If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please
click here
to apply internally.
This role will be located at one of Discovery Land Company’s locations: The Madison Club, set outside of La Quinta, CA.
The Madison Club is seeking a Sous Chef to join the Food and Beverage Culinary Department.
The Sous Chef will assist with overseeing and the day to day running of the Club’s Culinary department working closely with the Director of Culinary, Food and Beverage Service, and Member Services departments. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees.

Key Responsibilities

• Work with all culinary and F&B leaders to create exemplary culinary standards and an environment of continual improvement.
• Hire and train staff to prepare and execute all food production for all club outlets.
• Creates and follows departmental budgets to minimize labor, operational and food costs.
• Schedules working hours of all kitchen employees, taking into consideration the volume of expected business but careful at all times to conserve labor cost.
• Continually strives to raise the standards of food quality levels and sanitation standards.
• Assists in the developing standardized recipes, signature items and portion control.
• Implements and monitors food tracking systems.
• Works with Director of Culinary in the planning of menus that creatively enhance dining outlets and cater to members’ needs.
• Diligently assists in the planning special events and catering projects so they may be well executed by line staff (prep lists and menus for every meal period).
• Evaluates job performance of kitchen staff, corrects, rewards or disciplines in a fair and legal manner.
• Submits regularly for review the weekly and end of the month reports.
• Regularly attends weekly manager’s meetings.
• Motivates a team who can maintain and clean kitchen equipment/all areas of food service and cross-trained for full utilization and development.
• Ensure high level of food safety management system including HACCP and all local food safety regulations.
• Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.

Qualifications

• Culinary Degree or pedigree.
• Seven (7) to ten (10) years of culinary experience in large world class resort, hotels and clubs.
• Prior culinary leadership experience in a at high end restaurant, resort, or private club preferred.
• Has complete knowledge and understanding of all cookery techniques and processes.
• Knowledge of F&B operational requirements.
• Has thorough knowledge of all food products - local and imported.
• Experience sourcing local ingredients and creating menu items based upon seasonal ingredients.
• Thorough understanding of all occupational health and safety issues.

Additional Requirements

• Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Shift greater than eight (8) hours in length may be required due to business demands.
• Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
• Ability to work in a team environment.
• Ability to stay calm and focused during the busiest of times.
• Ability to read, write, speak, and understand English; additional languages preferred.
• Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.

Benefits

• The annual salary for this role is $90,000-$113,000 and is based on applicable and specialized experience and location
• Medical, Dental, and Vision Benefits
• 401k Contribution
• Paid Time Off and Paid Holidays
• Employee Meals, Referral Incentives, and Recognition Programs
• Professional development and upward mobility opportunities
• Work-Family Culture

About Us
Nestled in California’s desert paradise, The Madison Club is La Quinta’s most exclusive, private residential community, offering the finest golf and club facilities in an intimate and sophisticated setting. It is a place of effortless grace and charm with an ambiance of quiet sophistication, intimacy, and understated luxury. Offering a limited number of homes and memberships, The Madison Club is the modern interpretation of California’s classic old-line country clubs, offering five-star dining and member events, wellness and fitness amenities, and Discovery’s signature Outdoor Pursuits program. At The Madison Club, our employees use their personal talent, passion, and resources to meaningfully integrate with diverse cultures and communities. All while providing the highest level of member and guest services and contributing to the creation of unforgettable experiences. For more information about our club, please visit:
https://madisonclubca.com/
Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit:
http://www.discoverylandco.com

• Work with all culinary and F&B leaders to create exemplary culinary standards and an environment of continual improvement.
• Hire and train staff to prepare and execute all food production for all club outlets.
• Creates and follows departmental budgets to minimize labor, operational and food costs.
• Schedules working hours of all kitchen employees, taking into consideration the volume of expected business but careful at all times to conserve labor cost.
• Continually strives to raise the standards of food quality levels and sanitation standards.
• Assists in the developing standardized recipes, signature items and portion control.
• Implements and monitors food tracking systems.
• Works with Director of Culinary in the planning of menus that creatively enhance dining outlets and cater to members’ needs.
• Diligently assists in the planning special events and catering projects so they may be well executed by line staff (prep lists and menus for every meal period).
• Evaluates job performance of kitchen staff, corrects, rewards or disciplines in a fair and legal manner.
• Submits regularly for review the weekly and end of the month reports.
• Regularly attends weekly manager’s meetings.
• Motivates a team who can maintain and clean kitchen equipment/all areas of food service and cross-trained for full utilization and development.
• Ensure high level of food safety management system including HACCP and all local food safety regulations.
• Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to