Sous Chef

Sous Chef
Tommy Bahama Miramonte Resort & Spa Indian Wells CA
Salary: $70000$80000/year

Why Join Miramonte

This is more than a kitchenits a stage for creativity inside a resort that feels like a living postcard. From citrus-scented mornings to sunset dinners at Grapefruit Basil youll help craft experiences that embody relaxed luxury and genuine hospitality.

Here culinary leadership isnt just about executionits about creating moments guests remember long after they leave.

For 30 years Tommy Bahama has defined a lifestyle where every day feels like an escapesun-drenched relaxed and effortlessly refined. That spirit now lives at the Tommy Bahama Miramonte Resort & Spa where island living meets desert luxury across 11 acres of citrus groves blooming gardens and tranquil gathering spaces in the heart of Indian Wells.

At the center of it all is our signature restaurant Grapefruit Basil along with vibrant poolside dining in-room experiences and elevated banquet offerings. This is where culinary craft meets a lifestyle brand built on warmth ease and unforgettable guest moments.

We are seeking a Sous Chef who brings leadership passion and precision to every plateand who thrives in a resort environment where creativity and consistency matter equally.

Position Summary

The Sous Chef is responsible for leading training and coordinating the culinary team in the preparation cooking and presentation of all food items according to hotel and brand standards. This role is both hands-on and leadership-driven supporting daily kitchen operations while ensuring excellence consistency and efficiency across all outlets.

You will be a key partner to the Chef de Cuisine in shaping menu execution team development and culinary standards that reflect the Tommy Bahama lifestyle.

What Youll Do

• Lead train and supervise kitchen staff in all aspects of food preparation cooking and presentation
• Ensure all dishes are executed according to recipe standards quality expectations and brand presentation
• Maintain proper food storage rotation and sanitation practices in compliance with health regulations
• Support menu planning recipe development and seasonal culinary programming
• Manage kitchen organization cleanliness and operational readiness across all shifts
• Utilize systems such as JOLT Craftable and Foodager for operational efficiency inventory and menu support
• Assist with scheduling to ensure optimal staffing while managing labor targets
• Monitor food costs reduce waste and support overall kitchen profitability
• Respond to guest feedback and special requests with professionalism and urgency
• Support VIP events banquets and resort activations as needed

What You Bring

• 3 years of culinary experience in a hotel resort or high-volume restaurant environment strongly preferred
• Prior supervisory or lead line cook experience strongly preferred
• Strong understanding of kitchen operations food safety and cost control
• Calm confident leadership style with the ability to coach and motivate teams
• Excellent communication organization and attention to detail
• Ability to thrive in a fast-paced guest-focused luxury environment
• Flexible availability including weekends evenings and holidays

Our Culture: CoralTree Hospitality Values

At CoralTree Hospitality we believe great hospitality starts from within. Our culture is built on:

• Service Excellence delivering memorable heartfelt experiences
• Ownership taking initiative and accountability in every action
• Integrity doing whats right every time
• Care for People & Place respecting our teams guests and environment
• Continuous Improvement always refining always elevating

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