Gate Hospitality
Chef Tournant/Production
1830 Epping Forest Dr, Jacksonville, FL 32217
On-site
First seen by offpeak October 22, 2026
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Rich in history and surrounded by natural beauty, Epping Forest Yacht & Country Club offers a distinctive blend of tradition, recreation, and waterfront living. Members enjoy exceptional dining, boating, social events, and family experiences in a setting unlike any other. Inspired by a vision to create connections for a lifetime in the most beautiful places, our team is dedicated to creating extraordinary experiences through gracious hospitality and personalized service. Guided by integrity, innovation, wonderment, and community, we help create lifelong memories for members, their families, and their guests.The Opportunity
Epping Forest Yacht & Country Club is seeking a Chef Tournant / Production to join our Culinary team. This position plays a critical leadership role in supporting all areas of kitchen production while ensuring the highest standards of food quality, presentation, sanitation, and cost control. The Chef Tournant / Production works across multiple kitchen stations, assists with culinary operations, supports staff development, and helps maintain efficient kitchen performance. This position reports to the Sous Chef and Executive Chef and serves as a key contributor to the success of daily dining operations, special events, and banquet production.The Day-to-Day
- Work a flexible schedule including weekends, holidays, and split shifts.
- Maintain punctual and dependable attendance.
- Report to work in a clean, professional, and approved uniform.
- Attend required training, safety programs, departmental meetings, and operational briefings.
- Identify and report safety hazards and support a safe working environment.
- Collaborate with culinary leadership on menu development, daily specials, production planning, and cost-saving initiatives.
- Supervise kitchen operations and team members to ensure production standards are consistently met.
- Train and mentor culinary staff in sanitation, safety, equipment operation, and food production standards.
- Maintain high sanitation and food safety standards in accordance with health department guidelines.
- Support food and labor cost management initiatives.
- Monitor portion control and food quality standards.
- Prepare and produce menu items across multiple stations, including saucier, pantry, banquet, hot line, and prep operations.
- Assist with daily specials and employee meal preparation as needed.
- Work in any kitchen area where operational support is required, including pantry and stewarding functions.
- Direct utility personnel and oversee daily and deep-cleaning assignments.
- Coordinate with service staff to ensure accurate and timely food pickup and service execution.
- Communicate menu information and daily specials to front-of-house team members.
- Maintain accountability for kitchen equipment, food inventory, and product security.
- Oversee kitchen closing procedures, including sanitation, equipment shutdown, and securing food storage areas.
- Provide culinary leadership in the absence of the Executive Chef, including oversight of food-related events and banquet functions.
- Assist with food inventory counts, inventory maintenance, and product management.
- Support payroll review and scheduling functions in the absence of the Executive Chef.
- Order produce and support purchasing activities as assigned.
- Perform additional duties as assigned to support culinary excellence and operational success.
What Sets You Apart
- High school diploma or equivalent required.
- Ability to speak, read, write, and comprehend English sufficiently to communicate effectively with members, guests, clients, and team members.
- Minimum three years of professional culinary experience.
- Experience working in saucier, prep, banquet, pantry, and hot line operations.
- Working knowledge of the five basic sauce groups and soup preparation techniques.
- Strong understanding of food products, cooking temperatures, and banquet production.
- Knowledge of sanitation standards and food safety practices as outlined by applicable health authorities.
- Experience operating commercial kitchen equipment and understanding associated safety procedures.
- Ability to work on your feet for extended periods in a fast-paced environment.
- Ability to lift and move up to 50 pounds.
- Ability to work in hot kitchen environments.
- Availability to work weekends, holidays, and split shifts.
- Ability to obtain and maintain Certified Professional Food Manager certification.
What's In It For You?
We believe that exceptional hospitality starts with exceptional people. That's why we're committed to supporting our team members through competitive benefits, professional development opportunities, and exclusive resort privileges designed to help you thrive both personally and professionally. Enjoy a beautiful work environment, a culture of belonging, and the opportunity to grow your career with one of Florida's premier hospitality organizations.- Competitive pay
- Paid time off, including vacation, holidays, and sick time
- Medical, dental, vision, life insurance, and disability coverage for eligible team members
- 401(k) with company match
- Flexible scheduling opportunities
- Complimentary parking and employee dining café
- Five-Diamond service training and professional development opportunities
- Certifications and continuing education opportunities
- Complimentary Uniform Dry-Cleaning Services
- Career growth and advancement opportunities throughout Gate Hospitality Group