Sous Chef

CoralTree Hospitality•Indian Wells, CA

28d•Onsite

About The Position

The Sous Chef is responsible for leading, training, and coordinating the culinary team in the preparation, cooking, and presentation of all food items according to hotel and brand standards. This role is both hands-on and leadership-driven, supporting daily kitchen operations while ensuring excellence, consistency, and efficiency across all outlets. You will be a key partner to the Chef de Cuisine in shaping menu execution, team development, and culinary standards that reflect the Tommy Bahama lifestyle.

Requirements

3+ years of culinary experience in a hotel, resort, or high-volume restaurant environment
Prior supervisory or lead line cook experience strongly preferred
Strong understanding of kitchen operations, food safety, and cost control
Calm, confident leadership style with the ability to coach and motivate teams
Excellent communication, organization, and attention to detail
Ability to thrive in a fast-paced, guest-focused luxury environment
Flexible availability including weekends, evenings, and holidays

Responsibilities

Lead, train, and supervise kitchen staff in all aspects of food preparation, cooking, and presentation
Ensure all dishes are executed according to recipe standards, quality expectations, and brand presentation
Maintain proper food storage, rotation, and sanitation practices in compliance with health regulations
Support menu planning, recipe development, and seasonal culinary programming
Manage kitchen organization, cleanliness, and operational readiness across all shifts
Utilize systems such as JOLT, Craftable, and Foodager for operational efficiency, inventory, and menu support
Assist with scheduling to ensure optimal staffing while managing labor targets
Monitor food costs, reduce waste, and support overall kitchen profitability
Respond to guest feedback and special requests with professionalism and urgency
Support VIP events, banquets, and resort activations as needed