Job Overview
Employment Type
Hourly
Compensation
Salary
Range $55,300.00 - $74,600.00
Work Schedule
Flexible
Weekend Shifts
Benefits
competitive hourly wage
overtime pay
Medical insurance
Dental Insurance
Vision Insurance
Paid Time Off
Paid holidays
401(k) retirement plan
Tuition Reimbursement
Professional development opportunities
Job Description
CordeValle is a distinguished luxury golf resort and private club located in the scenic rolling hills of Northern California. Renowned for its exceptional hospitality, world-class amenities, and outstanding culinary experiences, CordeValle offers an exclusive environment where guests and members enjoy both relaxation and recreation in a sophisticated setting. The resort is known not only for its championship golf course but also for providing superb dining experiences that complement the overall luxury lifestyle. CordeValle’s reputation is built on delivering excellence and memorable experiences, making it a sought-after destination for both leisure and business travelers seeking top-tier services and amenities.
The Sous Chef at CordeValle plays a pivotal role in supporting the culinary operations within this prestigious environment. Reporting directly to the Executive Chef, this position involves hands-on leadership and active participation in daily kitchen operations across the club’s dining venues, banquets, and special events. The Sous Chef’s responsibilities include assisting in menu development, food preparation, kitchen supervision, training kitchen staff, and ensuring adherence to the highest food quality and safety standards. This role demands a passionate culinary professional who thrives in a fast-paced, luxury hospitality setting and is committed to upholding CordeValle’s hallmark of excellence. This position offers a competitive hourly wage with overtime pay according to California labor laws and comprehensive benefits that support personal and professional growth.
The ideal candidate for the Sous Chef position will embrace CordeValle’s Core Values which are deeply embedded in the company culture: committed to caring for members, guests, and associates; serving as ambassadors with warmth and friendliness; being authentic in creating exclusive experiences; resourcefulness in creativity and innovation; and striving for excellence by leveraging unique skills and knowledge. The Sous Chef will lead by example to foster a positive and professional kitchen environment, continually inspire the culinary team, and contribute to the resort’s reputation for culinary excellence. This role is an excellent opportunity for culinary leaders who are passionate about elevating dining experiences and working within a prestigious luxury hospitality setting with potential for career advancement and professional development.
The Sous Chef at CordeValle plays a pivotal role in supporting the culinary operations within this prestigious environment. Reporting directly to the Executive Chef, this position involves hands-on leadership and active participation in daily kitchen operations across the club’s dining venues, banquets, and special events. The Sous Chef’s responsibilities include assisting in menu development, food preparation, kitchen supervision, training kitchen staff, and ensuring adherence to the highest food quality and safety standards. This role demands a passionate culinary professional who thrives in a fast-paced, luxury hospitality setting and is committed to upholding CordeValle’s hallmark of excellence. This position offers a competitive hourly wage with overtime pay according to California labor laws and comprehensive benefits that support personal and professional growth.
The ideal candidate for the Sous Chef position will embrace CordeValle’s Core Values which are deeply embedded in the company culture: committed to caring for members, guests, and associates; serving as ambassadors with warmth and friendliness; being authentic in creating exclusive experiences; resourcefulness in creativity and innovation; and striving for excellence by leveraging unique skills and knowledge. The Sous Chef will lead by example to foster a positive and professional kitchen environment, continually inspire the culinary team, and contribute to the resort’s reputation for culinary excellence. This role is an excellent opportunity for culinary leaders who are passionate about elevating dining experiences and working within a prestigious luxury hospitality setting with potential for career advancement and professional development.
Job Requirements
- Minimum of three years culinary experience in a professional kitchen
- At least one year supervisory or lead culinary experience
- Strong knowledge of food preparation techniques, kitchen operations, and sanitation standards
- Ability to work effectively in a fast-paced luxury hospitality environment
- Strong communication, leadership, and organizational skills
- Ability to work flexible hours including evenings, weekends, holidays, and special events
- Valid California Food Handler Card or ability to obtain upon hire
Job Qualifications
- Minimum of three (3) years of culinary experience in a professional kitchen
- At least one (1) year of supervisory or lead culinary experience
- Strong knowledge of food preparation techniques, kitchen operations, and sanitation standards
- Ability to work effectively in a fast-paced luxury hospitality environment
- Strong communication, leadership, and organizational skills
- Ability to work flexible hours, including evenings, weekends, holidays, and special events
- Valid California Food Handler Card or ability to obtain upon hire
Job Duties
- Assist the Executive Chef with the daily management of kitchen operations across club and resort dining outlets
- Prepare and present menu items according to established recipes, quality standards, and presentation guidelines
- Supervise, train, coach, and motivate line cooks, prep cooks, and stewards
- Maintain consistent food quality, portion control, and presentation standards
- Ensure compliance with all food safety, sanitation, and workplace safety regulations
- Support banquet, tournament, member event, and holiday dining operations
- Assist with inventory management, ordering, receiving, and proper storage of food and supplies
- Monitor food costs and minimize waste through proper production planning and inventory control
- Participate in menu development, recipe creation, and seasonal offerings
- Foster a positive, professional, and team-oriented kitchen culture
- Assist with scheduling and labor management to meet operational needs
- Ensure all kitchen areas remain clean, organized, and inspection-ready
- Perform opening, closing, and additional duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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