Sous Chef Tournant La Bastide by Andrea Calstier & Cenadou Bistrot We are looking for an experienced and versatile Sous Chef Tournant to support the culinary teams of both La Bastide by Andrea Calstier and Cenadou Bistrot . This position is designed for a strong, adaptable cook and leader who can move between both restaurants depending on operational needs. The ideal candidate is comfortable working within two different styles of service—from the precision and attention to detail required at La Bastide to the pace and volume of Cenadou—while maintaining consistent standards of quality, organization, and professionalism. Responsibilities Work across both La Bastide and Cenadou according to scheduling and operational needs. Support the Chef de Cuisine and Sous Chefs during preparation and service. Be capable of running and supporting different stations, including garde manger, hot line, and production. Step into a leadership role when needed and help supervise cooks during prep and service. Ensure consistency, proper execution, seasoning, presentation, and portioning of all dishes. Assist with mise en place, production, receiving, organization, and daily kitchen operations. Maintain high standards of cleanliness, food safety, labeling, storage, and kitchen organization. Help train and guide junior cooks and reinforce kitchen standards. Communicate effectively with the chefs and adapt quickly when priorities or staffing needs change. Assist with inventory, waste control, proper product rotation, and responsible use of ingredients. Be available to cover either restaurant when additional culinary support is required. Qualifications Previous experience as a Sous Chef, Junior Sous Chef, Chef de Partie, or strong Lead Line Cook in a high-quality restaurant. Strong technical cooking skills and solid understanding of French culinary techniques. Ability to work confidently on multiple stations. Experience in fine dining is necessary. Organized, reliable, clean, and detail-oriented. Comfortable working in both a highly precise fine-dining environment and a faster-paced bistro environment. Strong communication and leadership skills. Team-oriented attitude with the ability to take direction from different chefs. Flexible and adaptable regarding station assignments and restaurant needs. Ability to remain calm, efficient, and professional during high-volume services. What We Are Looking For This is not a position for someone assigned permanently to one station or one restaurant. We are looking for a true tournant : someone versatile enough to become a reliable resource for both culinary teams. The right candidate should be able to walk into either kitchen, understand what is needed, and contribute immediately—whether that means running a station, supporting service, covering a team member, helping with production, or providing additional leadership on a busy night.