Chef De Cuisine

Overview CordeValle is seeking an experienced and passionate Chef de Cuisine to lead daily culinary operations and deliver exceptional dining experiences that reflect the luxury standards of our resort. This position is responsible for overseeing kitchen operations, maintaining food quality and consistency, supporting team development, and ensuring compliance with all health, safety, and labor regulations. The ideal candidate is a hands-on culinary leader who thrives in a fast-paced luxury hospitality environment. Responsibilities Oversee daily kitchen operations, including preparation, execution, and presentation of menu items. Lead, coach, train, and develop culinary team members while fostering a positive and professional work environment. Ensure consistency, quality, and presentation standards are maintained at all times. Assist with menu development, seasonal offerings, specials, and wine pairing collaboration. Monitor food costs, labor costs, waste, and inventory controls to achieve financial goals. Ensure compliance with all local, state, and federal food safety and sanitation regulations. Maintain kitchen cleanliness and organization in accordance with health department standards. Collaborate with resort leadership to support events, banquets, wine dinners, and special programming. Participate in scheduling, interviewing, hiring, disciplinary actions, and performance management. Ensure all employees follow safety procedures and proper equipment usage. Maintain professionalism and high service standards consistent with the CordeValle guest experience. Requirements Minimum 3–5 years of culinary leadership experience in a luxury hotel, resort, fine dining restaurant, or private club environment preferred. Culinary degree or formal culinary training preferred. Strong leadership, organizational, and communication skills. Knowledge of California food safety and sanitation standards. Ability to work flexible schedules including evenings, weekends, and holidays. Strong understanding of food cost controls, labor management, and inventory systems. Wine knowledge and experience with food and wine pairings preferred. Spanish speaking is a plus. Must demonstrate CordeValle’s core values: Committed – Whole-heartedly dedicated to caring for members, guests, and associates. Ambassador – Serves others with friendliness and warmth to exceed expectations. Authentic – Creates genuine, exclusive, and unforgettable experiences. Resourceful – Demonstrates creativity, innovation, and tenacity in all endeavors. Excellent – Brings unique skills, knowledge, and experience to the team every day. Physical Requirements Ability to stand and walk for extended periods. Ability to lift and carry up to 50 pounds. Ability to work in hot, cold, and fast-paced kitchen environments. Summary & Benefits Eligible for resort benefits package, including medical, dental, vision, paid time off, and 401(k), subject to plan eligibility requirements. Equal Employment Opportunity CordeValle is an Equal Opportunity Employer. We are committed to creating an inclusive environment for all employees and applicants. All employment decisions are made without regard to race, color, religion, sex, gender identity, sexual orientation, national origin, ancestry, age, disability, medical condition, marital status, veteran status, or any other protected status under applicable federal, California, or local law. #J-18808-Ljbffr