Executive Sous Chef: Hands-On Leader for Banquets & Resort

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

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