Chef Tournant & Production Lead, Multi-Station Kitchen

Epping Forest Yacht & Country Club; Jacksonville (FL); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive pay

Paid time off

Medical, dental, vision, life

401(k) with company match

Flexible scheduling

Employee dining cafe

Five-Diamond service training

Certifications and continuing ed

Uniform dry-cleaning

Job summary

Epping Forest Yacht & Country Club in Northeast Florida is seeking a Chef Tournant / Production to lead kitchen production across multiple stations, ensuring top quality, sanitation, and cost control. This role supports operations for daily dining, special events, and banquets under senior culinary leadership.

You will collaborate with culinary leadership on menu development, supervise staff, and contribute to training and safety programs while maintaining high standards in a fast-paced,

Qualifications

• High school diploma or equivalent is required.
• Minimum three years of professional culinary experience.
• Experience working in saucier, prep, banquet, pantry, and hot line operations.
• Knowledge of sanitation standards and food safety practices.
• Certified Professional Food Manager certification is preferred.

Responsibilities

• Prepare and produce menu items across multiple stations, including saucier, pantry, banquet, hot line, and prep operations.
• Direct kitchen staff and supervise daily production to meet quality standards.
• Assist with menu development, daily specials, and cost-saving initiatives.
• Maintain sanitation and safety in line with health department guidelines.
• Oversee closing procedures and inventory maintenance.

Skills

Culinary experience

Food safety knowledge

Team leadership

English communication

Education

High school diploma or equivalent

Tools

Commercial kitchen equipment

Job description

Epping Forest Yacht & Country Club in Northeast Florida is seeking a Chef Tournant / Production to lead kitchen production across multiple stations, ensuring top quality, sanitation, and cost control. This role supports operations for daily dining, special events, and banquets under senior culinary leadership.

You will collaborate with culinary leadership on menu development, supervise staff, and contribute to training and safety programs while maintaining high standards in a fast-paced,