Tournant Career Overview

If you enjoy variety in your work and thrive in fast-paced environments, a career as a Tournant might be the perfect fit for you.

Also known as a Roundsman or Relief Cook, the Tournant plays a crucial role in a kitchen by stepping into different stations as needed. 

This dynamic position requires versatility, adaptability and a broad knowledge of various cooking techniques.

What Does a Tournant Do?

A Tournant is a highly skilled, flexible Chef who can work at different stations in the kitchen. 

Unlike specialized Station Chefs, a Tournant must be well-versed in all areas of the kitchen, stepping in wherever needed to maintain smooth operations. This could mean assisting the Saucier with sauces one day and working the grill the next.

Assisting various stations

Filling in for absent Chefs or stepping in during peak hours to ensure smooth kitchen operations and timely service.

Preparing ingredients

Chopping, measuring and organizing mise en place for multiple stations to keep the kitchen efficient and ready for service.

Cooking a variety of dishes

Handling meats, seafood, vegetables, soups and desserts as needed, following recipes and maintaining consistency in presentation and flavor.

Maintaining cleanliness and organization

Ensuring all workstations meet hygiene and safety standards by regularly cleaning surfaces, properly storing ingredients and following food safety protocols.

Training and mentoring junior staff

Sharing knowledge, demonstrating proper techniques and assisting in skill development to help junior team members grow in their roles.

Coordinating with the Executive Chef and Sous Chef

Supporting kitchen management by executing menu items to the highest quality, managing workflow and addressing any operational challenges.

Where Do Tournants Work?

Tournants are found in professional kitchens of all types, particularly in high-end and high-volume establishments where flexibility is essential. These include:

• Fine-dining restaurants: Where precise execution and high standards require extra hands in various kitchen stations.
• Hotels and resorts: Large-scale food operations with multiple outlets often need a versatile Chef to move between different venues.
• Cruise ships: With a constantly changing menu and international cuisines, Tournants play a key role in adapting to different culinary demands.
• Catering services: Events and large gatherings require Chefs who can seamlessly handle multiple stations.
• Casinos and large entertainment venues: Fast-paced, high-volume kitchens benefit from having a skilled Tournant to ensure efficiency.

Top Skills Every Tournant Should Have

A Tournant must be a well-rounded culinary professional with a wide range of skills. The most successful ones possess:

• Versatility: The ability to work on any station, from pastry to grill, at a moment’s notice
• Strong cooking techniques: Mastery of different cuisines, knife skills and various cooking methods
• Adaptability: Quick thinking and problem-solving to adjust to sudden changes in staffing or menu demands
• Excellent time management: Juggling multiple tasks while ensuring that food is cooked and plated efficiently
• Attention to detail: Ensuring consistency in presentation and flavor across all stations
• Communication skills: Coordinating with different teams to keep service running smoothly
• Physical stamina: Being on your feet for long hours and working in a high-energy, demanding kitchen environment

How To Become a Tournant

A Tournant is not an entry-level position; it requires experience and culinary expertise. Here’s how to prepare for this career path:

1. Get the right education

While formal education is not always required, many employers prefer candidates with a culinary degree or diploma from a recognized culinary school. Programs at institutions like the Culinary Institute of America or Le Cordon Bleu provide a strong foundation in kitchen operations.

2. Gain hands-on experience

Most Tournants start as Line Cooks or Commis Chefs, working in different kitchen sections to develop a diverse skill set. Experience in multiple stations is key to advancing into a Tournant role.

3. Develop a broad skill set

Since a Tournant is expected to work at different stations, gaining expertise in sauces, grilling, baking and plating will make you a valuable asset to any kitchen.

4. Pursue certifications

Certifications such as ServSafe Food Handler or Certified Sous Chef (CSC) from the American Culinary Federation can enhance your credentials and show dedication to the craft.

5. Network and seek opportunities

Moving up in the culinary world often requires strong professional relationships. Working under experienced Chefs, attending industry events and networking with hospitality professionals can open doors to new opportunities.

Pros and Cons of Working as a Tournant

Working as a Tournant offers a dynamic and rewarding career, but it also comes with challenges. Below are some key advantages and drawbacks of this role.

Pros

• Diverse experience: Exposure to different cooking techniques and cuisines
• Career growth: Opportunity to move into Sous Chef or Executive Chef roles
• Job security: High demand in large kitchens that require adaptable staff
• Exciting and dynamic work environment: No two days are the same making the job engaging and challenging

Cons

• Physically demanding: Long hours high pressure and constant movement can be exhausting
• Lack of specialization: Unlike other Chefs who master one station a Tournant doesn’t get to perfect a single skill
• Inconsistent schedule: Can involve erratic shifts including weekends and holidays
• Stressful work environment: Having to quickly adjust to different stations can be mentally and physically draining