Chef de Cuisine

Discovery Land Company•La Quinta, CA

1d•Onsite

About The Position

The Chef de Cuisine is responsible for leading the day-to-day culinary operations of the kitchen, ensuring the highest standards of food quality, consistency, sanitation, and service execution. Working under the direction of the Executive Sous Chef and in alignment with the Culinary Director's vision, the Chef de Cuisine supervises kitchen staff, oversees food production, and ensures efficient operations while delivering exceptional guest experiences. This position serves as the hands-on culinary leader during daily service periods and plays a key role in staff development, quality assurance, and operational excellence.

Requirements

Minimum 3-5 years of progressive culinary experience in a high-volume restaurant, resort, hotel, country club, or similar food and beverage operation.
At least 1-2 years of supervisory or kitchen leadership experience.
Strong understanding of kitchen operations, food production, sanitation, and safety standards.
Demonstrated ability to lead and develop culinary teams.
Excellent communication, organizational, and problem-solving skills.
Food Safety Certification (ServSafe or equivalent).
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
Must be able to work flexible work hours/schedule including evenings, weekends, and holidays.
Long hours may be required due to business demands.
Ability to work in a team environment.
Strong culinary techniques and food presentation skills.
Effective leadership and team-building abilities.
Ability to perform in a fast-paced, high-volume environment.
Strong attention to detail and commitment to quality.
Knowledge of food cost control, inventory practices, and waste reduction initiatives.
Ability to prioritize multiple tasks and meet operational deadlines.
Proficiency with kitchen management and scheduling systems.
Ability to stay calm and focused during the busiest of times.
Ability to read, write, speak, and understand English; additional languages preferred.
Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.

Nice To Haves

Degree or formal training in Culinary Arts
Upscale dining, resort, or private club experience
Experience with banquet and event culinary operations
Knowledge of inventory management and food costing systems

Responsibilities

Manage and oversee daily kitchen production and service operations.
Ensure all menu items are prepared and presented according to established recipes, specifications, and quality standards.
Monitor food preparation and service to ensure consistency, accuracy, and timeliness.
Execute menu changes, seasonal offerings, and culinary initiatives as directed by the Culinary Director and Executive Sous Chef.
Maintain a clean, organized, and efficient kitchen environment.
Supervise and mentor Sous Chefs, Lead Cooks, Line Cooks, Prep Cooks, and Stewarding team members.
Assist with hiring, onboarding, training, and development of culinary staff.
Foster a culture of teamwork, accountability, professionalism, and continuous improvement.
Communicate daily production needs, service expectations, and operational priorities to staff.
Support employee performance management through coaching and ongoing feedback.
Ensure food quality, portion control, consistency, and presentation standards are always met.
Conduct line checks and quality inspections throughout service.
Respond to guest feedback and operational concerns in a professional and timely manner.
Drive a culture focused on exceptional culinary execution and guest satisfaction.
Ensure compliance with all local, state, and federal food safety regulations.
Enforce proper food handling, labeling, storage, and temperature control procedures.
Maintain sanitation standards throughout all kitchen areas.
Promote and monitor workplace safety practices for all culinary staff.
Assist the Executive Sous Chef with inventory management, ordering, receiving, and product rotation.
Monitor food usage and work to minimize waste.
Support food cost and labor management objectives.
Maintain accurate storage and inventory practices to maximize product quality and profitability.
Partner with the Executive Sous Chef to execute operational goals and departmental objectives.
Collaborate with front-of-house leadership to ensure smooth service and consistent guest experience.
Support special events, banquets, catering functions, and other culinary programs.
Communicate operational needs and opportunities for improvement to leadership.