Chef De Tournant (FT)

Grand Traverse Resort and Spa, 100 Grand Traverse Village Blvd, Acme, Michigan, United States of America Req #1641

Thursday, April 10, 2025

SUMMARY

This position will support all culinary operations in various kitchen locations throughout the Resort in ensuring smooth food operations and service. The ideal candidate is highly skilled, adaptable and thrives in a fast-paced environment. This role will provide support to ensure kitchen efficiency is maintained, provide cover for absences and consistency in food quality.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Rotate between kitchen stations, assisting where needed
• Support different sections, including sauté, grill, pastry and garde manger
• Ensure food quality, presentation and adherence to recipes
• Work closely with the Executive Chef and Sous Chef to maintain kitchen efficiency
• Assist with prep work, cooking and plating during busy service hours
• Maintain kitchen cleanliness and comply with health and safety regulations
• Understand and abide by environmental and health department best practices and the practices of the resort
• Assist in training and supporting junior kitchen staff when required and in accordance to GTRS standards
• Adapt quickly to new tasks and responsibilities
• Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items. Maintain a weekly waste sheet.
• Maintain open line of communication with Executive Chef & Executive Sous Chef & Director of Food and Beverage
• Monitors for consistency and adherence with special attention to details
• Maintain a high standard of sanitation and safety
• Stay up to date on current industry trends
• Maintain good rapport with fellow employees and reflect positive attitude
• Actively participate as a member of the management team

EDUCATION/EXPERIENCE

• College or culinary training or extensive cooking and production experience required; on-the-job training and extensive kitchen experience may substitute formal education
• 3 or more years of previous culinary experience in a professional setting required
• Prior experience in multiple kitchen stations preferred
• Experience in high-volume or fine dining establishments is a plus
• Minimum of 3 years work in a food preparation position
• Minimum of 1 year working in a supervisory role in a large kitchen
• Exceptional culinary and knife skills are required
• Food handler’s certification (as required by local regulations)

OTHER SKILLS AND ABILITIES

• Professional communication skills, oral and written
• Adaptability and ability to learn quickly
• Excellent time management and multitasking abilities
• Strong teamwork and communication skills
• Attention to detail and commitment to food quality
• Ability to work efficiently under pressure
• Knowledge of food safety and hygiene standards
• Organizational and leadership capabilities
• Efficiently solve problems
• Commitment to providing quality service
• Strong cost control skills with ability to meet or exceed budget goals

SUPERVISORY RESPONSIBILITIES (If applicable)

• Know how to work and train others in areas of the kitchen and be able to prepare all food menu items
• Ensure prep is getting done in a timely manner
• Order products for next day’s business
• Delegate work and requisition pick-ups to other employees
• Create daily specials for outlets when requested
• Ensure employees stay engaged and motivated
• Manage, address and document performance concerns of employee when necessary
• Prepare weekly schedule according to forecasted business

TYPICAL PHYSICAL DEMANDS

• Regularly required to stand, walk, talk or hear, listen, taste and smell
• Must be able to stand for long period of time; frequently required to sit
• Must be able to lift more than 50 Ibs., push heavy carts, and bend, stretch, kneel, lift, carry, and reach
• Safety Sensitive – positive will work daily with knives, slicers, hot oil, and gas stoves

TYPICAL MENTAL DEMANDS

• Requires the ability to interact with people beyond giving and receiving instructions
• Must be adaptable to performing under stress when confronted with an emergency
• Must be able to effectively handle stressful and compromising situations while remaining focused and professional
• Must be able to deal with difficult people without losing perspective
• Must be able to work productively under strict time restraints with variable deadlines
• Ability to perform basic math skills

WORKING CONDITIONS

Must be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot and humid environment. May be required to work in a confined space. Must follow all safety policies, procedures and standards as set by OSHA and the Health Department. Must be able to work flexible hours, sometimes long days, including early mornings, evenings, weekends and holidays.

COMMENTS

Native American Preference will apply. Must be able to pass a background investigation Drug Screen as a condition of employment. Must be able to work flexible hours and take on additional responsibilities when asked. Must adhere to company policies regarding strict confidentiality.

The above statements are intended to describe the general nature and level of work performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Management retains the right to add or to change the duties of the position at any time. Any qualifications to be considered an equivalent in lieu of stated minimums require prior approval of the Director of Human Resources.