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Sous Chef

Parker Palm Springs

Company Description Parker Palm Springs is a luxury resort set on thirteen acres of lush, landscaped grounds in the desert of Palm Springs, CA. Guests experience a distinctive sense of place while wandering garden paths, shaded lawns, herb gardens, and hidden relaxation spaces such as hammocks and fire circles. The property offers a variety of inviting destinations, including breakfast at Norma's, drinks at the MiniBar, and poolside lounging, each connected by scenic walkways. Known for its memorable atmosphere, vivid desert light, and tranquil outdoor spaces, Parker Palm Springs creates a unique and immersive stay. The resort is a proud member of The Leading Hotels of the World. Role Description The Sous Chef is a full-time, on-site role based at Parker Palm Springs in Palm Springs, CA. This role supports the Executive Chef in overseeing daily kitchen operations, including food preparation, station management, and quality control for all outlets and events. The Sous Chef will help design and execute menus, ensure consistent presentation and taste, and maintain high standards of food safety and sanitation. Responsibilities include supervising and training kitchen team members, managing inventory, coordinating with front-of-house staff, and contributing to cost control and efficiency. The Sous Chef is expected to lead by example during service, maintain a calm and organized kitchen environment, and uphold the resort's commitment to exceptional guest experiences. Qualifications Demonstrated proficiency in culinary techniques, including cooking methods, knife skills, and plating. Experience in kitchen leadership, team supervision, and staff training in a high-volume or upscale environment. Knowledge of food safety regulations, sanitation standards, and proper kitchen hygiene practices. Ability to manage inventory, support ordering, and assist with food cost and waste control. Strong organizational and time-management skills to handle multiple menus and service periods. Effective communication and collaboration skills for working with kitchen and front-of-house teams. Previous experience as a Sous Chef or senior line cook, ideally in a luxury hotel or resort setting. Culinary degree, diploma, or equivalent professional training preferred. Flexibility to work evenings, weekends, and holidays as required by resort operations. #J-18808-Ljbffr

Vacancy posted 12 hours ago
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