Chef Tournant (Rounds Chef)

Cliff House Maine•Cape Neddick, ME

16d

About The Position

Chef Tournant (Rounds Chef) Join Our Culinary Dream Team Where Every Day is a New Adventure in the Kitchen Are you a culinary chameleon with the skills to jump into any station and make it shine? As Chef Tournant, you’re the backbone of our kitchen’s flexibility and creativity. You’ll rotate through every culinary station, mastering each one while bringing energy, precision, and your unique flavor to the table. From sauté to pastry, grill to garde-manger—you’ll be our go-to expert, keeping our kitchen running like a perfectly balanced recipe. You’ll work hand-in-hand with the Sous Chef and Executive Chef, supporting the culinary team’s mission to craft exceptional dishes that reflect both innovation and a sense of place. If you thrive on variety, love a challenge, and enjoy being the unsung hero who saves the day, this role was made for you. Be Everywhere – Rotate across all kitchen stations, jumping in wherever needed to maintain consistency, excellence, and flow. Lead by Example – Support and guide team members with positivity, professionalism, and sharp culinary instincts. Bring the Heat – Execute dishes with finesse, precision, and creativity, ensuring every plate exceeds guest expectations. Train and Elevate – Share your knowledge across stations, helping team members grow while maintaining high kitchen standards. Adapt and Conquer – Thrive in a fast-paced, high-pressure environment where no two days are the same. Ensure Safety & Cleanliness – Uphold the highest standards in food safety, sanitation, and kitchen hygiene. As a valued member of our team, you’ll embody the standards and values of our hotel and hospitality group. This description gives you a taste of the role but just like our menu, it evolves. Flexibility, commitment, and professionalism are essential, and additional responsibilities may arise as we continue to grow and innovate. Consistently practice safe and sanitary food handling techniques. Maintain workstation and equipment safety and cleanliness. Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs Inventory items as assigned and maintain records as needed. Apply basic knife skills required for preparation of hot and cold foods.

Requirements

3+ years of culinary experience and the ability to work multiple stations with confidence.
At least 1 year of supervisory experience; a natural coach and mentor in the kitchen.
Strong understanding of food safety, prep techniques, and a variety of cooking styles and equipment.
A positive attitude, great communication skills, and a passion for collaboration.
Flexible schedule availability and the ability to pivot with ease as the day demands.
Flexibility. This is a demanding business and we look for flexibility with work days and hours, but it’s also a lot of fun!
Experience. ring two years of culinary training or related kitchen experience
Knowledge. Quality knowledge of food safety, sanitation, food products, and food service equipment.
People Person. The best part about food is enjoying it with others. A qualified applicant is a “people person” who is flexible with their schedule, loves to cook, and knows a thing or two about kitchen safety and cleanliness.

Responsibilities

Rotate across all kitchen stations, jumping in wherever needed to maintain consistency, excellence, and flow.
Support and guide team members with positivity, professionalism, and sharp culinary instincts.
Execute dishes with finesse, precision, and creativity, ensuring every plate exceeds guest expectations.
Share your knowledge across stations, helping team members grow while maintaining high kitchen standards.
Thrive in a fast-paced, high-pressure environment where no two days are the same.
Uphold the highest standards in food safety, sanitation, and kitchen hygiene.
Consistently practice safe and sanitary food handling techniques.
Maintain workstation and equipment safety and cleanliness.
Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs
Inventory items as assigned and maintain records as needed.
Apply basic knife skills required for preparation of hot and cold foods.