Chef de Cuisine

The Madison Club; La Quinta (CA); On-site; USD 85,000 - 105,000; Full time

Benefits offered by this job

Competitive pay

Medical, Dental, and Vision benefits

401k Contribution

Paid Time Off and Paid Holidays

Employee meals, referral incentives, &

Recognition programs

Professional development and upwardmob

Job summary

The Madison Club in La Quinta, CA is seeking a Chef de Cuisine to lead day-to-day culinary operations with a focus on exceptional quality, consistent presentation, sanitation, and guest satisfaction in a private club setting.

You will supervise Sous Chefs and line cooks, mentor staff, participate in hiring and onboarding, and partner with Culinary Director to implement seasonal menus, food safety programs, inventory control, and cost management while delivering five-star dining experiences for

Qualifications

• Minimum 3-5 years of progressive culinary experience in a high-volume operation.
• 1-2 years of supervisory or kitchen leadership experience.
• Strong understanding of kitchen operations, 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.

Responsibilities

• Lead day-to-day culinary operations ensuring quality and service execution.
• Supervise kitchen staff and oversee food production.
• Maintain clean, organized kitchen environment.
• Hire, onboard, train, and develop culinary staff.
• Collaborate with executive leadership on menus and initiatives.
• Ensure food safety and sanitation compliance.
• Monitor inventory, control costs, and minimize waste.
• Support events, banquets, and catering programs.
• Communicate production needs and priorities to staff.
• Provide coaching and feedback for performance management.

Skills

Leadership experience

Kitchen operations

Quality & sanitation

Team collaboration

Menu execution

Food safety knowledge

Excellent communication

Problem solving

Education

Culinary Arts degree or training

Tools

Kitchen management systems

Job description

Key Responsibilities

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.

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 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.

Benefits

• Competitive Pay
• Medical, Dental, and Vision Benefits
• 401k Contribution
• Paid Time Off and Paid Holidays
• Employee Meals, Referral Incentives, and Recognition Programs
• Professional development and upward mobility opportunities
• Work-Family Culture

The Company’s good faith estimate of the hourly rate it expects to pay for this role is $85k-$105k annually and is based on applicable and specialized experience and location.

About Us

Nestled in California’s desert paradise, The Madison Club is La Quinta’s most exclusive, private residential community, offering the finest golf and club facilities in an intimate and sophisticated setting. It is a place of effortless grace and charm with an ambiance of quiet sophistication, intimacy, and understated luxury. Offering a limited number of homes and memberships, The Madison Club is the modern interpretation of California’s classic old-line country clubs, offering five-star dining and member events, wellness and fitness amenities, and Discovery’s signature Outdoor Pursuits program. At The Madison Club, our employees use their personal talent, passion, and resources to meaningfully integrate with diverse cultures and communities. All while providing the highest level of member and guest services and contributing to the creation of unforgettable experiences. For more information about our club, please visit: https://madisonclubca.com/

Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: http://www.discoverylandco.com.