Chef Tournant: Lead Kitchen, Flexible Schedule & Training

Epping-Forest-Yacht-and-Country-Clu; Jacksonville (FL); On-site; USD 38,000 - 52,000; Full time

Benefits offered by this job

Paid Vacation

10 days after 1st year

Paid Sick Leave

6 days per year

Medical Insurance

Dental Insurance

Disability Insurance

Life Insurance

Vision Insurance

Employee Funded 401(k) with matching

Job summary

Epping Forest Yacht & Country Club in Northeast Florida is seeking an experienced kitchen professional to help manage food production, maintain high sanitation, and control costs under the Executive Chef. Responsibilities include menu collaboration, staff supervision, and ensuring quality across all stations.

The role requires 3 years of professional kitchen experience, knowledge of sauce groups, sanitation standards, and ability to work in a fast-paced environment.

Qualifications

• High school diploma or equivalent required.
• 3 years of cooking experience in a professional kitchen (saucier, prep, banquet, pantry, hot line).
• Working knowledge of basic sauce groups, soups, sanitation standards, and safe operation of kitchen equipment.

Responsibilities

• Maintain quality, presentation, sanitation, and cost control under the Executive Chef.
• Ensure proper training and safety compliance for kitchen staff.
• Assist with menu planning, daily specials, and portion control.
• Oversee kitchen personnel to meet production standards and reduce labor costs.
• Handle inventory, payroll accuracy, and supervision in the Chef's absence.

Skills

Food safety knowledge

Leadership

Communication

Multitasking

Education

High school diploma or equivalent

Tools

Kitchen equipment knowledge

Job description

Epping Forest Yacht & Country Club in Northeast Florida is seeking an experienced kitchen professional to help manage food production, maintain high sanitation, and control costs under the Executive Chef. Responsibilities include menu collaboration, staff supervision, and ensuring quality across all stations.

The role requires 3 years of professional kitchen experience, knowledge of sauce groups, sanitation standards, and ability to work in a fast-paced environment.