TOURNANT

From intimate to extravagant, traditional to unexpected, Paula LeDuc Fine Catering and Events produces extraordinary and memorable events that embody the finest in food, beverage, design, and production. Founded in 1980 by namesake and visionary Paula LeDuc, our company has evolved from start-up style beginnings to a highly successful full-service operation with a talented team of chefs, bartenders, service staff, designers, account executives, event managers and executive leaders. By holding ourselves to the highest standards and refusing to compromise on quality, we have carved out a prestigious niche in the industry and have established ourselves as the premier partner for an impressive host of clients and guests. Throughout Paula LeDuc Fine Catering and Events 42-year history, the company has stayed true to its mission, “Create, celebrate and experience the extraordinary. “

Paula LeDuc Fine Catering and Events is seeking a TOURNANT. Professionalism, positive attitude, keen sense of urgency, and attention to detail are keys to our fast paced, diverse, and ever-changing culinary program.

The Tournant supports the Culinary Production Teams efforts by being a versatile, highly skilled chef, able to own projects from any area of the production kitchen.

QUALIFICATIONS:

• Must possess and exhibit advanced knowledge of butchery and protein portioning including but not limited to; beef tenderloin, rack of lamb, fish & poultry.
• Must possess and exhibit basic meat cooking techniques including but not limited to; braising, searing, roasting and sous vide.
• Must possess and exhibit knowledge in large volume vegetable cooking and preparation including but not limited to; lettuce greens, saute, roasting, searing, blanching.
• Be able to communicate and understand the predominant language(s) of your work area which in this case is English. 
• Be able to coordinate several activities with multiple components requiring independent follow through and attention to detail.
• Be highly organized and detail oriented.
• Communication and interpersonal skills necessary to interact with management and staff at all levels.
• Adequately represent the organization when in contact with clients and vendors on the telephone.
• Possess excellent basic math skills.