Sous Chef

Overview

Sous ChefTommy Bahama Miramonte Resort & Spa | Indian Wells, CASalary: $70,000–$80,000/year

Why Join Miramonte

This is more than a kitchen—it’s a stage for creativity inside a resort that feels like a living postcard. From citrus-scented mornings to sunset dinners at Grapefruit Basil, you’ll help craft experiences that embody relaxed luxury and genuine hospitality.

Here, culinary leadership isn’t just about execution—it’s about creating moments guests remember long after they leave.

For 30 years, Tommy Bahama has defined a lifestyle where every day feels like an escape—sun-drenched, relaxed, and effortlessly refined. That spirit now lives at the Tommy Bahama Miramonte Resort & Spa, where island living meets desert luxury across 11 acres of citrus groves, blooming gardens, and tranquil gathering spaces in the heart of Indian Wells.

At the center of it all is our signature restaurant, Grapefruit Basil, along with vibrant poolside dining, in-room experiences, and elevated banquet offerings. This is where culinary craft meets a lifestyle brand built on warmth, ease, and unforgettable guest moments.

We are seeking a Sous Chef who brings leadership, passion, and precision to every plate—and who thrives in a resort environment where creativity and consistency matter equally.

Position Summary

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.

Responsibilities

What You’ll Do

• 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

Qualifications

What You Bring

• 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

Our Culture: CoralTree Hospitality Values

At CoralTree Hospitality, we believe great hospitality starts from within. Our culture is built on:

• Service Excellence – delivering memorable, heartfelt experiences
• Ownership – taking initiative and accountability in every action
• Integrity – doing what’s right, every time
• Care for People & Place – respecting our teams, guests, and environment
• Continuous Improvement – always refining, always elevating

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