The Chef Tournant at Town and Country Resort is a highly skilled, adaptable culinary leader responsible for providing operational support and culinary consistency across all resort restaurants, bars, banquets, and special event outlets. This role floats between venues as needed, ensuring execution aligns with Town and Country Resort’s culinary standards, brand identity, and commitment to elevated guest experiences. You will serve as both a culinary operator and mentor, stepping into leadership roles during absences, high-volume periods, new menu rollouts, or special programming. You play a critical role in maintaining consistency, quality, and team development while supporting the resort’s diverse portfolio of dining concepts. Pay Range $75,000.00 - $80,000.00

Culinary Operations & Execution

• Rotate between restaurants, bars, banquets, and special event kitchens to support daily operations as needed.
• Ensure consistent execution of recipes, plating standards, and product quality across all outlets.
• Lead kitchen shifts in the absence of the Sous Chef or Chef de Cuisine.
• Maintain strict adherence to food safety, sanitation, and health department regulations.
• Support menu execution for themed events, seasonal activations, and special programming.

Quality Control & Standards

• Monitor food quality, portion control, presentation, and flavor integrity.
• Ensure compliance with Town and Country culinary standards and brand positioning per outlet.
• Perform regular line checks and quality tastings.
• Identify opportunities for operational improvement and efficiency.

Leadership & Team Development

• Coach, train, and mentor culinary team members across outlets.
• Support training of new cooks and reinforce standard operating procedures.
• Promote teamwork, accountability, and positive kitchen culture.
• Lead by example through professionalism, discipline, and consistency.

Menu Support & Innovation

• Assist in menu development, recipe testing, and seasonal updates.
• Collaborate with Executive Chef and outlet chefs to refine concepts and execution.
• Provide creative input while maintaining operational feasibility.

Operational Support

• Step into management roles to cover vacations, call-outs, or high-demand periods.
• Support banquet production and large-scale events as needed.
• Assist with inventory management, product ordering, and waste reduction initiatives.

Core Competencies

• Exceptional culinary technique and versatility
• Strong leadership and communication skills
• High attention to detail and consistency
• Ability to adapt quickly to changing environments
• Time management and organizational excellence
• Strong understanding of costing and food control principles
• Commitment to hospitality-driven service

• Minimum 3–5 years in a leadership culinary role in a high-volume hospitality environment
• Proven experience working across multiple culinary concepts or kitchens
• Strong knowledge of classic and contemporary cooking techniques
• Valid Food Handler or ServSafe Certification
• Ability to work flexible hours including nights, weekends, and holidays 

Physical Requirements

• Ability to stand for extended periods
• Lift up to 50 pounds
• Work in hot, fast-paced environment
• Ability to move between multiple kitchen locations