Top 1165 Buffet chef Jobs

Chef Tournant
Crew Life at Sea —Miami, FL
- $3,100 a month
- Full-time
- Customer service
- English
- Mid-level
Quick Apply
Junior Executive Sous Chef (BL5)
Crew Life at Sea —Ohio
- 5 years
- Mentoring
- Experience equivalent to degree accepted
Executive Sous Chef
American Cruise Lines —Milwaukee, WI
- Full-time
- ServSafe
- 5 years
- Pass drug screening
- Dental insurance
- Vision insurance
Quick Apply
Sous Chef
American Cruise Lines —Milwaukee, WI
- Full-time
- ServSafe
- Pass drug screening
- Mid-level
- Dental insurance
- Vision insurance
Quick Apply
Chef de Cuisine
Kukio Golf and Beach Club —Kailua-Kona, HI
- $105,000 - $115,000 a year
- Full-time
- Mid-level
- Organizational skills
- Experience equivalent to degree accepted
- Health insurance
- Dental insurance
Quick Apply
SOUS CHEF - 6 Month Contract
Esalen Institute —Big Sur, CA
- $25 - $35 an hour
- Full-time
- Customer service
- Mid-level
- Residential
- Health insurance
- Dental insurance
Quick Apply
Sous Chef
Mashomack Fish and Game Preserve Club —Millbrook, NY
- $63,000 - $68,000 a year
- Full-time
- Mid-level
- Microsoft Office
- Ability to climb stairs
- Health insurance
- 401(k)
Quick Apply
Sous Chef
Park City Club —Dallas, TX
- $62,000 - $68,000 a year
- Full-time
- Microsoft Outlook
- ServSafe
- Mentoring
- Health insurance
- Dental insurance
Quick Apply
Prep Cook
The Rose Gaming Resort —Dumfries, VA
- From $16 an hour
- Part-time
- 3 years
- Ability to lift 50 pounds
- Driver's License
- Health insurance
- Dental insurance
Quick Apply
Head Chef / Kitchen Manager — Established Restaurant & Sports Bar
Greater Boston Restaurant —Newton Centre, MA
- $60,000 - $90,000 a year
- Weekends as needed
- ServSafe
- In-person
- Senior level
- Paid time off
- Food provided
Quick Apply
7d
Retreat Center Chef
Meadowkirk Retreat at Delta Farm —Middleburg, VA
- $25 - $45 an hour
- Part-time
- Background check
- Microsoft Excel
- Culinary experience
- Relocation assistance
- Health insurance
Quick Apply
14d
Banquet Chef
Traditions at the Glen —Johnson City, NY
- $18 - $20 an hour
- Weekends as needed
- Culinary experience
- Mid-level
- Hotel
- Health insurance
- Paid time off
Quick Apply
14d
Catering and Banquet Chef
Grove —Lakewood Ranch, FL
- $22 - $35 an hour
- Online Application
- Background check
- Management
- Culinary experience
- Health insurance
- Dental insurance
Quick Apply
Sous Chef
The Cambridge Club of Aberdeen —Aberdeen, NJ
- $62,000 - $65,000 a year
- Full-time
- Mid-level
- Ability to climb stairs
- Ability to lift 50 pounds
Quick Apply
Breakfast Cook
MIRROR LAKE INN RESORT & SPA —Lake Placid, NY
- $23 - $26 an hour
- Weekends as needed
- Inventory management
- Cooking
- In-person
- Paid training
- AD&D insurance
Quick Apply
Pastry Cook / Baker
River Oaks Country Club —Houston, TX
- $17 - $18 an hour
- Full-time
- Serving
- English
- Mid-level
- Disability insurance
- Health insurance
Quick Apply
Retreat Services Associate (FOH)
Adamah, Inc. —Falls Village, CT
- $18 - $19 an hour
- Part-time
- Background check
- Serving
- Customer service
- Health insurance
- Dental insurance
Quick Apply
Banquet Cook
The Shore and Country Club —Norwalk, CT
- Weekends as needed
- Mid-level
- Ability to lift 50 pounds
- 2 years
Quick Apply
Sous Chef - Team Member Dining
Snoqualmie Casino & Hotel —Snoqualmie, WA
- $64,328.29 - $70,761.12 a year
- 12 hour shift
- Microsoft Word
- Cooking
- Mid-level
- Free parking
- Disability insurance
Quick Apply
Private Chef
Eats by ATX —Austin, TX
- $30 - $35 an hour
- Contract
- Customer service
- Mid-level
- Ability to lift 50 pounds
Quick Apply

