Chef Tournant - The Little Nell

Position Summary
The Chef Tournant is a mobile position that provides culinary support across the hotel as directed by the Executive Chef. The Chef Tournant ensures the highest standards of food quality, presentation, and consistency. This role focuses on food preparation, training and development of staff along with developing innovative menus and maintaining cost controls to optimize efficiency and profitability. This role brings strong leadership, creativity, and a passion for excellence to drive an exceptional dining experience while upholding health and safety regulations. This position reports to the Executive Chef.
The salary range for this position is $70,000 - $85,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.
Job Posting Deadline
Applications for this position will be accepted until October 25, 2026.
Essential Job Functions/Key Job Responsibilities
• Assists Chef de Cuisine in all aspects of kitchen operations, as directed by the Executive Chef
• Acts as a coach, mentor and trainer to culinary employees
• Acts as restaurant chef as needed, ensuring smooth and efficient kitchen operation
• Ensures that food is prepared on time and according to specifications
• Assists with end of day wrap up, cleaning and closing down of kitchen
• Maintains excellent food preparation and safety practices
• Expedites preparation of essential items for service; execution of menu items during service
• Maintains, with Chef de Cuisine and Executive Chef, cleanliness guidelines for all kitchen production, walk-ins and storage areas
• Properly stores all mise en place and submits production needs for following day by shift end
• Supervises employees to achieve assigned tasks according to kitchen standards
• Communicates guest comments and concerns with the Restaurant General Manager
• Communicates discrepancies from standard with the Executive Chef
• Attends regularly scheduled weekly Manager/Supervisor Meeting, Kitchen Meeting and (one-on-one) meetings with Executive Chef
• Other duties as assigned
Education & Experience Requirements
• Culinary degree or equivalent work experience required
• Minimum 4 years of experience in culinary management with at least 2 years in a luxury hotel or multi-outlet restaurant
Knowledge, Skills & Abilities
• Proficient knowledge & experience in training and developing culinary staff
• Proficient knowledge of purchasing
• Proficient knowledge of high-volume production experience
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of Microsoft Office Suite
• Proficient written and verbal communication English skills, Spanish a plus
• Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Proficient experience in guest facing roles
• Strong analytical and problem-solving skills
• Excellent time management skills
• Ability to manage difficult or emotional situations whether they be guest or employee related
• Ability to lead people
• Ability to quickly adapt to stressful circumstances, changes in processes, customer flow, environments and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to communicate with Restaurant Manager as needed to provide menu and pricing information
• Ability to communicate with Executive Chef regarding the daily inventory and ordering process

Employment type
Full-time

Work arrangement
No