Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,600.00 - $88,100.00
Work Schedule
Flexible
Weekend Shifts
Job Description
Valle is a distinguished one-star Michelin restaurant that has earned its prestigious title for two consecutive years, and it is ambitiously aiming to achieve a second Michelin star. Situated in a competitive fine dining landscape, Valle represents a pinnacle of culinary excellence and innovation, celebrated for its exceptional quality and creative approach to gastronomy. At Valle, the commitment to quality, service, and guest experience is unwavering, and its team members are dedicated to not just meeting, but exceeding the highest standards in the culinary world.
The Chef de Cuisine at Valle restaurant plays a critical leadership role as the righ... Show More
The Chef de Cuisine at Valle restaurant plays a critical leadership role as the righ... Show More
Job Requirements
- Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards
- must be able to lift and carry up to 50 pounds
- ability to stand and/or sit for prolonged periods of time
- ability to physically maneuver through work areas
- bend, lift, carry, reach/extend arms and hands above shoulder height frequently
- climb stairs and steps
- or otherwise move in a constantly changing environment
Job Qualifications
- Michelin star restaurant experience
- preferred experience in Mexican cuisine
- minimum 3 years of fine dining restaurant and culinary experience in a leadership role
- commitment to quality, excellence, and genuine hospitality
- passion for creating unique guest experiences, food, and beverage
- highly organized and self-motivated, with the ability to manage multiple priorities under time constraints
- ability to listen, communicate, and make connections
- commitment to quality technique and continued refinement of skills
- commitment to constant growth and professional development
- the ability to read, write, and speak English fluently
- basic math and computer skills
- punctual and reliable
- ability to speak and hear, see, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
- be able to work in a standing position for long periods of time
- be able to reach, bend, stoop, kneel, push, pull, climb stairs/ladders, and frequently lift up to 50 pounds
- continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
- preferred bilingual, English/Spanish
Job Duties
- Act as senior leadership by developing and assuming key management responsibilities
- assume the role of liaison between all dining room operations and culinary staff
- supervise the preparation and cooking of various food items
- develop and implement creative menu items within the restaurant concept
- plan, coordinate and implement special events and holiday functions
- manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
- may manage other key culinary leadership roles including supervisor and other less senior sous chefs
- lead and coach the team towards achieving exceptional guest service and employee satisfaction results
- monitor food production, ordering, cost, and quality and consistency on a daily basis
- assist with payroll duties
- participate in marketing events directly related to their specific restaurant
- understand the quality requirements and expectations of the restaurant
- prioritize daily work schedules with fellow chefs and stages
- assure all necessary items are in the restaurant at the start of the shift through personal inspection
- communicate any needs in an appropriate time frame, ensuring all ingredients represent our quality standards and are in line with the standards established by the management team
- communicate any discrepancies in a timely manner
- assure all areas is finished and organized in a timely manner and to the standard of the restaurant
- responsible for the efficient, consistent, accurate and organized production of requested by the sous chefs, chef de cuisine, and executive chef
- assist in training and mentoring of your team members to assist them in achieving the team’s vision
- maintain an accurate recipe book and journal for techniques, making sure it is current with the menu and companies documentation procedures
- collaborate when appropriate in menu changes and development
- ensure that all food and products are consistently prepared and served according to Valle’s recipes, portioning, preparation, serving and health standards
- organize and prioritize daily responsibilities to ensure their timely completion
- maintain a clean, sanitary, and safe work environment
- keep all areas clean and organized at all times
- work in tandem with the team to ensure standards are met or exceeded as it relates to appearance of the facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment
- communicate effectively with all team members to assure standards are achieved
- take appropriate action to rectify any issues that may arise
- ensure equipment is kept clean and in excellent working condition
- attend all scheduled employee meetings and come prepared to contribute to ideation sessions
- provide mentorship to new and less experienced staff members
- flexibility to work varying shifts, evenings, weekends, holidays, and overtime as business dictates
- all other duties as assigned by supervisor
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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