Sous Chef

Sous Chef at Tommy Bahama Miramonte Resort & SpaSous Chef Tommy Bahama Miramonte Resort & Spa | Indian Wells, CA Salary: $70,000–$80,000/yearThis is more than a kitchen—it's a stage for creativity inside a resort that feels like a living postcard. From citrus-scented mornings to sunset dinners at Grapefruit Basil, you'll help craft experiences that embody relaxed luxury and genuine hospitality. Here, culinary leadership isn't just about execution—it's about creating moments guests remember long after they leave. For 30 years, Tommy Bahama has defined a lifestyle where every day feels like an escape—sun-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 plate—and who thrives in a resort environment where creativity and consistency matter equally.ResponsibilitiesWhat You'll DoLead, train, and supervise kitchen staff in all aspects of food preparation, cooking, and presentationEnsure all dishes are executed according to recipe standards, quality expectations, and brand presentationMaintain proper food storage, rotation, and sanitation practices in compliance with health regulationsSupport menu planning, recipe development, and seasonal culinary programmingManage kitchen organization, cleanliness, and operational readiness across all shiftsUtilize systems such as JOLT, Craftable, and Foodager for operational efficiency, inventory, and menu supportAssist with scheduling to ensure optimal staffing while managing labor targetsMonitor food costs, reduce waste, and support overall kitchen profitabilityRespond to guest feedback and special requests with professionalism and urgencySupport VIP events, banquets, and resort activations as neededQualificationsWhat You Bring3+ years of culinary experience in a hotel, resort, or high-volume restaurant environment strongly preferredPrior supervisory or lead line cook experience strongly preferredStrong understanding of kitchen operations, food safety, and cost controlCalm, confident leadership style with the ability to coach and motivate teamsExcellent communication, organization, and attention to detailAbility to thrive in a fast-paced, guest-focused luxury environmentFlexible availability including weekends, evenings, and holidaysOur Culture: CoralTree Hospitality ValuesService Excellence – delivering memorable, heartfelt experiencesOwnership – taking initiative and accountability in every actionIntegrity – doing what's right, every timeCare for People & Place – respecting our teams, guests, and environmentContinuous Improvement – always refining, always elevating