Chef de Cuisine Tournant

Frenchman's Creek Inc; Florida; On-site; USD 108,000 - 132,000; Full time

Job summary

FRENCHMAN’S CREEK is seeking a Chef Tournant to oversee daily kitchen operations across multiple outlets within the property. This role requires a highly skilled, adaptable culinary professional who can step into different kitchen operations as needed, ensuring consistency, quality, and exceptional food execution.

The Chef Tournant will support the Executive Chef in maintaining the highest standards of culinary excellence, food safety, and team development while driving operational efficiency in

Qualifications

• Minimum 7 years of culinary experience in a luxury hotel, private club, or fine dining operation.
• Previous leadership experience as a Sous Chef, Chef de Cuisine, or equivalent.
• Strong knowledge of multiple culinary disciplines and cuisines.
• Excellent leadership, communication, and organizational skills.
• Ability to manage multiple priorities and adapt quickly to changing operational needs.
• Strong understanding of food costs, labor management, and kitchen financials.
• Passion for developing culinary talent and delivering exceptional guest experiences.

Responsibilities

• Oversee daily kitchen operations across multiple outlets as assigned.
• Provide leadership and direction to culinary teams during service.
• Ensure consistency in food quality, presentation, recipes, and portion control.
• Step into outlet leadership roles when coverage is needed.
• Maintain proper preparation, organization, and execution of daily operations.
• Ensure all menus and recipes are executed to established standards.
• Lead, coach, and mentor Sous Chefs, Chef de Cuisine, and hourly culinary team members.
• Support training, development, and performance management of culinary employees.
• Create a positive and professional working environment.
• Conduct daily lineups and communicate service expectations.
• Hold team members accountable for performance and culinary standards.
• Maintain exceptional standards of food quality, flavor, and presentation.
• Ensure consistency across all outlets.
• Assist with menu development, seasonal changes, and special events.
• Monitor food execution and guest feedback.
• Maintain luxury hospitality and five-star culinary standards.
• Monitor food costs, labor costs, and inventory levels.
• Ensure proper ordering, receiving, storage, and rotation of products.
• Minimize waste and maintain appropriate portion controls.
• Follow established recipes and production standards.
• Assist with scheduling and labor management.

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

4 days ago Requisition ID: 1307

Salary: $120,000.00 Annually

FRENCHMAN’S CREEK

JOB DESCRIPTION

Job Title: Chef Tournant

Department: Culinary

Reports To: Executive Sous Chef or Executive Chef

FLSA Status: Exempt

SUMMARY:

The Chef Tournant is a key culinary leadership position responsible for overseeing daily kitchen operations across multiple outlets within the property. This position requires a highly skilled, adaptable, and motivated culinary professional who can step into different kitchen operations as needed, ensuring consistency, quality, and exceptional food execution.

The Chef Tournant will support the Executive Chef and Executive Sous Chef in maintaining the highest standards of culinary excellence, food quality, sanitation, team development, and operational efficiency.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Oversee daily kitchen operations across multiple outlets as assigned.
• Provide leadership and direction to culinary teams during service.
• Ensure consistency in food quality, presentation, recipes, and portion control.
• Step into outlet leadership roles when coverage is needed.
• Maintain proper preparation, organization, and execution of daily operations.
• Ensure all menus and recipes are executed to established standards.

Leadership & Team Development

• Lead, coach, and mentor Sous Chefs, Chef de Cuisine, and hourly culinary team members.
• Support training, development, and performance management of culinary employees.
• Create a positive and professional working environment.
• Conduct daily lineups and communicate service expectations.
• Hold team members accountable for performance and culinary standards.

Food Quality & Culinary Excellence

• Maintain exceptional standards of food quality, flavor, and presentation.
• Ensure consistency across all outlets.
• Assist with menu development, seasonal changes, and special events.
• Monitor food execution and guest feedback.
• Maintain luxury hospitality and five-star culinary standards.
• Monitor food costs, labor costs, and inventory levels.
• Ensure proper ordering, receiving, storage, and rotation of products.
• Minimize waste and maintain appropriate portion controls.
• Follow established recipes and production standards.
• Assist with scheduling and labor management.

Food Safety & Sanitation

• Ensure compliance with all local health regulations and food safety standards.
• Ensure cleanliness and organization of all kitchen areas.

QUALIFICATIONS

• Minimum 7 years of culinary experience in a luxury hotel, private club, or fine dining operation.
• Previous leadership experience as a Sous Chef, Chef de Cuisine, or equivalent.
• Strong knowledge of multiple culinary disciplines and cuisines.
• Excellent leadership, communication, and organizational skills.
• Ability to manage multiple priorities and adapt quickly to changing operational needs.
• Strong understanding of food costs, labor management, and kitchen financials.
• Passion for developing culinary talent and delivering exceptional guest experiences.

LANGUAGE SKILLS

• Ability to read, write, and speak in English preferred.

MATHEMATICAL SKILLS

• Ability to measure and calculate ingredients, adjust recipes, and follow portioning guidelines.

REASONING ABILITY

• Able to troubleshoot, adapt to changing needs, and solve problems with sound judgment.

PHYSICAL DEMANDS

• While performing the duties of this job, the employee is regularly required to stand, walk, use hands, reach, stoop, kneel, crouch, talk, hear, taste, and smell.
• Must regularly lift and/or move up to 25 lbs, and occasionally up to 50 lbs.

WORK ENVIRONMENT

• Fast-paced, high-volume kitchen environment.
• Exposure to hot and cold conditions, moving mechanical parts, humidity, and airborne particles may occur.
• Noise level is usually moderate to high.

SAFETY

• We need to always work safely and assist others to work safely by following departmental and company safety procedures.