Sous Chef | Full-Time | Palm Springs Convention Center

Sous Chef

The Sous Chef supports the Executive Chef and Executive Sous Chef in overseeing daily kitchen operations, including food preparation, banquet and buffet execution, staff supervision, scheduling, sanitation, and inventory management. This role ensures high standards of food quality, presentation, safety, and cleanliness are consistently maintained while monitoring kitchen production, portion control, and recipe compliance. The Sous Chef also provides leadership through training, mentoring, and motivating kitchen staff while promoting a positive and team-oriented work environment. Strong organizational, communication, problem-solving, and multitasking skills are essential to effectively manage operations in a fast-paced hospitality environment, including nights, weekends, and holidays as needed.

This role pays an hourly pay rate of $30.00 - $35.00.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until September 25, 2026.

Responsibilities include supervising line set-up, prep, and breakdown activities, supervising buffet, beverage, break, and carving table set-up and breakdown, setting up all equipment necessary for the above-mentioned areas, assisting Executive Chef with fulfilling kitchen record-keeping and administrative requirements, organizing employee work schedules, measuring, mixing, and cooking ingredients according to recipes, maintaining a clean kitchen, ensuring kitchen staff are aware of workplace expectations, promoting a positive, enthusiastic, and cooperative workplace environment, assisting Executive Chef to ensure quality, consistency, and concept are maintained, monitoring production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met, monitoring all food served relative to appearance, temperature, sanitary conditions, and quality standards, guiding, supervising, and motivating kitchen employees, ensuring that all food safety standards are followed, communicating well with leaders, peers, and subordinates, making decisions and solving problems, organizing, planning, and prioritizing work, evaluating information against standards, carrying out ideas, programs, systems, or products, documenting and recording all personnel discipline information, working with Human Resources for personnel discipline issues, and other duties as assigned by Executive Chef.

Qualifications include 23+ years of experience in a similar role within an upscale banquet, hotel, or convention center environment, including prior supervisory experience, current state-issued Health Certificate and required immunizations, ServSafe certification required, demonstrated technical knowledge and hands-on experience with food preparation methods and kitchen operations, strong interpersonal skills with the ability to work effectively with co-workers, supervisors, guests, and vendors in a variety of situations, excellent verbal communication, active listening, and customer service skills, proven experience training, mentoring, motivating, and evaluating staff to support strong team performance, capable of delegating responsibilities effectively to meet operational goals and achieve desired results, strong problem-solving and decision-making skills with the ability to respond quickly and effectively in fast-paced situations, highly organized with the ability to prioritize tasks, manage multiple responsibilities, and maintain attention to detail in a changing environment, self-motivated and capable of working independently while contributing to a collaborative team environment, flexible schedule availability, including nights, weekends, holidays, and extended shifts as needed, physically able to lift, push, pull, and carry heavy objects, proficient in Microsoft Word, Excel, and Outlook, comfortable working independently as well as alongside kitchen staff during food preparation and service, working knowledge of food safety, sanitation, and health regulations for both guests and staff, skilled at identifying issues, reviewing information, and implementing practical solutions, and basic mathematical knowledge, including arithmetic and calculations related to kitchen operations, inventory, and food preparation.