Lead Line Cook/Tournant Chef
Location: Leesburg, VA
Opening August 2025
The Huntōn is a luxury boutique hotel and fine dining destination opening August 2025 in Leesburg, Virginia. Built on craftsmanship, sustainability, and quiet excellence, The Huntōn is chasing stars and shaping the future of Virginia’s food scene. We are looking for a strong, versatile Lead Line Cook/Tournant Chef — a key position for those ready to take the next step toward sous chef responsibilities.
About the Role:
The Lead Line Cook/Tournant Chef is the kitchen’s ultimate utility — able to work every station with precision and calm under pressure. You’ll support the culinary leadership team by stepping in where needed: working sauté one day, garde manger the next, helping with pastry plating, or overseeing mise en place to keep the brigade tight and focused.
This is a growth role for someone on the verge of becoming a Sous Chef. You’ll be expected to lead by example, uphold the highest standards, and serve as a mentor to junior cooks.
Key Responsibilities:
- Work across multiple stations (hot line, cold line, pastry, prep) with speed and precision
- Fill in as lead on stations during service or when cooks are out
- Execute mise en place to standard for multiple parts of the menu
- Support Chef de Cuisine and Sous Chefs with quality control, training, and prep supervision
- Help train new cooks and ensure systems and recipes are being followed consistently
- Maintain organization, cleanliness, and efficiency throughout the kitchen
- Uphold food safety, sanitation, and storage protocols at all times
Who You Are:
- A well-rounded cook with at least 3 years of experience in fine dining or Michelin-level kitchens
- Highly organized, calm under pressure, and driven to improve daily
- A clear communicator who’s comfortable giving and receiving feedback
- Strong on fundamentals: sauces, knife work, protein cookery, plating, and timing
- Interested in leadership, mentoring younger cooks, and growing into a Sous Chef role
- Passionate about sustainability, seasonality, and thoughtful sourcing
Requirements:
- 3+ years in fine dining kitchens; tournant or junior sous experience strongly preferred
- Excellent station skills across hot and cold lines, pastry a plus
- Must be able to lead sections of service and jump between roles fluidly
- Availability to work nights, weekends, and holidays
- Reliable transportation to Leesburg, VA
- Must have or be willing to obtain a VA Food Manager's Certification
What We Offer:
- Competitive pay and strong path to Sous Chef roles
- Direct mentorship from Executive Chef Vincent Badiee and an ambitious leadership team
- A professional, inclusive kitchen culture grounded in respect and performance
- Team meals, and a rare chance to shape the culinary identity of a new luxury property
- Daily opportunity to grow and build the next great kitchen in Virginia
You're ready for more. This is your moment.
Apply now to become the Tournant at The Huntōn and help us chase the stars.