Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $90,000.00 - $110,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401k with match
Life insurance
Paid sick time
Paid vacation time
discounted hotel rooms
free employee parking
Free Meals
Career advancement opportunities
Discounts on cell phone bills
Discounts on shoes
Discounts on gym memberships
Job Description
A.R. Valentien is an exceptional fine dining restaurant located within the prestigious AAA Five Diamond rated resort, The Lodge at Torrey Pines, in La Jolla, California. Renowned for its seasonal cuisine that highlights locally sourced and sustainable ingredients, A.R. Valentien embodies elegance, culinary innovation, and superior service. The restaurant boasts a unique timbered indoor-outdoor dining setting that overlooks the scenic 18th hole of the Torrey Pines Golf Course, offering guests an unmatched dining experience in an elegant atmosphere. Executive Chef Kelli Crosson leads the kitchen with a passion for fresh, local provisions ensuring that every meal served is a celebration... Show More
Job Requirements
- Professional certification
- Experience in culinary leadership roles
- Fine dining experience
- Availability to work weekends and holidays
- Ability to maintain positive demeanor under pressure
- Valid San Diego County Food Handler certification
- RBS certification
- Physical ability to stand, kneel, squat for prolonged periods and lift up to 30 lbs
Job Qualifications
- Culinary arts degree or diploma from an accredited institution preferred
- At least 5-7 years of progressive culinary leadership experience as Chef de Cuisine, Executive Sous Chef, or equivalent senior role
- A combination of experience, education, and training may be substituted for either requirement
- Fine dining experience required
- Michelin-starred or Forbes Five-star kitchen experience preferred
- Availability to work weekends and holidays
- Ability to maintain friendly, professional, team-oriented, positive demeanor and diplomatic attitude under stress
- Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook)
- Must be able to attain 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
- Position 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, alignment with 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 Executive Chef and hotel leadership to ensure a seamless guest experience aligned with luxury standards
- Recruit, train, and mentor culinary talent, fostering a positive 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 fine dining kitchen operations including prep, line execution, sanitation, and inventory management
- Ensure kitchens, equipment, and related areas meet highest standards of cleanliness and sanitation, exceeding Health Department regulations and hotel standards
- Manage food and labor costs to achieve financial goals while upholding culinary standards
- Build strong vendor relationships to support menu innovation and cost control
- Perform additional duties as directed by leadership team
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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