Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $90,000.00 - $110,000.00
Work Schedule
Weekend Shifts
Benefits
Health
Dental
Vision
401k
Life insurance
Sick Time
Vacation Time
discounted hotel rooms
free employee parking
Free Meals
Career advancement opportunities
cell phone discounts
Gym memberships
Employee Referral Bonus
Job Description
A.R. Valentien is a distinguished fine dining restaurant nestled within the AAA Five Diamond rated The Lodge at Torrey Pines, located in the scenic coastal city of La Jolla, California. Known for its exceptional seasonal cuisine, elegant atmosphere, and superior service, A.R. Valentien offers guests a unique farm-to-table dining experience. The restaurant prides itself on utilizing locally sourced, sustainable ingredients, with Executive Chef Kelli Crosson leading the culinary vision and ensuring that every meal served exemplifies refinement and innovation. Guests can enjoy their meals in a timbered indoor-outdoor dining setting that overlooks the iconic 18th hole of the Torrey Pines... 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 always maintain a friendly professional team-oriented positive demeanor and diplomatic attitude especially under stress or challenges
- 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
- Experience with Microsoft Office
- The position will comply 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 and is to be completed 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
- The following position will be filled in accordance with the process set forth in 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 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
- Performs additional duties and responsibilities as directed by the leadership team
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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