Key Responsibilities  

Culinary Operations 

• Support the Culinary Director in planning, organizing, and directing all kitchen activities. 

• Ensure consistent preparation, presentation, and quality of all menu items. 

• Monitor food production to maintain high culinary standards and guest satisfaction. 

• Assist with menu development, recipe creation, and seasonal offerings. 

• Ensure adherence to established recipes, portion controls, and plating standards. 

Leadership & Team Management 

• Supervise, mentor, and develop kitchen staff, including Sous Chefs, Line Cooks, Prep Cooks, and Stewards. 

• Assist with recruiting, hiring, onboarding, and training culinary team members. 

• Foster a positive, professional, and performance-driven work environment. 

• Conduct staff coaching and disciplinary actions when necessary. 

• Maintain proper staffing levels and support scheduling efforts. 

Food Safety & Compliance 

• Ensure compliance with all health department regulations and food safety standards. 

• Maintain sanitation and cleanliness throughout all kitchen areas. 

• Enforce proper food handling, storage, labeling, and inventory procedures. 

• Promote a culture of safety in compliance with company and regulatory guidelines. 

Financial Management 

• Assist in managing food and labor costs to meet budget objectives. 

• Monitor inventory levels and oversee ordering and receiving processes. 

• Reduce waste through effective inventory management and production controls. 

• Participate in monthly inventory counts and cost analysis. 

​Operational Excellence 

• Collaborate with front-of-house management to ensure seamless service execution. 

• Address operational challenges and resolve guest concerns related to food quality. 

• Ensure kitchen equipment is properly maintained and functioning. 

• Support banquets, catering, and special event operations as needed. 

 Qualifications 

• Minimum 3-5 years of progressive culinary leadership experience. 

• Previous experience as a Sous Chef in a high-volume restaurant, hotel, resort, country club, or similar operation. 

• Strong knowledge of food preparation techniques, kitchen management, and sanitation standards. 

• Demonstrated leadership and team development skills. 

• Ability to manage multiple priorities in a fast-paced environment. 

• Excellent communication and organizational abilities. 

• Food Safety Certification (ServSafe or equivalent) required within 7 days of hire.  

• Culinary degree or formal culinary training- Preferred 

• Experience with inventory management and food costing systems- Preferred 

• Multi-outlet or upscale dining experience- Preferred 

• Banquet and event culinary experience- Preferred 

Additional Requirements 

• Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members. 

• Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Long hours may be required due to business demands. 

• Ability to work in a team environment. 

• Strong culinary creativity and attention to detail. 

• Proven ability to lead and motivate diverse teams. 

• Knowledge of purchasing, inventory control, and financial management. 

• Ability to maintain composure under pressure. 

• Strong problem-solving and decision-making skills. 

• Proficiency with kitchen management and scheduling software. 

• Ability to read, write, speak, and understand English; additional languages desirable 

• 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  

• Competitive Pay  

• 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 

The Company’s good faith estimate of the annual rate it expects to pay for this role is $110,000 -$135,000 and is based on applicable and specialized experience and location. 

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.