Chef de Cuisine Tournant
About The Position
The Chef Tournant is a culinary leadership position responsible for overseeing daily kitchen operations across multiple outlets at Frenchman’s Creek. The role requires an adaptable culinary professional who can step into different kitchen operations as needed and ensure consistency, quality, and exceptional food execution. The Chef Tournant supports the Executive Chef and Executive Sous Chef in maintaining high standards of culinary excellence, food quality, sanitation, team development, and operational efficiency. The position leads culinary teams during service, helps develop and manage team members, supports menu development and special events, monitors food and labor costs, and ensures food safety and sanitation standards. The role also requires the ability to adapt to changing operational needs and provide coverage in outlet leadership roles.
Requirements
- Minimum 7 years of culinary experience in a luxury hotel, private club, or fine dining operation.
- Previous leadership experience as a Sous Chef, Chef de Cuisine, or equivalent.
- Strong knowledge of multiple culinary disciplines and cuisines.
- Excellent leadership, communication, and organizational skills.
- Ability to manage multiple priorities and adapt quickly to changing operational needs.
- Strong understanding of food costs, labor management, and kitchen financials.
- Passion for developing culinary talent and delivering exceptional guest experiences.
- Ability to read, write, and speak English is preferred.
- Ability to measure and calculate ingredients, adjust recipes, and follow portioning guidelines.
- Ability to troubleshoot, adapt to changing needs, and solve problems with sound judgment.
- Regularly stand, walk, use hands, reach, stoop, kneel, crouch, talk, hear, taste, and smell.
- Regularly lift and/or move up to 25 lbs, and occasionally up to 50 lbs.
Responsibilities
- Oversee daily kitchen operations across multiple outlets as assigned.
- Provide leadership and direction to culinary teams during service.
- Ensure consistency in food quality, presentation, recipes, and portion control.
- Step into outlet leadership roles when coverage is needed.
- Maintain proper preparation, organization, and execution of daily operations.
- Ensure menus and recipes are executed to established standards.
- Lead, coach, and mentor Sous Chefs, Chef de Cuisine, and hourly culinary team members.
- Support training, development, and performance management of culinary employees.
- Create a positive and professional working environment.
- Conduct daily lineups and communicate service expectations.
- Hold team members accountable for performance and culinary standards.
- Maintain exceptional standards of food quality, flavor, and presentation across all outlets.
- Assist with menu development, seasonal changes, and special events.
- Monitor food execution and guest feedback.
- Maintain luxury hospitality and five-star culinary standards.
- Monitor food costs, labor costs, and inventory levels.
- Ensure proper ordering, receiving, storage, and rotation of products.
- Minimize waste and maintain appropriate portion controls.
- Follow established recipes and production standards.
- Assist with scheduling and labor management.
- Ensure compliance with local health regulations and food safety standards.
- Maintain proper HACCP procedures.
- Conduct regular kitchen inspections.
- Ensure cleanliness and organization of all kitchen areas.
- Follow departmental and company safety procedures and assist others in working safely.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
