Executive Sous Chef

Join the Culinary Leadership Team at CordeValle! CordeValle is seeking an accomplished Executive Sous Chef to join our culinary leadership team at our luxury golf club and resort in San Martin, California. This is an opportunity for a talented culinary leader who enjoys being in the kitchen, leading a team, and executing at a high level . Reporting directly to the Executive Chef, the Executive Sous Chef will serve as the second-in-command of the culinary operation and play a key role in maintaining exceptional standards across CordeValle's diverse food and beverage operation. Our culinary team supports a unique combination of private club dining, resort guests, banquets, weddings, corporate events, golf events, and special member experiences . We are looking for a leader who can successfully operate in this dynamic environment while maintaining exceptional quality and consistency. As Executive Sous Chef, you will: Partner with the Executive Chef to lead daily culinary operations. Serve as the culinary leader in the Executive Chef's absence. Maintain a strong, hands-on presence in the kitchens during preparation and service. Lead and develop Sous Chefs, cooks, stewards, and other culinary team members. Ensure exceptional food quality, consistency, presentation, and execution. Oversee culinary execution for member dining, resort operations, banquets, weddings, corporate events, golf events, and special functions. Review BEOs and coordinate culinary production and event execution. Assist with menu development, seasonal menus, specials, tastings, and special events. Maintain recipe, portion, plating, and presentation standards. Manage production levels and mise en place based on anticipated business. Assist with culinary scheduling and labor management. Monitor food cost, purchasing, inventory, waste, and departmental expenses. Help ensure culinary operations achieve established financial and budget objectives. Maintain exceptional sanitation, organization, food safety, and workplace safety standards. Work closely with Food & Beverage, Banquets, Stewarding, Purchasing, and other departments to deliver seamless member and guest experiences. Anticipate operational challenges and take ownership of resolving them. The Leader We're Looking For At CordeValle, an Executive Sous Chef isn't someone who manages the kitchen from an office. We are looking for a culinary leader who is visible, organized, calm under pressure, accountable, and actively engaged with the team . You should be equally comfortable leading a busy banquet execution, coaching a cook, reviewing labor and food costs, preparing for the next day's events, and stepping onto the line when the operation needs you. You will have significant responsibility for the day-to-day success of the culinary department and must be capable of leading the operation when the Executive Chef is unavailable. Our Core Values Everything we do is guided by CordeValle's 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. What We're Looking For Our ideal candidate has: 10+ years of progressive culinary experience in an upscale hotel, resort, private club, fine dining, or high-volume culinary operation preferred. 5+ years of culinary leadership experience as an Executive Sous Chef, Senior Sous Chef, Sous Chef, Chef de Cuisine, or similar role preferred. Strong banquet and high-volume event experience. Experience leading, coaching, and developing culinary teams. Strong knowledge of food and labor cost management. Experience with purchasing, inventory, scheduling, production planning, and waste reduction. Excellent organization and the ability to manage multiple priorities simultaneously. Strong knowledge of food safety and sanitation standards. Experience reading and executing BEOs and complex event schedules. A hands-on leadership style and willingness to be present in the kitchen. Culinary degree or equivalent professional training preferred. California food safety certification as required. Because hospitality doesn't operate on a Monday-through-Friday schedule, candidates must be available to work based on the needs of the business, including evenings, weekends, holidays, and special events . #J-18808-Ljbffr