Chef Tournant - The Little Nell

Chef Tournant - The Little Nell

The Chef Tournant is a mobile position that provides culinary support across the hotel as directed by the Executive Chef. The Chef Tournant ensures the highest standards of food quality, presentation, and consistency. This role focuses on food preparation, training and development of staff along with developing innovative menus and maintaining cost controls to optimize efficiency and profitability. This role brings strong leadership, creativity, and a passion for excellence to drive an exceptional dining experience while upholding health and safety regulations. This position reports to the Executive Chef.

The salary range for this position is $70,000 - $85,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.

Applications for this position will be accepted until July 26, 2026.

Assists Chef de Cuisine in all aspects of kitchen operations, as directed by the Executive Chef

Acts as a coach, mentor and trainer to culinary employees

Acts as restaurant chef as needed, ensuring smooth and efficient kitchen operation

Ensures that food is prepared on time and according to specifications

Assists with end of day wrap up, cleaning and closing down of kitchen

Maintains excellent food preparation and safety practices

Expedites preparation of essential items for service; execution of menu items during service

Maintains, with Chef de Cuisine and Executive Chef, cleanliness guidelines for all kitchen production, walk-ins and storage areas

Properly stores all mise en place and submits production needs for following day by shift end

Supervises employees to achieve assigned tasks according to kitchen standards

Communicates guest comments and concerns with the Restaurant General Manager

Communicates discrepancies from standard with the Executive Chef

Attends regularly scheduled weekly Manager/Supervisor Meeting, Kitchen Meeting and (one-on-one) meetings with Executive Chef

Other duties as assigned

Culinary degree or equivalent work experience required

Minimum 4 years of experience in culinary management with at least 2 years in a luxury hotel or multi-outlet restaurant

Proficient knowledge & experience in training and developing culinary staff

Proficient knowledge of purchasing

Proficient knowledge of high-volume production experience

Knowledge of food handling, safety and other restaurant guidelines

Knowledge of Microsoft Office Suite

Proficient written and verbal communication English skills, Spanish a plus

Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, saut, roasting, blanching and more

Proficient experience in guest facing roles

Strong analytical and problem-solving skills

Excellent time management skills

Ability to manage difficult or emotional situations whether they be guest or employee related

Ability to lead people

Ability to quickly adapt to stressful circumstances, changes in processes, customer flow, environments and tasks

Ability to engage with customers in a positive and helpful manner

Ability to communicate with Restaurant Manager as needed to provide menu and pricing information

Ability to communicate with Executive Chef regarding the daily inventory and ordering process

Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time

Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces

Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance

Health, Dental and Vision Insurance Programs

Flexible Spending Account Programs

Life Insurance Programs

Paid Time Off Programs

Paid Leave Programs

401(k) Savings Plan

Employee Ski Pass and Dependent Ski Passes

Other company perks