Chef Tournant

Lake Nona Wave Hotel•Orlando, FL

1d•Onsite

About The Position

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.

Requirements

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
ServSafe Certified
Previous experience in luxury and high-end establishment

Nice To Haves

Able to work flexible hours and days
Two-year culinary arts degree preferred
Bilingual in Spanish is a plus
Proficiency in Microsoft Office preferred

Responsibilities

Leads by example and demonstrates high-level execution across both hot and cold food production
Provides supervisory coverage across multiple outlets including Garni Café, 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
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