Chef de Tournant

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Join our team to help create and develop the future of live entertainment and sports in Orange County!

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Mission: To enrich the lives in our community through shared experiences, welcoming spaces, and responsible actions.

Vision: We will be the social and entertainment center of Orange County – a place where the cultural kaleidoscope of the region converges and connects.  Our vibrant, rich collection of experiences will celebrate the diversity of our community.

Values: Be Safe | Do the Right Thing | Be Generous | Include Everyone | Make it Easy | Be Bold

Job Title:

Pay Details:

The primary responsibilities of the Chef de Tournant include the daily operation within the kitchen, ensuring that all menu items are prepared to recipe specifications, and menu items are plated to restaurant standards. The Chef de Tournant will also be responsible for supporting Sous Chefs with kitchen needs, preserving the quality of all executed menu items in large volumes, and operating in a fast-paced environment.

Responsibilities

• Prepare and execute all menu items per company standards and recipe specifications

• All prepared entrees must be prepared with accuracy and detail and in line with the pace of restaurant operation

• Taste and assess the product to ensure quality and consistency are upheld in preparation and presentation

• Maintain appropriate levels and quantities of food products based on business needs; this includes bulk ingredients, prepped foods, and any ancillary garnishes needed to execute menu items

• Manage all products for assigned stations by verifying and checking inventory levels and frequently provide on-hand counts to Culinary Team 

• Execute opening or closing duties and maintain clean, well-organized, and safe-working area(s)

• Understand and adhere to the sanitation practices of the company and the Health Department

• Establish partnerships with fellow team members to achieve operational goals and objectives

• Have a professional attitude as well as collaborate with all team members

• Manage and adjust to the changing assignments in the kitchen to accommodate an evolving and event-based operation, including early mornings, late nights, weekends, and holidays

Skills

• Lead Cook and Line Cook experience; worked in multiple/various kitchen stations

• Works well under pressure in a fast-paced environment; executes with accuracy under tight timelines

• Able to demonstrate and communicate verbally: complete working knowledge of all culinary stations, cutlery commands, and cooking techniques

• Organized and detail-oriented

• Able to work independently with minimal supervision

• Able to complete multiple tasks and work in an environment with time constraints

Knowledge, Skills and Experience

Education - Some College, No Degree

Experience Required - 1-2 Years

This position is on-site.

MR2026

Company:

Our Commitment:

We are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants and team members without regard to race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, parental status, military service, medical condition or any protected category prohibited by local, state or federal laws.  We are firm believers that diversity and inclusion among our team members are critical to our success, and we seek to recruit, develop, and retain the most talented people from a diverse candidate pool.

Thanks for your interest in becoming part of OCVIBE!