Chef de Tournant

Art and Wellness Enterprises • Bentonville, AR

1d

About The Position

The mission of Crystal Bridges Museum of American Art is to welcome all to celebrate the American spirit in a setting that unites the power of art with the beauty of nature. Founded by philanthropist and arts patron Alice Walton, Crystal Bridges is a public non-profit charitable organization. Job Description: Position Title: Chef de Tournant Position Type: Full-Time FLSA Classification: Non-Exempt Department: Hospitality Reports to: Chef de Cuisine Date Reviewed: January 2026 About Crystal Bridges & The Momentary: Crystal Bridges is a museum of American art located in Bentonville, Arkansas. We explore the unfolding story of America by actively collecting, exhibiting, interpreting, and preserving outstanding works that illuminate the American heritage and artistic possibilities. Founded by Alice Walton in 2005, the museum opened in 2011 and is a public, non-profit charitable organization with free admission. The Momentary is a contemporary art space that opened to the public on February 22, 2020, in downtown Bentonville, Arkansas. The Momentary is a venue for the music, art, and food of our time, and a catalyst for creativity and economic vitality. An extension to Crystal Bridges, the Momentary is a ‘living room’ where community gathers to be inspired, connected, and joyful. You belong here: make the most of this moment. Position Summary: The Chef de Tournant, also known as the "Relief Chef," is a versatile and highly skilled culinary professional responsible for supporting multiple outlets and locations within a large organization. This role requires flexibility and adaptability, as the Chef de Tournant will rotate through various kitchens, filling in where needed and ensuring consistency in food quality and preparation. The Chef de Tournant will work closely with outlet chefs and the culinary leadership team to maintain high standards across all kitchens, contributing to the success of the organization’s diverse culinary offerings.

Requirements

• High school diploma or GED.
• AOS Culinary Arts Degree preferred
• Strong background in food service management including implementation of effective Inventory and cost analysis programs.
• Must be familiar and comfortable working with computer applications including the Microsoft Office suite of programs as well as standard POS systems.
• Ability to read, analyze, and interpret common technical publications, financial reports, and Legal documents.
• Ability to work with basic mathematical concepts such as fractions, percentages, ratios, Probability, and proportions.
• Proven experience as a Chef de Cuisine, Executive Chef, or similar leadership role in a high volume or fine-dining environment.
• Strong culinary expertise, with a focus on menu development and creative presentation.
• Excellent leadership and communication skills, with the ability to motivate and develop a team.
• Solid understanding of inventory management, cost control, and invoice reconciliation.
• Knowledge of food safety regulations and commitment to maintaining high standards.
• Ability to thrive in a fast-paced environment while managing multiple priorities.
• This role requires flexibility, including working evenings, weekends, and holidays, to support the dynamic needs of the kitchen and events.
• The Chef de Cuisine should be passionate about delivering memorable culinary experiences and fostering a culture of excellence.

Responsibilities

• Rotational Kitchen Support: Serve as a flexible culinary leader, rotating between various kitchens, outlets, and locations as needed. Step into different roles, including line cook, sous chef, or station leader, ensuring continuity of operations during staff absences or peak times. Ensure consistency in food preparation, presentation, and quality across all outlets by adhering to the organization's culinary standards.
• Culinary Excellence & Quality Control: Maintain high culinary standards by monitoring food preparation, portion sizes, and adherence to recipes in each kitchen. Ensure compliance with health and safety regulations, food handling, and sanitation standards at all locations. Assist in the creation and execution of seasonal menus, special event menus, and daily specials, collaborating with outlet chefs to align with the organization’s culinary vision.
• Training & Development: Provide training and mentorship to kitchen staff, sharing knowledge of various cooking techniques, recipes, and best practices. Assist in onboarding new team members and providing cross-training opportunities for staff to enhance their skill sets. Act as a culinary resource for outlet chefs, helping solve challenges and improve kitchen efficiency.
• Cross-Outlet Collaboration: Work closely with the culinary leadership team and outlet chefs to ensure collaboration between kitchens, creating a seamless and consistent guest experience across all locations. Assist in coordinating catering or large-scale events that may involve multiple outlets, ensuring smooth collaboration and execution. Facilitate communication between kitchen teams to ensure ingredient availability and consistency in dish preparation.
• Event & Special Function Support: Assist with culinary preparation for special events, banquets, and VIP functions, ensuring high standards are met in both quality and service. Provide support to high-volume outlets during peak service times, holidays, and large-scale events, ensuring the kitchen operates efficiently. Work closely with the banquet and events teams to develop and execute customized menus for special occasions.
• Inventory & Cost Control: Monitor inventory levels and assist in ordering supplies across various kitchens to ensure that each outlet has the necessary ingredients and equipment. Assist in maintaining cost controls, minimizing waste, and ensuring efficient use of resources at each location.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED