Culinary - Chef de Cuisine

Bernardus Lodge & Spa, 415 W Carmel Valley Road, Carmel Valley, California, United States of America

Posted Monday, January 26, 2026 at 8:00 AM

The Culinary Leader oversees all kitchen operations for a prestigious Forbes triple Four‑Star property, ensuring exceptional service execution and refined plate presentation across all dining outlets. This role partners closely with the Executive Chef to develop, test, and implement innovative menus that balance luxury guest experiences with rigorous cost management. The position leads pastry operations including the reintroduction and creative direction of a custom wedding cake program while mentoring culinary staff to uphold consistent standards of quality, technique, and Forbes‑level presentation.

Core responsibilities include maintaining strict food and labor cost controls, conducting regular cost analyses, and performing menu mix reviews to safeguard profitability against inflationary pressures. The Culinary Leader also manages inventory processes, nurtures vendor relationships, and ensures full compliance with Forbes Travel Guide standards. Collaboration with events and sales teams is essential to curate bespoke menus, premium offerings, and high‑margin items, while refining menu design and portioning strategies to protect operational efficiency and financial performance.

DUTIES AND RESPONSIBILITIES:

Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

• Oversee the activities of kitchen staff with awareness of quality and cost.
• Assist the Executive Sous Chef with a weekly schedule for cooks in accordance with business needs, avoiding over staffing and overtime.
• Maintain and review the prep lists for all stations.
• Inspects and approve presentation of food items to ensure that quality standards are met.
• Check completeness of mis end place of each station before service.
• Prepare daily food orders.
• Approve daily specials before service.
• Provide staff and executive chef with recipe cards of all food produced.
• Prepare and submit daily requisitions.
• Train all kitchen employees in their individual duties, required knowledge and skills.
• Counsel, discipline and evaluate kitchen employees.
• Ensure the overall cleanliness and order of kitchen.
• Control waste and spoilage through constant attention to detail.
• Assist in periodic menu review and revisions.
• Prepare and cook food.
• Report any faulty equipment or unsafe conditions directly to the Engineering Department.
• Communicate effectively with staff from both the front and back of the house.
• Ensure all necessary reports and forms are completed daily.
• Possesses and maintains through understanding of industry and stays abreast of industry trends, communicates/incorporates information to ensure kitchen remains current.
• Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance.
• Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions.
• Performs other duties as assigned by manager.

QUALIFICATIONS:

• Two to four years related experience or equivalent.
• Thorough knowledge of all food preparation techniques and styles.
• Demonstrated proficiency in supervising and motivating subordinates.
• Basic competence in subordinates’ duties and tasks.
• Good judgement with the ability to make timely and sound decisions.
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Commitment to excellence and high standards.
• Passion, enthusiasm, focus, creativity, and a positive outlook.
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.
• Strong organizational, problem-solving, and analytical skills.
• Ability to manage priorities and workflow.
• Ability to effectively communicate with people at all levels and from various backgrounds.
• Bilingual skills a plus.
• Must provide valid document(s) to work in the US.
• Must meet legal age requirements for the position.

EDUCATION

• Graduate of an accredited culinary program or apprenticeship.
• Certification by the American Culinary Federation preferred.
• High…