Coaching, Communication Skills, Computer Workstations, Cook Dishes, Culinary Operations, Environmental Impact, Food Production, Food Quality, Food Safety, Leadership, Lift/Move 25 Pounds, Menu Development, Microsoft Office, Multilingual, Organizational Skills, People Management, Performance Management, Physical Demands, Restaurant, Safety/Work Safety, Sanitation, ServSafe Certification, Spanish Language
LOCATION
Orlando, Florida
POSTED
11 days ago
Overview:
About Lake Nona Wave Hotel
Celebrated as ‘the Living Room of Lake Nona’, Wave Hotel opened in December 2021. Our luxury lifestyle hotel is at the very heart of one of the most innovative communities in the country. Infusing intuitive technology, access to unique wellness programs, and truly inspired restaurant and bar concepts, Lake Nona Wave Hotel is an unexpected destination for guests from around the world. Discover a different side to Orlando that is anything but make-believe.
About CoralTree Hospitality
Our team members are the true soul of our company. We think differently—not only about travel, but about the ways in which we deliver on our promise to engage, delight, awaken, and challenge our team members as well as our guests. We are deeply committed to a foundation of core values that shape our interactions with guests, clients, team members, and our community. We create engaging, impactful environments that connect people and place, awaken the spirit, and allow individuals with talent, integrity, and heart to thrive.
Job Overview:
This position is responsible for providing flexible leadership and oversight of kitchen staff across multiple culinary outlets. The Chef Tournant will supervise and support shift staff and stewarding teams while working on the hot or cold line as needed.
With a focus on quality, consistency, and operational efficiency, this role supports the culinary team’s mission to exceed guest expectations while maintaining strong leadership presence across all assigned areas.
Responsibilities:
Essential Functions:
Leads by example and demonstrates high-level execution across both hot and cold food production
Provides supervisory coverage across multiple outlets including Garni Café, Banquets, and other culinary areas as needed
Inspects presentation quality and expedites the line to maintain service standards
Ability to work any station in the culinary operation when required
Must be able to read recipes and follow measurement instructions accurately
While performing duties, regularly tastes, touches, and smells products to ensure quality and consistency
Maintains walking coolers, freezers, and dry storage in a clean, organized, and sanitary condition
Assists in ordering and receiving tasks to ensure proper product levels are maintained
Ensures proper station setup, cleanliness, labeling, and food storage prior to service
Performs daily line checks and communicates any product, equipment, or safety issues to leadership
Supports development of daily menus, features, and culinary offerings
Maintains strong knowledge of cooking techniques, global cuisine, and culinary standards
Supervises performance, attendance, attitude, and conduct of culinary team members
Maintains professional communication with all team members
Consistently practices safe and sanitary food handling techniques
Directs stewarding to maintain a clean, sanitary, and safe work environment
Enforces workstation organization, cleanliness, and proper use of equipment
Leadership Responsibilities:
Provides leadership coverage during peak service periods, staffing gaps, and call-outs
Acts as a working supervisor while maintaining oversight of kitchen operations
Holds accountability for shift performance across assigned outlets
Maintains authority to make operational decisions in the absence of outlet-specific leadership
Ensures consistency in food quality and execution across all kitchens
Provides coaching and direction to team members to improve performance and efficiency
Promotes a positive, professional, and team-oriented work environment
Qualifications:
Qualifications:
Able to work flexible hours and days
Two-year culinary arts degree preferred
Three to five years of experience in high-volume culinary operations required
Previous supervisory or leadership experience required
Strong knowledge of food safety, sanitation, and kitchen operations
Strong communication and leadership skills
Advanced organizational skills
Bilingual in Spanish is a plus
ServSafe Certified
Proficiency in Microsoft Office preferred
Previous experience in luxury and high-end establishment
Working Environment/Physical Demands:
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.
While performing the duties of this job, the team member is regularly required to walk, stand, and sit 6-8 hours per day and may have exposure to basic office supply chemicals.
The team member is occasionally required to climb and use balance. Additionally, they will frequently be asked to use their hands and arms to reach, carry, pull, and lift up to 25 lbs. Specific vision abilities required by this job include close vision, distance vision, and peripheral vision.
The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job.
While performing the duties of this job, the team member will experience temperature fluctuations (rain, wind, heat, humidity), and moderate to high noise levels.