Creative Kitchen Lead - Quality, Training and Prep

Bernardus lodge and spa; Carmel Valley (CA); On-site; USD 65,000 - 90,000; Full time

Job summary

Bernardus Lodge and Spa in Carmel Valley, CA seeks an experienced kitchen leader to oversee daily operations, ensure quality and presentation, and maintain sanitation standards. The role involves supervising staff, training cooks, and coordinating with serving teams to meet guest expectations.

The candidate should have culinary training and substantial experience, proficiency in English, and the ability to work independently in a fast-paced environment.

Qualifications

• Graduate of a culinary school preferred.
• Five to six years related experience or equivalent.
• Current knowledge of regional and national trends in food and beverage.
• Thorough knowledge of all food preparation techniques and styles.
• Demonstrated proficiency in supervising and motivating subordinates
• Must be able to work independently.
• Must provide valid documents(s) to work in the US.
• Must meet legal age requirements for the position.
• Must speak and communicate in English.
• Must be able to clearly communicate with guests, management and coworkers.

Responsibilities

• Train and develop kitchen staff; ensure consistency in prep and presentation.
• Maintain quality, portion control, and plate presentation.
• Monitor line plating and quality.
• Prepare a variety of cuisine with skill and creativity.
• Coordinate with wait staff to meet guest expectations.
• Maintain a clean, organized, and safe kitchen and sanitation procedures.
• Monitor inventory levels.
• Assist executive sous chef as needed.
• Establish procedures, schedules, and expedite workflow.
• Stay current with industry trends and communicate updates.

Skills

Supervising staff

Communication

Quality control

Food safety

Culinary knowledge

Independent work

Bilingual

Education

High school diploma / GED

Culinary school preferred

Job description

Bernardus Lodge and Spa in Carmel Valley, CA seeks an experienced kitchen leader to oversee daily operations, ensure quality and presentation, and maintain sanitation standards. The role involves supervising staff, training cooks, and coordinating with serving teams to meet guest expectations.

The candidate should have culinary training and substantial experience, proficiency in English, and the ability to work independently in a fast-paced environment.