Chef Tournant: Luxury Hotel Kitchen Leader

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

Job summary

FRENCHMAN’S CREEK in Florida seeks a Chef Tournant to oversee daily kitchen operations across multiple outlets, stepping into leadership roles as needed. The role supports culinary leadership to maintain luxury standards and impeccable food execution.

The ideal candidate brings at least 7 years in a luxury setting, strong menu development skills, and proven ability to manage costs, quality, and team performance in a high-volume environment.

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.

Skills

Culinary leadership

Staff mentoring

Food cost management

Menu development

English language

Job description

FRENCHMAN’S CREEK in Florida seeks a Chef Tournant to oversee daily kitchen operations across multiple outlets, stepping into leadership roles as needed. The role supports culinary leadership to maintain luxury standards and impeccable food execution.

The ideal candidate brings at least 7 years in a luxury setting, strong menu development skills, and proven ability to manage costs, quality, and team performance in a high-volume environment.