CHEF TOURNANT/PRODUCTION

GATE HR•Jacksonville, FL

About The Position

The Chef Tournant/Production ensures kitchen food production meets the Executive Chef’s specifications for quality, presentation, sanitation, and cost control. The role works across kitchen areas as needed and helps oversee personnel, food and labor costs, inventory, scheduling, produce orders, and food-related events. In the Executive Chef’s absence, the position helps supervise events and ensures payroll accuracy. The position requires professional kitchen experience in saucier, prep, banquet, pantry, and hot-line work, as well as knowledge of sauces, soups, food products, cooking temperatures, banquet production, sanitation, and kitchen equipment safety. The schedule is varied and may include weekdays, weekends, holidays, and split shifts. The role involves working at a quick pace for long hours, lifting and moving up to 50 pounds, and working in a hot environment.

Requirements

High school diploma or equivalent.
Ability to speak, read, write, and comprehend English well enough to communicate effectively with clients, members, guests, and coworkers.
Three years of cooking experience in a professional kitchen, including saucier, prep, banquet, pantry, and hot-line areas.
Working knowledge of the five basic sauce groups, soup preparations, food products, cooking temperatures, banquet production, Health Department sanitation standards, and kitchen equipment and its safety features.
Ability to work on one’s feet and move quickly for long hours.
Ability to lift and move 50 pounds.
Ability to work in a hot environment.
Ability to work a flexible schedule that includes weekends, holidays, and split shifts.

Responsibilities

Consult with the Executive Chef on menus, daily specials, new ideas, and ways to reduce costs.
Oversee kitchen personnel to ensure production meets standards.
Maintain sanitation and safety standards by training and working with staff; ensure personnel are trained on equipment and safety features.
Share responsibility with the Executive Chef for food and labor costs, and exercise portion control over food served.
Work with line cooks on food rotations for daily specials and employee meals when the Executive Chef is unavailable.
Work in any kitchen area or department as needed, including pantry and dishwashing.
Direct utility personnel to complete required daily and additional cleaning.
Direct servers in kitchen procedures and prompt food pickup; inform servers about menus and specials.
Ensure the security and proper use of kitchen equipment and food.
Close the kitchen, ensuring food storage areas are locked and work areas are clean.
In the Executive Chef’s absence, supervise food-related events through breakdown and cleanup, ensuring quality and cost consciousness.
Assist with food inventory, daily maintenance, and inventory counts.
Ensure payroll accuracy in the Executive Chef’s absence.
Assist with personnel scheduling and maintaining low kitchen labor costs.
Order all produce.
Become a Certified Professional Food Manager per N.A.I.
Attend required training, safety courses, and meetings; report safety hazards and help ensure they are corrected.
Perform other duties assigned by the Executive Chef or Director of Food and Beverage.