What are the responsibilities and job description for the Chef de Tournant position at Hanloh?
Chef de Tournant
About Hanloh:
Hanloh is dedicated to cultivating a food and work culture that fosters learning, creativity, and professional growth. We are committed to building a collaborative kitchen environment and supporting local farmers and producers through our seasonal, thoughtful cuisine.
Position Summary:
The Chef de Tournant is a versatile and experienced culinary professional capable of working across all stations in the kitchen, including AM prep, grill, sauté, pastry, garde manger, and expediting. This role requires a comprehensive understanding of kitchen operations, with a focus on maintaining consistency, supporting team development, and upholding high standards across all areas of service.
Key Responsibilities
Kitchen Operations:
- Ensure compliance with food safety and sanitation standards, in accordance with Hanloh’s policies and all local, state, and federal regulations
- Maintain a clean, safe, and organized work environment
- Implement and uphold kitchen procedures, including FIFO and other operational protocols
Leadership & Team Management:
- Provide training, mentorship, and support to kitchen staff
- Monitor equipment use and ensure proper handling and maintenance
- Offer constructive feedback and report any personnel or operational issues promptly
Communication:
- Maintain clear and consistent communication with all team members
- Coordinate present and future prep, service needs, and daily menu changes
- Participate in staff meetings and contribute to ongoing improvements
Quality Assurance:
- Conduct regular checks to ensure consistency in portioning, recipe execution, and plating
- Uphold quality and presentation standards in every dish
Inventory & Purchasing:
- Monitor inventory and place orders based on menu demands
- Oversee pantry, produce, meat, seafood, dry goods, and cleaning supply levels
Culinary Execution & Menu Development:
- Collaborate on the creation and testing of new menu items
- Ensure all dishes are prepared according to Hanloh’s recipes and standards
- Assist in training staff on new recipes and techniques
Administrative Responsibilities:
- Maintain basic computer literacy for email, documents, ordering, and record keeping
Event Support & Front-of-House Coordination:
- Assist with the planning and execution of special events
- Communicate effectively with FOH staff to ensure seamless service and address dietary restrictions
Physical Requirements:
- Ability to stand for extended periods, lift heavy items, and work in a fast-paced kitchen environment
Requirement:
- Completion of ServeSafe Manager Certification
Compensation:
- $23/hr to $25/hr plus tips
Job Type: Full-time
Pay: $23.00 - $25.00 per hour
Expected hours: 35 – 40 per week
Benefits:
- Food provided
- Paid time off
Shift:
- 10 hour shift
- 8 hour shift
- Evening shift
- Morning shift
- Night shift
Supplemental Pay:
- Overtime pay
Experience:
- cooking: 4 years (Required)
License/Certification:
- ServSafe Manager Certification (Preferred)
Ability to Commute:
- Santa Cruz, CA 95060 (Required)
Ability to Relocate:
- Santa Cruz, CA 95060: Relocate before starting work (Preferred)
Work Location: In person
Salary : $23 - $25