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Chef Tournant

Crew Life at Sea -
Miami, FL

Quick Apply

Job Details

Full-time
$3,100 a month

Qualifications

Buffet service
Kitchen health and safety standards
Report writing
Equipment safety procedures
Environmental protection
Customer service
Spreadsheets
Word embeddings
English
High school diploma or GED
Hospitality industry experience
Team training
Food & beverage production
Managing kitchen staff
Productivity software
Delegation
Team motivation (leadership skill)
Environmental safety protocols
Food preparation equipment operation

Full Job Description

Description:

The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef and his/her assigned production areas and outlets. The Chef Tournants primary responsibilities are to ensure all communication, standards, policies, and expectations are communicated to his/her team and then executed flawlessly. He/she achieves the objectives through communication, organization, and training. The Chef Tournant enables his/her team by ensuring equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current, and training is on-going.

The Chef Tournant is expected to be a hands-on supervisor who leads his/her team by example. The Chef Tournant is assigned to be directly responsible for one or more outlets or production areas in the following categories: production, alternative restaurants, buffets, or main galley. The Chef Tournant should expect to be rotated into different areas with or without advance notice in regards business demands and career development. Chef Tournant rotations are at the sole on discretion of the Executive Sous Chef and Executive Chef.

Responsibilities:

Ensures all food is prepared fresh and is of the highest quality
Strictly adheres to all recipes, methods and instructions from supervisor
Ensures team reports to work on-time and in a clean uniform
Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
Ensures development of team members through on-going training
Recognizes team members for successful achievements and contributions
Coaches team members immediately and professionally to minimize deficiencies and provide encouragement
Responsible for inventories to enable team members to successfully prepare mise en place Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.
Maintains and reports waste log to supervisors on a daily/weekly basis
Checks outlet(s) upon arrival to determine status of outstanding safety, or equipment issues
Checks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling Maintains USPH/FDA standards
Communicates and follows-through with appropriate departments to correct sanitation and or equipment issues Responsible for accuracy in daily inventories and requisitions
Ensures proper rotation, storage temperatures, and proper storing procedures are observed
Communicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories
Ensures all team members are properly equipped with uniforms, supplies, and tools Communicates with Food & Beverage team in regards to special events, changes in forecasts, etc.
Keeps Executive Chef, Chefs Personal Assistant, and Executive Sous Chef apprised of challenges productions and team members
Ensures recipes are constantly updated to reflect changes created by availability or direction from Executive Chef
Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive Sous Chef
Evaluates subordinates every three months
Continuously monitors food and labor cost in accordance with CBH
Controls and decreases waste by maintaining logs to submit daily/weekly
Adjust production levels to meet forecast demands
Communicates with other departments to adjust production for joint product needs
Delegates workload to subordinates fairly and consistently while continually striving to improve flow of production
Adjusts scheduling appropriately in order to attend mandatory meetings
Schedules regular focus meetings with subordinates to increase communication
Continually maintains and updates daily and weekly reports in a timely manner

Requirements:

Education:

High School Diploma or Equivalent required
Culinary School 2-4 year degree or foreign equivalency preferred

Experience:

1+ year supervisory experience on cruise ship or high volume hotel/restaurant
1+ year experience in a high production volume restaurant/hotel
1+ year experience in a fine dining or upscale restaurant
3+ years of culinary experience (may be combined with formal culinary training)

Knowledge:

Strong knowledge of all basic cooking techniques
Strong knowledge of Classical European, International, and World Cuisine, including cooking philosophies and principles
Ability to lead in all areas of the galley including buffets, production, alternative restaurants and main galleys
Flexibility to work any shift in any area of responsibility without notice
Strong knowledge of herbs, spices, flavorings
Strong knowledge of all kitchen equipment, tools, and supplies
Ability to provide leadership, motivation and training Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.

Special Requirements:

MANAGERIAL/ORGAINIZATIONAL REQUIREMENTS:

Ability to convert recipes from metric to U.S. and vice versa for both volume and weight
Ability to utilize both Microsoft Word and Microsoft Excel Programs
Ability to create and write reports in English in professional and concise terms

Notes:

ATTRIBUTES:

Proactive, Team Player, Problem Solver Passionate about hospitality and customer service driven
Must have a professional appearance and good hygiene
Respect for all co-workers and guests
Pride in your work by creating positive energy, excitement and fun
Able to work 7 days a week
Demonstrate positive behaviors; smiling, being polite and courteous
Able to develop a camaraderie with team members
Ability to live in close quarters, share limited space with other cabin-mates

Quick Apply

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