Job Responsibilities

The Tournant is responsible for the prompt preparation of all hot entrees, proper portion control and plate.  They may at times be required to prepare meals exhibition style to order for customers and serve customers during meal periods.

Essential Duties/Core Competencies

• Prompt preparation of all hot entrees and proper portion control, seasoning and flavor.

• Ensure the dining area is properly supplied with freshly prepared food.

• Provide outstanding customer and employee service at all times.

• Comply with all department and company rules, regulations, policies, procedures and internal controls and government rules and regulations.

• Ensure the proper storing of any leftover foods and closing down of workstations.

• Work in a safe manner at all times.

• Assist in other areas of the kitchen as necessary.

• Attend periodic meetings and training sessions.

• Promote positive public and employee relations.

• Present a neat and clean appearance at all times.

• Perform other duties as assigned.

• Must be ready and willing to adapt to last-minute operational and business changes.

• Able to cover multiple kitchen stations, must understand and work at each station in restaurant (grill, sauté, garde manger, pantry, etc.) as needed to support daily operations and cover staff absences

• Properly prepares and cooks menu items according to standardized recipes, presentation standards, and guest specifications.

• Monitors inventory and food supplies, alerting supervisors of shortages or product needs.

• Trains and supports line cooks or new team members when rotating through different stations.

• Adapts quickly to changing menus, events, and kitchen environments, demonstrating flexibility and technical skills.

• Collaborates with chefs and sous chefs to coordinate prep work, station setup, and smooth service flow.

• Checks and maintains proper equipment operation, reporting any issues or maintenance needs to supervisors.

• Participates in end-of-shift cleaning, breakdown, and organization to ensure readiness for the next day’s service.

Work/Educational Experience

• Must be at least 18 years old and have the ability to obtain the appropriate license pursuant to the applicable statute, rules and regulations.
  • Must have food service or Culinary Arts degree
• Three (3) years related culinary work
• Must be sanitation certified.
• SERV safe Certified.

Essential Requirements

To perform this job successfully, an individual must be able to perform each job responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical and Mental Demands:

The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job.

While performing the duties of this job, the Team Member is regularly required to talk or hear. The Team Member is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The Team Member is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such as lift or maneuver at least fifty (50) pounds, and prolonged sitting during the shift.

Language Skills:

Ability to read, analyze, and interpret documents, such as policy and procedure manuals and other related documents.  Ability to respond to common inquiries from other Team Members or guests. Fluency in English required.  Ability to write detailed instructions and correspondence.  Ability to effectively present information in one-on-one and small group situations.

Mathematical Skills & Reasoning Ability:

Ability to compute complex mathematical calculations. Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to decipher various reports and maintains reports upon request with strong decision-making and problem-solving skills. Ability to work well under pressure and deadlines.

Work Environment

The work environment characteristics described here are representative of those that exists while employees are performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The noise level in the work environment is typically moderate. When on the property or some back of house areas, the noise level increases to loud. Must be able to interact with internal and external guests in a professional manner.
• Must be able to work in very cold damp (below 41 degrees) or very hot environment (90 degrees or higher) for entire shift.  Must be able to wear required safety equipment for entire shift.
• Due to the unpredictable nature of the hospitality/entertainment industry, employees must be able to work varying schedules to reflect the business needs of the property

The Company is committed to achieving full equal opportunity without discrimination based on race, religion, color, sex, national origin, politics, marital status, physical disability, age or sexual orientation or any other status protected by law. We welcome the strength of diversity in our workforce.

Pay Transparency: 32.8425 - 43.7901

Working at Resorts World:

Resorts World New York City strives to provide our guests with world-class gaming, exquisite dining, and unique entertainment experiences. We are looking to hire an enthusiastic and dedicated team of professionals.