SCHEDULE: ROTATING SHIFTS; EVENINGS, WEEKENDS, AND HOLIDAYS REQUIRED

About Us: The Club at Corazón is a premier Tuscan-inspired country club and event venue nestled in scenic Dublin, OH. Surrounded by lakes, vineyards, and lush gardens, the Club hosts weddings, private events, and upscale dining on an intimate to grand scale. We tailor every event with elegance and precision. Backed by detail oriented culinary team, we deliver purposeful hospitality and elevated dining experiences, helping create lifelong memories.
Position Overview: We are looking for a skilled Chef Tournant who shows strong versatility as well as discipline and can also function as a dedicated Chef de Partie. This role is ideal for a chef who thrives under structure, values the highest standards in hospitality, and understands the importance of team work to bring our guests a first-class experience. You will rotate between stations—such as sauté, grill, pastry, garde-manger—while also assisting with large-scale execution of service.Passion, finesse, and respect for the ingredients are required to facilitate taking the event from good to unforgettable.

REQUIREMENTS

• Minimum 3 years kitchen experience in a banquet setting, catering, or high-volume fine dining, with multiple station and technique exposure
• Culinary diploma or equivalent professional experience
• Advanced technique in key areas: sauce work, grilling, sautéing, batch preparation, garde-manger, and plating
• Strong organization, multitasking, and communication skills
• Leadership and management abilities to train kitchen team members
• Passionate eye for detail and a commitment to quality and consistency
• Guest-first mindset with a positive attitude rooted in hospitality
• Up-to-date food safety certification (e.g. ServSafe)
• Flexibility to work evenings, weekends, and holidays in a fast-paced environment

• Banquet-Focused Culinary Execution
• Support banquet production across all stations, from prep to plating and breaking down
• Execute dishes with elegance and consistency in a high-volume setting
• Ensure smooth operation during service by rotating through stations
• Station Leadership & Ownership
• Own specific duties for event execution while managing mise en place and ensuring high quality
• Communicate effectively with other staff to maintain standards, timing, and presentation
• Maintain prep lists in detail, working efficiently and effectively while minimizing waste
• Standards & Compliance
• Maintain and adhere to all cleanliness and sanitation standards
• Follow all food safety regulations and kitchen protocols
• Plate dishes with a sense of spontaneity and artistic appeal, while maintaining precision, balance, and finesse.
• Maintain consistency in taste, presentation, and portion control
• Kitchen Support
• Assist in inventory management, equipment upkeep, and daily kitchen setup/cleanup
• Collaborate with Sous Chef and the Head Chef to enhance operational flow