Chef de Cuisine - Valle (Michelin Star)

Temecula, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,600.00 - $88,100.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Medical

Dental

Vision

Paid Time Off

401(k)

Employee assistance program

employee dining discounts

Complimentary employee meal

Educational Reimbursement

Free parking

Hotel Room Discounts

Referral bonuses

uniform

Job Description

Valle is a prestigious one-star Michelin restaurant that has proudly held its star for two consecutive years and aspires to earn its second star. Located within the hospitality industry, Valle distinguishes itself by delivering exceptional culinary artistry combined with unforgettable dining experiences. The restaurant is renowned for its commitment to quality, excellence, and innovation in Mexican cuisine, seamlessly blending traditional flavors with contemporary techniques. The establishment is driven by a passionate leadership team dedicated to fostering a culture of collaboration, learning, and continuous growth, ensuring that every guest leaves with a memorable impression.

The role of Chef de Cuisine at Valle is a highly influential leadership position working closely alongside the Executive Chef, Roberto Alcocer. This role entails comprehensive management of the culinary team, overseeing menu creation, implementation, and the day-to-day supervision of kitchen operations. The Chef de Cuisine acts as a critical liaison between the culinary staff and the front-of-house team, ensuring that all aspects of food preparation, presentation, and service meet Valle’s rigorous Michelin star standards.

This position demands a blend of creativity, organization, and leadership skills to maintain and elevate Valle’s culinary excellence. The Chef de Cuisine will play a pivotal role in developing inventive menu items that reflect the restaurant’s unique concept while meeting guest expectations for quality and authenticity. Managing hourly kitchen employees encompasses responsibilities such as scheduling, training, coaching, performance evaluations, and hiring, fostering a motivated and high-performing team.

Apart from daily kitchen supervision, the Chef de Cuisine will also coordinate special events and holiday functions, contributing to Valle’s reputation for exceptional dining experiences beyond regular service. Attention to detail in food production, cost control, inventory management, and maintaining food safety standards is critical to this role. The ideal candidate must be adept at multitasking and prioritizing duties to ensure smooth kitchen operations and seamless service.

The role also emphasizes mentoring and professional development of kitchen staff, ensuring that team members are aligned with Valle’s vision and quality standards. The Chef de Cuisine is responsible for maintaining an up-to-date recipe book and journal, supporting consistent preparation and execution of dishes. Additionally, participation in marketing events and fostering effective communication across all departments highlights the role’s importance in the broader restaurant ecosystem.

Valle offers competitive compensation ranging from $70,600 to $88,100, reflecting the high standards and expertise required. The benefits package includes medical, dental, and vision plans, paid time off, 401(k) with company discretionary match, employee assistance programs, dining discounts, complimentary meals, educational reimbursement, free parking, hotel room discounts, referral bonuses, and uniform provisions. This comprehensive package supports both the personal and professional well-being of the Chef de Cuisine.

Job Requirements

Minimum 3 years of fine dining restaurant and culinary leadership experience
Michelin star restaurant experience required
Ability to manage and lead culinary staff
Strong organizational and multitasking skills
Ability to work varying shifts including evenings, weekends, holidays, and overtime
Physical ability to stand for prolonged periods and lift up to 50 pounds
Excellent communication skills
Commitment to quality and hospitality
Basic math and computer literacy
Ability to work in a fast-paced environment
Flexibility and adaptability
Bilingual skills preferred

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
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 ability to adjust focus
Ability to work in a standing position for long periods of time
Ability 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 & 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 supervisors 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 the 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
Assure all areas are finished and organized in a timely manner and to the standard of the restaurant
Responsible for the efficient, consistent, accurate and organized production requested by Sous Chefs, Chef de Cuisine, and Executive Chef
Assist in training and mentoring team members
Maintain an accurate recipe book and journal
Collaborate when appropriate in menu changes and development
Ensure all food and products are consistently prepared and served according to recipes, portioning, preparation, serving and health standards
Organize and prioritize daily responsibilities to ensure timely completion
Maintain a clean, sanitary, and safe work environment
Work in tandem with the team to ensure standards are met or exceeded regarding appearance, sanitation, and cleanliness
Communicate effectively with all team members to assure standards are achieved
Take appropriate action to rectify any issues
Ensure equipment is kept clean and in excellent working condition
Attend all scheduled employee meetings and 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