Executive Sous Chef

Executive Sous Chef

If you are passionate about hospitality, thrive in a boutique luxury environment, and are driven to create exceptional guest experiences, an exciting opportunity awaits in the heart of Palm Desert. At HOTEL PASEO, Autograph Collection, contemporary sophistication blends seamlessly with the relaxed energy of the desert, creating a destination that is both vibrant and refined. We are seeking an Executive Sous Chef who will be responsible for elevating both the guest experience and the performance of our culinary team.

Part of the Milwaukee-based Marcus Hotels & Resorts portfolio, HOTEL PASEO offers guests a distinctive desert retreat featuring 150 thoughtfully designed guest rooms and suites, many showcasing breathtaking views of the San Jacinto Mountains and palm-lined landscape. Guests can unwind by our resort-style pool and on-site spa, explore the area on complimentary bicycles, and enjoy inspired dining at Larkspur Grill, Lemon Drop Pool Bar or Caf Paseo. Located along world-renowned El Paseo, our boutique hotel places guests steps from premier shopping, art galleries, acclaimed restaurants, and vibrant nightlife while serving as the perfect gateway to Palm Springs and the Coachella Valley.

Responsibilities

• Ensure all dishes meet established recipes, quality benchmarks, and presentation standards.
• Lead and support the culinary team to ensure efficient operations and consistent execution of standards.
• Recruit, train, and develop associates while fostering teamwork, accountability, and exceptional guest service.
• Manage scheduling, labor utilization, and payroll control to maintain proper staffing levels.
• Oversee food purchasing, receiving, storage, rotation, and inventory in full compliance with health and safety regulations.
• Ensure cleanliness, safety, and sanitation standards are maintained in the kitchen.
• Support events, VIP functions, and other duties as assigned.

Qualifications

• High school diploma or equivalent required; culinary degree or apprenticeship preferred.
• Minimum 35 years of progressive culinary leadership experience in a hotel, resort, or upscale dining environment.
• Comprehensive knowledge of food products, preparation methods, and culinary standards
• Ability to effectively manage food and labor cost controls.
• Strong leadership, communication, and organizational skills.
• Ability to read, write, and communicate effectively in English.
• Ability to work flexible schedules, including evenings, weekends, and holidays.

Benefits

• Room discounts at Marcus Hotels & Resorts and Marriott worldwide locations
• Discounts at Marcus Hotels & Resorts restaurants, cafes, lounges, golfing, skiing, and spa
• Paid time off
• Medical, dental, and vision insurance (offered after 1 month of employment), company-paid life insurance, employee assistance program offer for full time associates
• 401k with employer match
• Ability to grow your career and transfer from one property to another
• Early wage access
• Free parking
• And more!

Pay Estimate: starting at $75,000/year

About Us:

A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. We are "People Pleasing People" who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding our U.S.-based portfolio of 18 hotels and resorts, our properties are known for their unique character and style.

Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.

We are an equal opportunity employer and maintain a drug free work place. This organization uses E-Verify to confirm employment eligibility in the US.