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About the Role

The Tournant is responsible for preparing all food items according to standardized recipes for the Restaurant, ensuring the highest standards for an appealing and appetizing product. This role also involves maintaining kitchen cleanliness, sanitation, and safety, while minimizing waste and maximizing cost/production efficiency.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to restaurant opening.
• Prepare and display buffet food items according to hotel standards.
• Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
• Maintain a clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Prepare all foods following hotel standard recipes; specials preparation under the direction of the Chef or Kitchen Supervisor.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury.
• Use Production Charts as specified by hotel standards.
• Support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations regarding food and storage standards and safety.
• Operate and maintain cleanliness of all kitchen equipment.
• Maintain a “Clean As You Go” policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.

Requirements

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Culinary experience required.
• Flexible and long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during entire shift.
• Ability to withstand temperature variations both hot and cold.
• Thorough knowledge of menus and the preparation required, according to hotel standards.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
• Knowledge of herbs and spices and proper use of each.

Skills

• Charbroiling
• Poaching
• Deep-frying
• Sauté
• Braising
• Roasting
• Par-cooking
• Herbs and spices knowledge

Location

• New York

Work Type

• Hourly

Education Level

• High School diploma or equivalent

About the Company

• Highgate is a premier real estate investment and hospitality management company recognized as an innovator.
• Highgate is a dominant player in U.S. gateway markets with a rapidly expanding presence in Europe, Latin America, and the Caribbean.
• Highgate’s portfolio exceeds $20B in asset value and generates over $5B in cumulative revenues.
• The company provides expert guidance through all stages of the hospitality property cycle.
• Highgate develops bespoke hotel brands and utilizes industry-leading proprietary revenue management tools.
• The company has an executive team with experienced hotel management leaders and is a trusted partner for ownership groups and major hotel brands.
• Highgate maintains corporate offices in London, New York, Dallas, and Seattle.