JOB TITLE: Tournant
DEPARTMENT: Food and Beverage
REPORTS TO: Executive Chef
STATUS: Hourly Non-Exempt
About Rolling Hills Country Club:
Established in 1965, Rolling Hills Country Club is a private, family-friendly country club perched upon the rolling hills of Palos Verdes Peninsula with expansive skyline views of the Los Angeles Basin and San Gabriel Mountains. The construction of the new clubhouse and golf course in 2018 brought a new vision of excellence. A brand-new championship golf course designed by world-renowned golf architect, David McLay Kidd. The luxurious 70,000 sq. ft. clubhouse was designed by one of the most celebrated clubhouse architects in the West, Robert Altevers. Club amenities include the championship golf course, 400-yard double-sided driving range complete with nine regulation greens that can double as a Par 3 executive course, golf academy including state-of-the-art technology including Trackman, Boditrak, and SAM Putt Lab, tennis courts, athletic facility, aquatic center, kids club, elegant spa, fine and casual dining, magnificent banquet event spaces, secluded conference rooms, stately locker rooms, and premier service distinguishing Rolling Hills Country Club as the preeminent leader in the private club experience. We are seeking a Line Cook to work with our Kitchen team. If you are motivated, energetic, enthusiastic, and you believe in excellence, this is the position for you.
Job Summary (Essential Functions)
A tournant must be able to run each one of these departments by his/her selves as needed by the chef, he or she should be able to help groom younger cooks and also assist in maintaining a clean and sanitary kitchen.
The tournant should present his or herself in a professional manner that represents the TEAM and the product they serve.
Qualifications:
Saucier- A cook who is well-rounded in sauce making. Mother sauces and a wide variety of other sauce techniques and emulsifications
Poissoneir- A cook who has developed the art of cooking fish, breaking down fish, and can execute specials under the Executive Chef’s guidelines
Friturier- A cook who can work a deep fryer. This cook should be able to cook fish, starches and can make a variety of garnishes
Garde Manager- A cook who can work with cold food such as salads, cold garnishes, terrines, Molecular Gastronomy, the shaping of fruits and vegetables
Gillardian- A cook who masters the grill from large cuts of meat to a basic hamburger according to toe the Kitchen specs or the Executive Chefs guidelines
Rotisseur- A cook who can handle braising meats, stocks, and side cuts
Entremetier- A cook who understands the development of vegetables. This job needs to have patience and the understanding of how a multitude of vegetables work
Experience:
5-10 years cooking experience in a reputable kitchen with like-mined cooks
Has mastered most of the stations in a kitchen and can assist with grooming younger cooks
Works well under extreme pressure
Physical Requirements:
Requires ability to bend, stoop, lift, balance, and carry items up to 50lbs
Ability to stand for prolonged periods of time
Ability to work with flammable materials, and toxic cleaning chemicals as well as sharp knives and other objects
Ability to move about freely on a multi-floor building
Primary Functions and Responsibilities:
Prepares food by recipe or direction from Chef and Sous Chefs
Strictly adheres to Sanitation Code
Ensures work area and kitchen is kept clean
Maintains a neat and professional appearance
Works together as a team with other coworkers and departments
Covers, dates and stores food properly
Identifies products needs through a prep list and maintains quality and amounts needed
Reduce food waste by preparing properly and handling correctly
Follows safety and good handling of knives and kitchen equipment
Assures that all safety, accident and emergency policies and procedures are in place and consistently followed
Has station ready by service and all products are fresh and seasoned correctly
Special requests by members will be prepared when does not affect the flow of service to other members
Specials and menu suggestions should be brought to Chefs for approval
Works indoors standing for long periods in extreme heat or cold
Able to lift objects 25 pounds or more
Assist in organization of storage rooms and refrigerators
Performs all duties asked by the Chef’s
Can work multiple stations is asked
Understands the flow of the kitchen
Can communicate with all other staff members and expeditors for a smooth service