Chef Tournant — Lead Kitchen Ops & Menu Innovation

Epping Forest Yacht & Country Club; Jacksonville (FL); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Paid Vacation

9 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 ensure food production meets quality, sanitation and cost standards. You will work with the Executive Chef on menus, daily specials and staff training to maintain high culinary excellence.

The role requires at least 3 years in a professional kitchen (saucier, prep, banquet, pantry, hot line) and a high school diploma or equivalent, with strong English communication to interact with staff

Qualifications

• Must have 3 years of cooking experience in a professional kitchen including saucier, prep, banquet, pantry and hot line.
• Working knowledge of basic sauce groups, soups, food safety, sanitation and kitchen equipment.
• High school diploma or equivalent; ability to read, write and communicate in English with staff and guests.

Responsibilities

• Ensure food production meets Executive Chef specifications for quality, presentation, sanitation and cost.
• Oversee kitchen personnel to maintain production standards.
• Collaborate with Executive Chef on menus, daily specials and cost-saving ideas.
• Train staff on equipment safety and sanitation practices.
• Assist with food inventory, daily maintenance and payroll accuracy when needed.
• Direct cleaners and kitchen support to ensure timely cleaning and storage.

Skills

Culinary skills

Safety compliance

English communication

Education

High school diploma or equivalent

Job description

Epping Forest Yacht & Country Club in Northeast Florida is seeking an experienced kitchen professional to ensure food production meets quality, sanitation and cost standards. You will work with the Executive Chef on menus, daily specials and staff training to maintain high culinary excellence.

The role requires at least 3 years in a professional kitchen (saucier, prep, banquet, pantry, hot line) and a high school diploma or equivalent, with strong English communication to interact with staff