Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $95,000.00 - $110,000.00
Work Schedule
Standard Hours
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401k with match
Life insurance
Paid Time Off
Employee Discounts
Free parking
Free Meals
Job Description
A.R. Valentien is an acclaimed fine dining restaurant nestled within the luxurious AAA Five Diamond rated resort, The Lodge at Torrey Pines, located in the picturesque setting of La Jolla, California. Renowned for its exceptional seasonal cuisine, A.R. Valentien provides guests with an elegant and inviting atmosphere enhanced by a timbered indoor-outdoor dining room that overlooks the iconic 18th hole of Torrey Pines Golf Course. The restaurant is celebrated for its farm-to-table approach, featuring dishes crafted from the finest locally sourced provisions for breakfast, lunch, and dinner. This commitment to local sourcing and sustainable dining offers guests an unparalleled culinary... Show More
Job Requirements
- Culinary arts degree or diploma from an accredited institution preferred
- At least 5-7 years of progressive culinary leadership experience as a Chef de Cuisine, Executive Sous Chef, or equivalent senior role
- Availability to work on weekends and holidays
- Ability to maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude under stress
- Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook)
- Must obtain San Diego County Food Handler certification
- RBS certification required
- Ability to stand, kneel, squat for extended periods and lift up to 30 lbs
- Compliance with California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et seq.
Job Qualifications
- Culinary arts degree or diploma from an accredited institution preferred
- At least 5-7 years of progressive culinary leadership experience as a Chef de Cuisine, Executive Sous Chef, or equivalent senior role
- A combination of experience, education, and/or training may be substituted for either requirement
- Fine dining experience required
- Michelin-starred or Forbes Five-star kitchen experience preferred
- Availability to work on weekends and holidays is required
- Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges
- Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook)
- Must be able to attain a valid San Diego County Food Handler certification upon hire
- RBS certification required
- Ability to stand, kneel, squat for prolonged periods of time, up to and including the entire shift and lift up to 30 lbs
- Position to be filled in accordance with California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.
Job Duties
- Lead and manage all aspects of A.R. Valentien in collaboration with the Executive Chef and F&B leadership team
- Direct menu development, ensuring seasonality, creativity, and alignment with the restaurant's farm-to-table philosophy and luxury guest expectations
- Work closely with the sommelier on wine pairing for special menus
- Maintain a strong presence in the kitchen to ensure excellence in preparation, presentation, and flavor
- Cultivate partnerships with local farmers, purveyors, and artisans to source premium, sustainable ingredients
- Anticipate industry trends and guest preferences to drive culinary innovation and differentiation
- Elevate the restaurant's reputation by delivering exceptional dining experiences for discerning guests
- Position A.R. Valentien as a leading contender for Michelin recognition and the benchmark for fine dining in California
- Work closely with the Executive Chef and hotel leadership to ensure a seamless guest experience aligned with luxury standards
- Recruit, train, and mentor top culinary talent, fostering a positive, collaborative, and growth-oriented kitchen culture
- Develop and implement training programs and formal evaluations to build skills and promote career growth
- Provide clear communication and leadership through pre-shift meetings, coaching, and performance feedback
- Supervise and schedule Sous Chefs, Line Cooks, and Prep Cooks, ensuring consistency and accountability
- Oversee all aspects of fine dining kitchen operations, including prep, line execution, sanitation, and inventory management
- Ensure kitchens, equipment, and related areas are maintained at the highest standards of cleanliness and sanitation, exceeding Health Department regulations and hotel standards
- Manage food and labor costs to achieve financial goals while upholding the highest culinary standards
- Build strong vendor relationships to support menu innovation and cost control
- Perform additional duties and responsibilities as directed by the leadership team
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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