Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $95,000.00 - $110,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401k with match
Life insurance
Paid Time Off
discounted hotel rooms
Free Meals
free employee parking
Career advancement opportunities
Job Description
A.R. Valentien is a distinguished fine dining restaurant nestled within the AAA Five Diamond rated resort, The Lodge at Torrey Pines, located in scenic La Jolla, California. Known for its exceptional seasonal cuisine, elegant atmosphere, and superior service, A.R. Valentien sets itself apart by highlighting the best local provisions through carefully crafted menus for breakfast, lunch, and dinner. The restaurant offers guests an unparalleled dining experience in a timbered indoor-outdoor setting with stunning views overlooking the 18th hole of the renowned Torrey Pines Golf Course. As part of The Lodge at Torrey Pines, which is owned and operated by Evans... 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 is required
- 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 and lift up to 30 lbs
- Must maintain a friendly, professional, team-oriented, positive demeanor
- The position will be filled in accordance 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. Evans Hotels will provide this training at the company's expense
- 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
- Position A.R. Valentien as a leading contender for Michelin recognition and the benchmark for fine dining in California, while continuing to serve as a favorite among local clientele
- 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
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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