For 30 years, Tommy Bahama has created a world where the sun always shines, the water is always warm and easy breezy styles are always in season.  Now, we’re bringing that daydream to life with the first Tommy Bahama Resort; Tommy Bahama Miramonte Resort & Spa.  The luxury boutique resort has transformed its unique 215-room resort to showcase island living meets desert luxury.  Centrally located in the heart of the greater Palm Springs Valley in the prestigious Indian Wells.  The resort is woven through 11 expansive acres of fragrant citrus trees and flower gardens surrounding eleven two-story guest room buildings.  A place to escape the everyday and enjoy the award-winning Spa, signature restaurant Grapefruit Basil, three salt-water pools with full-service cabanas, chef’s garden, bocce ball courts.

Tommy Bahama Miramonte is an oasis at the heart of it all: a destination where guests come to escape the deadlines and demands of the everyday; where they’re inspired to soak up life’s simple pleasures and celebrate its greatest moments.  The magic of this place is rooted in the land and brought to life where desert luxury meets an island state of mind and experiences that connect guests with a variety of offerings that are unique to the region. Welcome to your estate of wellbeing.

Position Summary: 

The Sous Chef is responsible too train, oversee and coordinate all chefs’ staff in order to prepare, cook and present food according to hotel standard recipes. 

Salary rate: $73,000/year-$83,000/year

 Duties and Responsibilities: 

• A warm personality, attentive, and presentable. 
• Committed to delivering high levels of customer service. 
• Responds courteously and efficiently to queries and problems from guests, and all staff. 
• Assists with training, assigning duties and supervision of the kitchen staff during the preparation, cooking and garnishment of food items. 

• Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations. 
• Adheres to control procedures for cost and quality.  Previous experience with JOLT software preferable 
• Assists in menu planning activities utilizing Craftable and foodager platform 
• Assists in scheduling culinary staff so that proper coverage is maintained while keeping payroll costs in line. 

Supportive functions: 

• Supervises daily cleaning of walk-in and reach-in boxes for safety reasons. 
• Reports any equipment in need of repair to chef and engineering, for service. 
• Performs other duties as requested, such as V.I.P. parties and staff meetings. 

Prerequisites: 

• Excellent communication and listening skills. 
• Ability to work under pressure. 
• Excellent organizational and prioritization skills, attention to detail, and problem-solving skills. 
• Must be mature, pleasant, courteous, cooperative and an enthusiastic team player who displays good human relations’ skills. 

• Must be flexible in working hours, including weekends, evenings and holidays. 

Education/Experience: 

• 3 years of culinary experience in a similar size operation with supervisory experience is preferred 

Physical Requirements: 

The physical requirements are representative of those that must be met by the team member to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

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