Executive Sous Chef

CordeValle; California (MO); On-site; USD 110,000 - 160,000; Full time

Job summary

CordeValle is seeking an Executive Sous Chef to join our culinary leadership team at the luxury golf club and resort in San Martin, California. This role reports to the Executive Chef and serves as second-in-command, guiding daily operations, maintaining high standards, and delivering exceptional guest experiences.

The ideal candidate has 10+ years in upscale culinary environments, 5+ years in leadership, hands-on kitchen presence, strong banquet and event experience, and proven ability to lead

Qualifications

• As Executive Sous Chef, oversee daily culinary operations and lead the team.
• Ensure top-tier food quality, consistency, and presentation across all venues.
• Work with Executive Chef to develop menus and seasonal offerings.

Responsibilities

• As Executive Sous Chef, lead daily culinary operations with hands-on involvement.
• Serve as culinary leader in Executive Chef's absence and mentor staff.
• Oversee banquet, resort, weddings, and corporate event food production and service.
• Review BEOs and coordinate production and event execution.
• Maintain recipe, portion, plating, and presentation standards.
• Manage labor scheduling and cost controls; monitor inventory and waste.
• Collaborate with F&B, Banquets, Stewarding, and Purchasing teams for seamless service.

Skills

Culinary leadership

Banquet & high-volume events

Team coaching & development

Labor & food cost management

Menu planning & recipe execution

Education

Culinary degree or equivalent training

Tools

Inventory management

Scheduling software

Waste reduction methods

Job description

Join the Culinary Leadership Team at CordeValle!

CordeValle is seeking an accomplished Executive Sous Chef to join our culinary leadership team at our luxury golf club and resort in San Martin, California.

This is an opportunity for a talented culinary leader who enjoys being in the kitchen, leading a team, and executing at a high level. Reporting directly to the Executive Chef, the Executive Sous Chef will serve as the second-in-command of the culinary operation and play a key role in maintaining exceptional standards across CordeValle's diverse food and beverage operation.

Our culinary team supports a unique combination of private club dining, resort guests, banquets, weddings, corporate events, golf events, and special member experiences. We are looking for a leader who can successfully operate in this dynamic environment while maintaining exceptional quality and consistency.

As Executive Sous Chef, you will:

• Partner with the Executive Chef to lead daily culinary operations.
• Serve as the culinary leader in the Executive Chef's absence.
• Maintain a strong, hands-on presence in the kitchens during preparation and service.
• Lead and develop Sous Chefs, cooks, stewards, and other culinary team members.
• Ensure exceptional food quality, consistency, presentation, and execution.
• Oversee culinary execution for member dining, resort operations, banquets, weddings, corporate events, golf events, and special functions.
• Review BEOs and coordinate culinary production and event execution.
• Assist with menu development, seasonal menus, specials, tastings, and special events.
• Maintain recipe, portion, plating, and presentation standards.
• Manage production levels and mise en place based on anticipated business.
• Assist with culinary scheduling and labor management.
• Monitor food cost, purchasing, inventory, waste, and departmental expenses.
• Help ensure culinary operations achieve established financial and budget objectives.
• Maintain exceptional sanitation, organization, food safety, and workplace safety standards.
• Work closely with Food & Beverage, Banquets, Stewarding, Purchasing, and other departments to deliver seamless member and guest experiences.
• Anticipate operational challenges and take ownership of resolving them.

The Leader We're Looking For

At CordeValle, an Executive Sous Chef isn't someone who manages the kitchen from an office.

We are looking for a culinary leader who is visible, organized, calm under pressure, accountable, and actively engaged with the team. You should be equally comfortable leading a busy banquet execution, coaching a cook, reviewing labor and food costs, preparing for the next day's events, and stepping onto the line when the operation needs you.

You will have significant responsibility for the day-to-day success of the culinary department and must be capable of leading the operation when the Executive Chef is unavailable.

Our Core Values

Everything we do is guided by CordeValle's core values:

COMMITTED – We are whole-heartedly dedicated to caring for our members, guests, and associates.

AMBASSADOR – We serve others with friendliness and warmth to exceed expectations.

AUTHENTIC – We genuinely create an exclusive and unforgettable experience.

RESOURCEFUL – We are creative, innovative, and tenacious in all our endeavors.

EXCELLENT – We offer our unique skills, knowledge, and experience.

What We're Looking For

Our ideal candidate has:

• 10+ years of progressive culinary experience in an upscale hotel, resort, private club, fine dining, or high-volume culinary operation preferred.
• 5+ years of culinary leadership experience as an Executive Sous Chef, Senior Sous Chef, Sous Chef, Chef de Cuisine, or similar role preferred.
• Strong banquet and high-volume event experience.
• Experience leading, coaching, and developing culinary teams.
• Strong knowledge of food and labor cost management.
• Experience with purchasing, inventory, scheduling, production planning, and waste reduction.
• Excellent organization and the ability to manage multiple priorities simultaneously.
• Strong knowledge of food safety and sanitation standards.
• Experience reading and executing BEOs and complex event schedules.
• A hands-on leadership style and willingness to be present in the kitchen.
• Culinary degree or equivalent professional training preferred.
• California food safety certification as required.

Because hospitality doesn't operate on a Monday-through-Friday schedule, candidates must be available to work based on the needs of the business, including evenings, weekends, holidays, and special events.