock and attendance standards.
• Follow all safety, sanitation, and health regulations (including DOH requirements).
• 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.
• Execute station prep, mise en place, and food production for restaurant outlets.
• 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, saute, grill, fry, garde manger, etc.).
• Prepare buffet displays, breakfast pastries, fruit cutting, and sauces as needed.
• Ensure all food items are cooked and presented to standard recipes and quality expectations.
• Assist in preparation of juices, syrups, and fruit for bar service.
• Maintain a clean and sanitary kitchen following all NYC Health Department standards and hotel policies.
• Follow uniform and grooming standards.
• Apply proper storage techniques, including FIFO, temperature control for TCS foods, and appropriate labeling/dating.
• Execute nightly cleaning of workstation, including refrigeration and hot line equipment.
• Participate in daily cleaning of walk‑ins, with rotation of stock and removal of low‑quality items.
• Report any equipment issues or safety hazards to culinary management promptly.
• Know location and proper use of all fire safety equipment.
• Communicate low stock levels and 86 items to chef on duty.
• Receive and inspect all food and beverage requisitions; ensure accurate invoicing, proper labeling, and storage.
• Track waste and breakage using designated log(s).
• Assist in storage and rotation of dry goods, produce, proteins, and seafood to meet DOH and hotel standards.
• Must have the ability to help all other tournants with station mise en place and help as needed.
• Participate in preparation for banquets and prioritize tasks based on event timelines.
• Demonstrate ability to learn and adapt to new techniques, recipes, and methods as menu evolves.
• Contribute to team efficiency through collaboration and shared responsibilities.
• Support cross‑training across different kitchen areas.
• Maintain confidentiality and demonstrate initiative in anticipating kitchen or guest needs.

• High school diploma or equivalent preferred.
• Minimum of 2 years' experience in a professional culinary setting, preferably in a hotel or banquet environment.
• It would be beneficial but not required to have a SERV Safe certified or hold a valid New York Food Handler's License.