CHEF TOURNANT

From cascading mountains to crystal lakes, warm summer days and cool winter nights, the beautiful scenery welcomes you to the Carolinas. The Cliffs is comprised of seven luxury communities. Each has their own personality, but is equal in beauty, prestige, and opportunity. The only thing better than the views are the people. Our leaders are focused on the growth and development and growth of our employees, our members are gracious and kind, and our co-workers make coming to work something to look forward to. Once you visit you will understand why employees love being a part of The Cliffs family! 

We are currently seeking a talented culinarian to join our team as Chef Tournant for the Lake Keowee region of The Cliffs.   This position will be based out of The Cliffs at Keowee Vineyards. The ideal candidate is committed to providing an exceptional experience for their team and our members through genuine leadership, sourcing and utilizing high-quality ingredients, and the consistent execution of the club’s culinary program. We offer partnership approach leadership and premier training. The Cliffs has endless opportunities for growth, and we take pride in assisting our staff meet their personal and professional goals.

JOB DUTIES:

• Ensure an inspired, aligned, and transparent long-term partnership of Members, Associates and Vendors dedicated to encouraging sustainable Total Wellness in all of its attributes including physical, emotional, intellectual, spiritual, social, ecological and financial wellness. 
• Provide Relational Service to all Members, Guests of Members and Discovery Guests.
• Focus on Details to provide high quality products and service to Members.
• Strive for Continuous Improvement in knowledge, quality, consistency, service, products, work environment, financial metrics, safety, wellness, and member satisfaction.

• Directs the operation of all kitchen areas and staff.   Works with General Manager, Food & Beverage Manager, and associates to execute the F&B strategy and focus on meeting or exceeding goals.  
• Oversees, plans menus, and manages food production at all outlets at the club.
• Continuously strives to improve the quality of food products provided by the kitchen and understands the members’ expectations.
• Schedules and coordinates the work of Sous Chefs, Line Cooks, Pastry Chef, and Kitchen Assistants/Dishwashers to assure that food preparation is economical and technically correct and within budgeted labor goals. 
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Cooks or directly supervises the cooking of items that require skillful preparation. 
• Evaluates food products to assure that quality standards are attained.
• Participates in the development of the annual budget as it relates to functional areas of responsibility; provides management with continuous planning, forecasting, and monitoring financial detail to verify adherence to plan. 
• Responsible for all inventory cost controls as set forth by Cliffs inventory standards.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Plans and manages the employee meal program.
• Attends Food & Beverage staff and management meetings. 
• Consults with catering department about food production aspects of any special events that are planned.
• Interacts with F&B Manager to assure that food production consistently exceeds the expectations of members and their guests.
• Attends service lineups and ensures that other representatives from kitchen staff attend those lineups.
• Periodically visits dining area to greet members.
• Hires, trains/develops, supervises, and evaluates the performance of all kitchen personnel.
• Motivates and develops staff including training and development opportunities, cross training, and promotion of personnel.
• Takes initiative to provide relational service to members and guests as well as instilling this in the kitchen staff. 
• Maintain professional standards and codes of conduct as set forth by Cliffs Associate Handbook.
• Undertakes any special projects as assigned by the General Manager and/or Sr. Executive Chef.

BACKGROUND/EXPERIENCE:

• A.O.S. in Culinary Arts or related field preferred with a minimum of 5 years’ Executive Chef experience (preferably in fine dining or upscale business establishments).  
• Able to lead, train, motivate, and evaluate kitchen team for optimum performance.  
• Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests.  
• Thorough knowledge of food cost and labor cost controls.
• Has mathematical skills to compute costs. 
• Proficient with computer applications related to food management/cost accounting programs.
• Knowledge of all proper food preparation, storage and sanitation requirements, and Health Department Requirements.
• Knowledge of appropriate food and beverage service etiquette, policies, and procedures.
• Excellent communication and leadership skills.

THE CLIFFS BENEFITS

• A knowledgeable and passionate management team that leads by example.
• Employee appreciation parties and team building events.
• Premier training
• Excellent compensation including 15 vacation days and 9 paid holidays.
• Our best benefits package including health, telehealth, vision, dental, short term/long term disability, pet insurance 401(k) with employer contribution*
• Employee Wellness Monetary Incentives 
• Paid maternity and paternity leave
• A work/life balance!