Chef Tournant

**Summary**

As a member of our talented Culinary Team, you are one of many on the team bubbling over with personality, humour, kindness, and sincerity. With a positive attitude and strong work ethic, you aim to please each and every guest that arrives by delivering a memorable food experience, one they will not soon forget. You are friendly, dynamic, and knowledgeable and willing to share those traits with the team. You will leverage your strong culinary and operational skills to partner with all stakeholders to meet or exceed standards and deliver outstanding experiences.

As a Chef Tournant, you provide versatile culinary leadership at the Sheraton Ottawa Hotel under the direct supervision of the Executive Chef and the Executive Sous Chef. His/her/their primary roles are: responsible for the preparation and oversight of the culinary quality, innovation and overall food experience; in the absence of Management, trouble-shoot any problems that may arise in the Kitchen, Stewarding, Front of House, and Staff Cafeteria; motivate, trains, and develops team members (Line Cooks) to deliver delicious, nutritious food, exceptional service, and accomplish daily goals and projects.

**The Essentials**

Responsibilities and essential job functions:
Produce high-quality hot and cold foods according to established recipes.

Delivers legendary customer service with a warm and friendly welcome, makes the guest comfortable and able to clearly describe food offerings and answer questions about the menu and the creation of alternative dishes to address possible allergens.

Checks food orders for accuracy and that the dish meets the hotel’s specifications and all brand standards. Coordinates food delivery from the kitchen to the guest table.

Able to work, organize and/or assist in all Kitchen areas (both hot and cold) with food preparation, plating, coordination with allergies, and overseeing the overall inventory of supplies and mise-en-place.

Maintain a high productivity level and oversee/communicate the general kitchen workflows.

Propose menu items that have a reasonable cost, good flavour and an imaginative presentation.

Ensure that food preparation and food rotation is optimized to minimize waste and control food cost.

Control all food quality by testing flavor, cooking process, and following HACCP rules.

Respect Sheraton standard programs such as food composting, recipes books and all management policies.

Assists with the set-up and tear-down of all culinary equipment needed to successfully orchestrate any Restaurant/Bar reservations, In-Room Dining orders or Banquet Event Order details.

Assists with new team member on-boarding by reinforcing performance standards and giving respectful coaching as required.

Works in compliance with Health & Safety regulations and department and hotel policies and procedures.

Thrives on learning and sharing new information by attending shift briefings, menu changes, department meetings

Contributes to a positive team environment, reinforcing good morale, respect, and integrity of

others.

Attends all training as required by the Company.

Performs all duties as assigned by Managers.

**The Bare Maximum**

(Knowledge, Skills, and Ability)
- Knowledge and passion for high-quality foods, local and seasonal ingredients, customer care, and overall hospitality
- Able to stand for majority of shift, some heavy lifting, walk for an extended period of time, lifting, carrying, bending, reaching, stopping, and placing objects
- Strong people skills (interpersonal, work as a team, build relationships)
- Superior communication and organizational skills
- Outgoing and friendly
- Organized and proactive with an ability to multitask
- Strong sense of urgency and “getting things done”

**The Requirements**
- Graduate of a 2+ year culinary program
- Food Handling Certification and Red Seal preferred
- Health and safety training including WHMIS, HACCP and Food Safe certification
- Experience in a high volume and fast-paced culinary environment
- Able to work a flexible schedule including weekends, nights, and holidays
- Previous hotel or restaurant experience needed (5 years in a luxury operation preferred)
- Ability to teach and mentor others

**The Facts**

**Health and Safety**:
Under the OHSA, a Chef Tournant is required to ensure that:

- Work in the manner and with the protective devices, measure and procedures required.
- Use or wear the equipment, PPE or clothing required by the Sheraton Ottawa Hotel.
- Advise of the existence of any potential or actual danger to their wellbeing of which the supervisor is aware.
- Where prescribed, will be provided with written instructions as to the measures and procedures to be taken for their protection.
- Ensure every reasonable precaution is taken for the protection of themselves and the guest.

On a daily basis, the Chef Tournant is responsible to reinforce and demonstrate a positive ‘Health & Safety’ attitude and working climate. All saf