Chef de Tournant (m/w/d)

Recently open since September 2023, Fotografiska Berlin is set inside a unique historic and cultural landmark and home to an unexpected mix of world-class art, vibrant cultural programming, and exceptional dining experiences. Housing 5,500 square meters, the architects to carry out renovations to the cultural heritage site.

Further information can be found here: https://www.fotografiska.com/berlin

The Role

Our Chef de Tournant assists in managing multi-outlet culinary teams, leads by example, and sets the tone for how we deliver culinary excellence to our members and guests. They will ensure operational excellence by drilling into the smallest of details while focusing on achieving the strategic short and long-term culinary goals of the multi-million-dollar Private Events culinary operation. A strong emphasis is placed on the ability to train and motivate teams, the consistent delivery of high-quality seasonal, sustainable, and wellness-focused event menus, whilst maintaining a hands-on approach across all Fotografiska Berlin Kitchens and the Private Events programs.

Directly reporting to the Fotografiska Executive Chef, our Chef de Tournant will assist to oversee all culinary teams on-premise, are expected to manage through ambiguity, grace, and are excited by taking on greenfield projects. Suitable candidates should have a background in culinary leadership and execution in high-volume, concept-forward kitchens.

Requirements

• 5+ years managing culinary operations in highly-visible, high hospitality-focused cultural environments or related industries.
• Drive all culinary teams to meticulously manage the physical appearance and behind-the-scenes operations of a first-class cultural institution.
• Under the guidance of the Executive Chef; Coordinate training activities for the kitchen and other production and all back of house employees while continuously mentoring and monitoring their performance.
• Through training, development, and mentorship of the culinary teams, they ensure the maintenance of recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all culinary team members are following these standards.
• In the absence of the Fotografiska Events Sous Chef our Chef de Tournant leads and represents the culinary events team and is responsible for the overall success of the day-to-day events operations.
• Experience working in conjunction with multiple business units curating casual - fine dining experiences, including large scale events for various audiences.
• Professional fluency in both German and English is an advantage.
• Regularly meet with internal culinary leadership teams to develop and execute standard operating procedures identifying discretionary revenue opportunities while maintaining the integrity of the culinary concepts.

• Assists in governance over a team of dedicated and diversified staff including the following responsibilities: Constant communication with all team members driving messaging to educate on how all roles are integral to overall culinary team success.
• Attend regular operational meetings that include core front and back of house staff to educate on daily culinary events happenings in the museum.

• Manage the day-to-day of the events culinary operations in conjunction with the Executive Chef, Assistant Director of Food & Beverage and Events Production teams, providing direction and input on all matters relating to the events operations.
• High level support, effective procurement + supplier relations to ensure culinary teams have the appropriate, inventory, FFE and service equipment to execute large-scale high-touch Private and Programming events.
• Direct coordination with the Executive Chef and Beverage Manager on events menu development, events team recruitment, training and scheduling, with a consistent hands-on approach to high touch event execution.
• Working in conjunction with multiple business units navigating through various priorities including but not limited to expanding current Private Event dining offerings to address multiple and diverse audiences.

• Maintain complete knowledge of and compliance with all Health & Safety, company Employment policies/service procedures/standards as these relate to the kitchen and culinary team.
• Implement all German Health & Safety requirements and HACCP safety program across all kitchens.
• Is present across all culinary outlets during prime service periods whilst balancing events related requirements.