Creative Sous Chef — Lead Kitchen, Elevate Quality

Bernardus lodge and spa; Carmel Valley (CA); On-site; USD 75,000 - 95,000; Full time

Job summary

Bernardus Lodge and Spa in Carmel Valley, CA, seeks an experienced kitchen leader to oversee daily operations, train staff, and ensure high standards of quality, presentation, and sanitation. The role requires strong supervisory skills and a deep knowledge of culinary techniques.

The ideal candidate has culinary training and 5–6 years of relevant experience, with the ability to coordinate with front-of-house and maintain inventory 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.
• Good judgement with the ability to make timely and sound decisions.

Responsibilities

• Trains and develops kitchen staff; trains cooks/kitchen staff in consistency of preparation and presentation.
• Ensures quality, portion control, and plate presentation are adhered to consistently.
• Monitors and maintains line plating and quality.
• Prepares a variety of cuisine utilizing skill and creativity.
• Coordinates with wait staff to meet or exceed guest expectations.
• Maintains a clean, organized, and safe kitchen; ensures sanitation procedures are followed.
• Monitors and maintains proper inventory levels.
• Assists executive sous chef as needed.

Skills

Kitchen leadership

Staff training

Quality control

Culinary creativity

Communication

Problem-solving

Education

Culinary school preferred

Job description

Bernardus Lodge and Spa in Carmel Valley, CA, seeks an experienced kitchen leader to oversee daily operations, train staff, and ensure high standards of quality, presentation, and sanitation. The role requires strong supervisory skills and a deep knowledge of culinary techniques.

The ideal candidate has culinary training and 5–6 years of relevant experience, with the ability to coordinate with front-of-house and maintain inventory in a fast-paced environment.