CHEF DE CUISINE - VALLE (MICHELIN STAR)

Oceanside, 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 insurance

Dental Insurance

Vision Insurance

Paid Time Off

401(k)

Employee assistance program

employee dining discounts

Complimentary employee meal

Educational Reimbursement

Free parking

Referral bonuses

uniform

Job Description

Valle is a prestigious one-star Michelin restaurant, recognized for its exceptional culinary standards and dedication to delivering an unparalleled dining experience. Having earned this esteemed Michelin star for two consecutive years, Valle is now poised to elevate its status and aims to secure a second Michelin star. Located within the luxury hospitality sector, Valle combines innovative Mexican cuisine with fine dining excellence, representing a vibrant and stylish culinary destination. The restaurant is renowned for its commitment to quality, creativity, and guest satisfaction, making it a sought-after location for culinary professionals and discerning diners alike. Emphasizing genuine hospitality and a unique gastronomic experience, Valle maintains rigorous standards in food quality, presentation, and service.

The role of the Chef de Cuisine at Valle is a critical leadership position, designed to support and work closely with the Executive Chef, Roberto Alcocer. The Chef de Cuisine is responsible for managing all aspects of the culinary team and operations, ensuring that every dish meets the high standards expected at a Michelin-starred establishment. This role demands a dynamic leader with substantial experience in Michelin star restaurants, ideally with expertise in Mexican cuisine. The ideal candidate will have a passion for culinary innovation, team development, and operational excellence.

As the Chef de Cuisine, you will act as senior leadership within the kitchen, taking a proactive role in menu development, culinary staff management, and maintaining quality control. The position entails supervising the preparation and cooking of food, liaising between dining room operations and kitchen staff, and coordinating special events. You will be instrumental in scheduling, payroll, training, evaluating performance, and mentoring junior chefs and kitchen staff. This leadership role requires excellent communication skills, organizational acumen, and the ability to operate effectively under time constraints.

Attention to detail and a commitment to maintaining a clean, safe, and sanitary environment are vital components of this position. You will be responsible for ensuring all food is prepared according to Valle’s recipes and presentation standards. Additionally, you will collaborate with the Executive Chef on menu changes and help maintain an up-to-date recipe book to guide culinary practices. Working flexible hours, including evenings, weekends, holidays, and overtime, you will help Valle reach new culinary heights while fostering a positive and productive work culture.

Compensation for this full-time position ranges from $70,600 to $88,100 annually. The package includes comprehensive benefits such as medical, dental, and vision plans, paid time off, 401(k) with discretionary company match, employee assistance programs, dining discounts, and educational reimbursement opportunities. Additional perks include free parking, complimentary room nights at Hyatt hotels, referral bonuses, and uniform provisions. This position offers a rare opportunity to advance within a Michelin-level kitchen and be part of a team dedicated to culinary excellence.

Job Requirements

must have previous experience in Michelin star restaurants
minimum three years in a fine dining leadership role
ability to work flexible schedules including evenings, weekends, holidays, and overtime
must be physically able to perform duties including lifting up to 50 pounds and standing for prolonged periods
must have reliable transportation
strong communication and interpersonal skills
must be punctual and dependable
basic computer literacy
able to maintain a safe and sanitary work environment
must be able to multitask and prioritize in a fast-paced 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
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 adjust focus
able to work standing for long periods
able to reach, bend, stoop, kneel, push, pull, climb stairs/ladders, and frequently lift up to 50 pounds
continual use of 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
manage other key culinary leadership roles including supervisor and 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 timely ensuring quality standards
assure all areas are finished and organized in a timely manner and to the restaurant's standard
responsible for efficient, consistent, accurate and organized production requested by executive culinary team
assist in training and mentoring team members
maintain an accurate recipe book and journal for techniques
collaborate 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
maintain a clean, sanitary, and safe work environment
work to ensure standards are met or exceeded as to facility appearance, sanitation, and cleanliness through employee training
communicate effectively with all team members
take appropriate action to rectify issues
ensure equipment is clean and in excellent working condition
attend all scheduled employee meetings prepared to contribute
provide mentorship to new and less experienced staff
demonstrate flexibility to work varying shifts, nights, weekends, holidays, and overtime as needed
perform all other duties as assigned by supervisor