Chef Tournant & Production Lead

Epping-Forest-Yacht-and-Country-Clu; Jacksonville (FL); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Paid Vacation

Paid Sick Leave

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 hiring a seasoned kitchen professional to ensure high-quality food production that meets the Executive Chef's standards. Candidates should have at least 3 years of professional kitchen experience across saucier, prep, banquet, pantry and hot line.

The role requires strong knowledge of sauces, sanitation, and cost control, with ability to lead kitchen staff and manage daily operations.

Qualifications

• High school diploma or equivalent required.
• 3 years of professional kitchen cooking experience across saucier, prep, banquet, pantry and hot line.
• Knowledge of the five basic sauces, banquet production and sanitation standards.
• Ability to communicate in English with staff, members and guests.

Responsibilities

• Ensure food production meets quality, presentation and cost control standards.
• Supervise kitchen staff and maintain high sanitation and safety standards.
• Assist with inventory and payroll in the Executive Chef's absence.
• Control food and labor costs through portion control and efficient planning.
• Coordinate with Chef on menus, daily specials and cost-saving ideas.

Skills

Professional kitchen experience

Saucier

Banquet

Prep work

Pantry

Hot line

Food cost control

Education

High school diploma or equivalent

Certified Professional Food Manager

Tools

Kitchen equipment familiarity

Safety standards compliance

Job description

Epping Forest Yacht & Country Club in Northeast Florida is hiring a seasoned kitchen professional to ensure high-quality food production that meets the Executive Chef's standards. Candidates should have at least 3 years of professional kitchen experience across saucier, prep, banquet, pantry and hot line.

The role requires strong knowledge of sauces, sanitation, and cost control, with ability to lead kitchen staff and manage daily operations.