Chef Tournant/Production
About The Position
Epping Forest Yacht & Country Club is seeking a Chef Tournant / Production to join its Culinary team. This position supports kitchen production across multiple stations and helps ensure high standards of food quality, presentation, sanitation, and cost control. The Chef Tournant / Production assists with culinary operations and staff development, helps maintain efficient kitchen performance, and contributes to daily dining operations, special events, and banquet production. The position reports to the Sous Chef and Executive Chef. The role includes preparing and producing menu items across saucier, pantry, banquet, hot line, and prep stations; supervising kitchen operations and team members; training and mentoring culinary staff; maintaining food safety and sanitation; and supporting inventory, purchasing, cost management, scheduling, and payroll review. It also involves coordinating with service staff, overseeing cleaning and closing procedures, and providing culinary leadership in the Executive Chef's absence. The position requires a flexible schedule that includes weekends, holidays, and split shifts. Work takes place in a fast-paced kitchen environment, including hot kitchen areas, with extended periods on one's feet and lifting or moving items up to 50 pounds.
Requirements
- High school diploma or equivalent.
- Ability to speak, read, write, and comprehend English sufficiently to communicate effectively with members, guests, clients, and team members.
- Minimum three years of professional culinary experience.
- Experience working in saucier, prep, banquet, pantry, and hot line operations.
- Working knowledge of the five basic sauce groups and soup preparation techniques.
- Strong understanding of food products, cooking temperatures, and banquet production.
- Knowledge of sanitation standards and food safety practices as outlined by applicable health authorities.
- Experience operating commercial kitchen equipment and understanding associated safety procedures.
- Ability to work on your feet for extended periods in a fast-paced environment.
- Ability to lift and move up to 50 pounds.
- Ability to work in hot kitchen environments.
- Availability to work weekends, holidays, and split shifts.
- Ability to obtain and maintain Certified Professional Food Manager certification.
Responsibilities
- Collaborate with culinary leadership on menu development, daily specials, production planning, and cost-saving initiatives.
- Supervise kitchen operations and team members to ensure production standards are consistently met.
- Train and mentor culinary staff in sanitation, safety, equipment operation, and food production standards.
- Maintain sanitation and food safety standards in accordance with health department guidelines.
- Support food and labor cost management initiatives and monitor portion control and food quality.
- Prepare and produce menu items across multiple stations, including saucier, pantry, banquet, hot line, and prep operations.
- Assist with daily specials and employee meal preparation as needed.
- Work in any kitchen area where operational support is required, including pantry and stewarding functions.
- Direct utility personnel and oversee daily and deep-cleaning assignments.
- Coordinate with service staff to ensure accurate and timely food pickup and service execution.
- Communicate menu information and daily specials to front-of-house team members.
- Maintain accountability for kitchen equipment, food inventory, and product security.
- Oversee kitchen closing procedures, including sanitation, equipment shutdown, and securing food storage areas.
- Provide culinary leadership in the absence of the Executive Chef, including oversight of food-related events and banquet functions.
- Assist with food inventory counts, inventory maintenance, and product management.
- Support payroll review and scheduling functions in the absence of the Executive Chef.
- Order produce and support purchasing activities as assigned.
- Attend required training, safety programs, departmental meetings, and operational briefings.
- Identify and report safety hazards and support a safe working environment.
- Maintain punctual and dependable attendance and report to work in a clean, professional, approved uniform.
- Perform additional duties as assigned to support culinary excellence and operational success.
Benefits
- Competitive pay
- Paid time off, including vacation, holidays, and sick time
- Medical, dental, vision, life insurance, and disability coverage for eligible team members
- 401(k) with company match
- Flexible scheduling opportunities
- Complimentary parking and employee dining café
- Five-Diamond service training and professional development opportunities
- Certifications and continuing education opportunities
- Complimentary uniform dry-cleaning services
- Career growth and advancement opportunities throughout Gate Hospitality Group
- Beautiful work environment
- Culture of belonging
- Exclusive resort privileges
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
