Tournant Kitchen

Tournant is the highest-level hourly culinary position and serves as the lead operational presence on the kitchen floor. Working directly under Sous, Tournant ensures consistent execution, quality, sanitation, and training standards across all kitchen stations and outlets. Tournant is a multi-station expert and lead operator who supports management by directing hourly culinary staff during service, reinforcing standards, and maintaining operational excellence. 

• Maintain clear communication between kitchen leadership and hourly staff
• Model professionalism, teamwork, and Caesars values
• Support a positive, inclusive, and respectful kitchen culture
• Ability to work at any station in any restaurant - has a thorough knowledge of all line positions
• Must be able to follow plate presentation specifications and recipe specifications
• Reinforce culinary techniques, knife skills, station organization, and speed
• Validate skill competency across stations and kitchens
• Must have a thorough knowledge of the preparation of vegetables and fruits, meats, poultry and game, reconstituted foods, stocks, soups and sauces, fish and shellfish, egg and dairy products, farinaceous foods and cereals, in all applicable culinary methods
• Must be able to sort, write and count in English
• High School diploma or equivalent required
• Culinary degree and/or equivalent professional experience preferred
• Minimum 3 years of progressive culinary experience across multiple stations

ADDITIONAL REQUIREMENTS

• Responsible for maintaining sanitation and safety as set by Washoe County Health Department Guidelines in all kitchens of the restaurant
• Utilize proper hand washing techniques
• Must be able to push/pull and lift/carry 50 pounds unassisted
• Must be able to work overhead
• Must be able to tolerate repetitious hand/arm/wrist movements
• Must be able to stand and walk for most of the shift
• Must have the ability to shift back and forth between 2 or more activities in a timely manner and the ability to complete each
• Must be able to tolerate hot and cold temperature fluctuations

GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS:  Employee is required to meet and deliver our core values, service standards, and family style service.

PERFORMANCE REQUIREMENTS: Must have the ability to provide internal/ external guests with service excellence, have excellent communication skills and observation skills, and have an easygoing demeanor to ensure a fun and safe environment for our guests. Above average speech – both speaking and reading/writing English. Need excellent interpersonal skills. Work requires schedule flexibility which will include days off, nights, weekends, holidays, and overtime as needed.

• Lead kitchen execution during service under the direction of the Sous
• Serve as the primary hourly point of contact for kitchen operations
• Direct Line Cooks during service to ensure smooth execution
• Step into any station or kitchen as needed to maintain service flow and quality
• Cook at busy change overs/callouts/vacations/breaks/volume surges as needed
• Maintain temperature log - cook to and hold time; includes hot and cold items

• Enforce recipe adherence, portion control, plating standards, and food quality

• Must have superior knife skills
• Maintains Highest Food Quality

• Monitor product handling, storage, rotation, and waste control

• Ensure all food safety, sanitation, and temperature standards are consistently met

• Performs other job-related duties as assigned