Chef de Cuisine

discoverylandco; La Quinta (CA); On-site; USD 90,000 - 135,000; Full time

Job summary

DiscoveryLandCo is seeking a Chef de Cuisine to lead the day-to-day culinary operations in a high-volume setting. You will supervise kitchen staff, ensure consistency and quality, and collaborate with senior culinary leadership to deliver exceptional guest experiences.

You will drive menu execution, uphold sanitation standards, and mentor the team while managing inventories and event catering efforts. This role demands strong leadership, communication, and a passion for culinary excellence.

Qualifications

• 3–5 years in a high-volume culinary operation.
• 1–2 years of supervisory/kitchen leadership experience.
• Strong knowledge of kitchen operations, food safety, and sanitation.
• Ability to lead and develop culinary teams.
• Excellent communication, organizational, and problem‑solving skills.
• Food Safety Certification (ServSafe or equivalent).
• Culinary Arts degree or formal training preferred.
• Banquet/event culinary operations experience preferred.
• Inventory management and food costing knowledge preferred.

Responsibilities

• Lead day-to-day culinary operations and staff, ensuring quality and service standards.
• Oversee food production, menu execution, portions, and presentation.
• Maintain sanitation, safety, and compliance with regulations.
• Conduct line checks and quality inspections during service.
• Mentor and evaluate culinary staff; support hiring and training.
• Collaborate with Exec Sous Chef and Culinary Director on menus and initiatives.
• Manage inventory, ordering, and cost control measures.
• Coordinate with events, banquets, and catering programs.

Skills

Culinary leadership

Staff development

Communication

Problem solving

Food safety

Menu execution

Education

Culinary Arts degree

Tools

Kitchen management software

Job description

In this role, 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.

Key Responsibilities

Kitchen Operations

• 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.

Team Leadership

• 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.

Food Quality & Guest Experience

• 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.

Food Safety & Sanitation

• 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.

Inventory & Cost Control

• 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.

Collaboration & Communication

• 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.

Qualifications

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

Additional Requirements

• 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 o