PM Sous Chef
About The Position
The Sous Chef is a hands-on culinary leader who supports the Executive Chef in the daily operation of all kitchen areas. The role helps ensure exceptional food quality, consistency, and guest satisfaction across restaurant, banquet, lounge, and catering operations. It supports culinary associates, food safety and sanitation, cost controls, and memorable dining experiences while fostering a positive work environment and advancing the resort’s commitment to excellence, innovation, and hospitality. The role is based at The Westin Rancho Mirage Golf Resort and Spa in Rancho Mirage, California. The position is full-time, with a listed annual salary range of $75,000 to $80,000. The employer describes a culture centered on associate well-being, growth, belonging, and inclusion.
Requirements
- Culinary degree preferred, or an equivalent combination of education and experience.
- A minimum of 3–5 years of progressive culinary leadership experience in a hotel, resort, restaurant, or high-volume food service operation.
- Previous supervisory or management experience.
- Strong knowledge of food preparation techniques, kitchen operations, and sanitation practices.
- Knowledge of food cost control, labor management, and inventory procedures.
- Excellent leadership, coaching, and team-building skills.
- Strong communication and interpersonal skills.
- Ability to work in a fast-paced, guest-focused environment.
- Strong organizational skills and attention to detail.
- Must be able to attain and maintain a valid Riverside County Food Handler’s card throughout employment.
- Ability to work a flexible schedule, including nights, weekends, and holidays.
- Ability to stand and walk for extended periods throughout the workday.
- Ability to lift, carry, push, and pull up to 50 pounds.
- Ability to work safely around commercial kitchen equipment, heat, steam, and cleaning chemicals.
- Ability to bend, kneel, stoop, reach, and perform repetitive motions.
Nice To Haves
- Proficiency with Microsoft Office and food and beverage management systems.
- Luxury hotel or upscale resort experience.
- ServSafe Manager Certification, or ability to obtain it upon hire.
Responsibilities
- Assist the Executive Chef with planning, organizing, and executing culinary operations.
- Supervise and support kitchen associates in preparing and presenting menu items and maintaining quality.
- Lead, coach, train, and develop culinary team members.
- Ensure compliance with Marriott, Westin, and company food quality standards.
- Monitor food production levels, product freshness, portion control, and presentation.
- Assist with scheduling, staffing, and labor management in line with business demands.
- Ensure adherence to food safety, sanitation, HACCP, and health department regulations.
- Oversee banquet, restaurant, lounge, and special event culinary operations as assigned.
- Assist with inventory management, product ordering and receiving, and cost controls.
- Support menu development, recipe standardization, and culinary innovation initiatives.
- Conduct kitchen inspections and audits to ensure cleanliness, organization, and operational readiness.
- Collaborate with Food & Beverage leadership to enhance the guest experience.
- Foster a positive, engaged, and inclusive team environment.
- Ensure compliance with company policies, safety standards, and applicable laws.
Benefits
- Comprehensive benefits package for eligible associates and their families.
- 401(k) with company match for eligible associates.
- Flexible scheduling where operationally feasible.
- Discounted room rates worldwide through the Explore by Marriott Bonvoy™ Program.
- Associate travel and property discounts.
- Ongoing learning and career development opportunities.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
