Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $95,000.00 - $110,000.00
Work Schedule
Weekend Shifts
Benefits
discounted hotel rooms
free employee parking
Free meals and refreshments
Career advancement opportunities
Health Insurance
Dental Insurance
Vision Insurance
401k with match
Life insurance
Paid Time Off
Discounts on cell phone bills
Discounts on shoes
Discounts on gym memberships
Job Description
A.R. Valentien is a premier fine dining restaurant located within The Lodge at Torrey Pines, a AAA Five Diamond rated resort situated in the beautiful coastal community of La Jolla, California. The Lodge at Torrey Pines is part of Evans Hotels, LLC, a reputable family-owned and operated hospitality group dedicated to delivering exceptional guest experiences while fostering employee well-being. Known for its elegant ambiance, exceptional seasonal cuisine, and superior service, A.R. Valentien offers guests a unique dining experience with stunning views overlooking the 18th hole of the world-renowned Torrey Pines Golf Course. This celebrated restaurant emphasizes a farm-to-table philosophy, showcasing... 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
- Fine dining experience required
- Availability to work on weekends and holidays
- Ability to maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress
- Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook)
- Must attain a valid San Diego County Food Handler certification upon hire
- RBS Certification required
- Ability to stand, kneel, squat for prolonged 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
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
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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