Job Description

Now Hiring | Chef de Cuisine | The Bridges, Rancho Santa Fe An Exciting Opportunity Awaits The Bridges at Rancho Santa Fe is entering an exciting new chapter. We are launching a brand-new Food and Beverage operation inside our newly renovated multimillion dollar clubhouse, and we are building the team that will bring it to life from the ground up. This is a rare opportunity to be part of something truly special from day one. If you are a hospitality professional who wants to plant your flag in a world-class setting, we want to hear from you. Who We Are The Bridges is a premier private golf and country club nestled in the heart of Southern California, built on a culture of community, excellence, and genuine hospitality. We are more than a workplace. We are a close-knit team dedicated to delivering exceptional experiences to our members and their families each and every day. The Opportunity As Chef de Cuisine you will serve as the creative and operational leader of the kitchen in collaboration with the Executive Chef. You’ll be responsible for developing thoughtful menus, building and guiding a strong team, and establishing efficient, high-quality kitchen operations in the brand new custom designed kitchen. Key Responsibilities Designing menus that speak to our membership and change seasonally Assisting in the building and leading a strong, motivated kitchen team Setting up kitchen systems, standards, and workflows from the ground up Keeping quality, consistency, and presentation at a top-tier level Managing food costs, inventory, and supplier relationships Making sure everything runs clean, safe, and smooth behind the scenes What We’re Looking For A passionate Chef with a creative edge and strong sense of ownership Someone who thrives in a pre-opening A natural leader who knows how to motivate and develop a team Detail-oriented but also big-picture driven Someone with high end club, resort, or hotel experience Focused on delivering amazing food and unforgettable experiences Qualifications 5+ years of experience as Chef de Cuisine, Executive Sous Chef, or Sous Chef that is committed and ready to make a jump up. The ideal candidate will have experience in high end casual dining, high end steakhouse experience, and or Forbes rated resorts or hotels. Strong culinary foundation with expertise in technique of French, New American, Italian, Latin and Western Mediterranean cuisine Proven leadership skills with the ability to inspire, mentor, and build high-performing teams Experience managing budgets, food costs, and inventory Experience overseeing multi-faceted operations in a fast-paced environment Education & Certifications: · Culinary degree, apprenticeship, or equivalent professional training preferred. Must have a current servsafe managers certificate and a San Diego County food handler’s card. Employment Type: Full Time Years Experience: 3 - 5 years Salary: $95,000 - $105,000 Annual Bonus/Commission: No

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