Chef de Cuisine

Minimum 3-5 years of progressive culinary experience in a high-volume restaurant, resort, hotel, country club, or similar food and beverage operation.

At least 1-2 years of supervisory or kitchen leadership experience.

Strong understanding of kitchen operations, food production, sanitation, and safety standards.

Demonstrated ability to lead and develop culinary teams.

Food Safety Certification (ServSafe or equivalent).

Upscale dining, resort, or private club experience- Preferred

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

In this role, The Chef de Cuisine is responsible for leading the day-to-day culinary operations of the kitchen, ensuring the highest standards of food quality, consistency, sanitation, and service execution.

Working under the direction of the Executive Sous Chef and in alignment with the Culinary Director's vision, the Chef de Cuisine supervises kitchen staff, oversees food production, and ensures efficient operations while delivering exceptional guest experiences.

This position serves as the hands-on culinary leader during daily service periods and plays a key role in staff development, quality assurance, and operational excellence.

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

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s classic old-line country clubs, offering five-star dining and member events, wellness and fitness amenities, and

Discovery

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