Chef Tournant

Job Overview

This position is responsible for providing flexible leadership and oversight of kitchen staff across multiple culinary outlets. The Chef Tournant will supervise and support shift staff and stewarding teams while working on the hot or cold line as needed. With a focus on quality, consistency, and operational efficiency, this role supports the culinary team's mission to exceed guest expectations while maintaining strong leadership presence across all assigned areas.

Responsibilities

• Leads by example and demonstrates high-level execution across both hot and cold food production
• Provides supervisory coverage across multiple outlets including Garni Caf, Banquets, and other culinary areas as needed
• Inspects presentation quality and expedites the line to maintain service standards
• Ability to work any station in the culinary operation when required
• Must be able to read recipes and follow measurement instructions accurately
• While performing duties, regularly tastes, touches, and smells products to ensure quality and consistency
• Maintains walking coolers, freezers, and dry storage in a clean, organized, and sanitary condition
• Assists in ordering and receiving tasks to ensure proper product levels are maintained
• Ensures proper station setup, cleanliness, labeling, and food storage prior to service
• Performs daily line checks and communicates any product, equipment, or safety issues to leadership
• Supports development of daily menus, features, and culinary offerings
• Maintains strong knowledge of cooking techniques, global cuisine, and culinary standards
• Supervises performance, attendance, attitude, and conduct of culinary team members
• Maintains professional communication with all team members
• Consistently practices safe and sanitary food handling techniques
• Directs stewarding to maintain a clean, sanitary, and safe work environment
• Enforces workstation organization, cleanliness, and proper use of equipment

Leadership Responsibilities

• Provides leadership coverage during peak service periods, staffing gaps, and call-outs
• Acts as a working supervisor while maintaining oversight of kitchen operations
• Holds accountability for shift performance across assigned outlets
• Maintains authority to make operational decisions in the absence of outlet-specific leadership
• Ensures consistency in food quality and execution across all kitchens
• Provides coaching and direction to team members to improve performance and efficiency
• Promotes a positive, professional, and team-oriented work environment

Qualifications

• Able to work flexible hours and days
• Two-year culinary arts degree preferred
• Three to five years of experience in high-volume culinary operations required
• Previous supervisory or leadership experience required
• Strong knowledge of food safety, sanitation, and kitchen operations
• Strong communication and leadership skills
• Advanced organizational skills
• Bilingual in Spanish is a plus
• ServSafe Certified
• Proficiency in Microsoft Office preferred
• Previous experience in luxury and high-end establishment

Working Environment/Physical Demands:

• While performing the duties of this job, the team member is regularly required to walk, stand, and sit 6-8 hours per day and may have exposure to basic office supply chemicals.
• The team member is occasionally required to climb and use balance. Additionally, they will frequently be asked to use their hands and arms to reach, carry, pull, and lift up to 25 lbs. Specific vision abilities required by this job include close vision, distance vision, and peripheral vision.
• The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job.
• While performing the duties of this job, the team member will experience temperature fluctuations (rain, wind, heat, humidity), and moderate to high noise levels.