Sous Chef

Nestled in the rolling hills of Northern California, CordeValle is a luxury golf resort and private club known for exceptional hospitality, world-class amenities, and outstanding culinary experiences. Our culinary team is dedicated to delivering elevated dining experiences that reflect the quality and excellence our members and guests expect. We are seeking a talented and motivated Sous Chef to join our team and help uphold CordeValle's high standards of food quality, service, and innovation. At CordeValle, our culture is built on a commitment to exceptional hospitality and meaningful experiences. We seek team members who embrace our Core Values and bring them to life every day. Core Values COMMITTED We are whole-heartedly dedicated to caring for our members, guests, and associates. AMBASSADOR We serve others with friendliness and warmth to exceed expectations. AUTHENTIC We genuinely create an exclusive and unforgettable experience. RESOURCEFUL We are creative, innovative, and tenacious in all our endeavors. EXCELLENT We offer our unique skills, knowledge, and experience. Essential Duties and Responsibilities Assist the Executive Chef with the daily management of kitchen operations across club and resort dining outlets. Prepare and present menu items according to established recipes, quality standards, and presentation guidelines. Supervise, train, coach, and motivate line cooks, prep cooks, and stewards. Maintain consistent food quality, portion control, and presentation standards. Ensure compliance with all food safety, sanitation, and workplace safety regulations. Support banquet, tournament, member event, and holiday dining operations. Assist with inventory management, ordering, receiving, and proper storage of food and supplies. Monitor food costs and minimize waste through proper production planning and inventory control. Participate in menu development, recipe creation, and seasonal offerings. Foster a positive, professional, and team-oriented kitchen culture. Assist with scheduling and labor management to meet operational needs. Ensure all kitchen areas remain clean, organized, and inspection-ready. Perform opening, closing, and additional duties as assigned. Qualifications Minimum of three (3) years of culinary experience in a professional kitchen. At least one (1) year of supervisory or lead culinary experience. Strong knowledge of food preparation techniques, kitchen operations, and sanitation standards. Ability to work effectively in a fast-paced luxury hospitality environment. Strong communication, leadership, and organizational skills. Ability to work flexible hours, including evenings, weekends, holidays, and special events. Valid California Food Handler Card or ability to obtain upon hire. At CordeValle, excellence is more than a standard—it's a way of life. Our team members are passionate professionals who are committed to creating unforgettable experiences for our members and guests. If you are a culinary leader who values teamwork, hospitality, innovation, and excellence, we invite you to become part of the CordeValle family. Benefits CordeValle offers a competitive compensation and benefits package, which may include: Competitive hourly wage based on experience Overtime pay in accordance with California labor laws Medical, dental, and vision insurance Paid time off and paid holidays 401(k) retirement plan with company match (if applicable) Tuition Reimbursement Professional development and career advancement opportunities #J-18808-Ljbffr