CoralTree Hospitality Group
Overview
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 property to showcase island living meets desert luxury. Located in the heart of the greater Palm Springs Valley in Indian Wells, the resort spans 11 acres of fragrant citrus trees and gardens, surrounding eleven two-story guest room buildings. It offers an escape to enjoy the award-winning Spa, signature restaurant Grapefruit Basil, three salt-water pools with full-service cabanas, a chef’s garden, and bocce ball courts. Tommy Bahama Miramonte is an oasis where guests escape everyday demands, inspired to enjoy life’s simple pleasures and celebrate special moments. The magic of this place is rooted in the land and brought to life where desert luxury meets island spirit, offering unique regional experiences. Welcome to your estate of wellbeing. Position Summary: The Sous Chef is responsible for training, overseeing, and coordinating all kitchen staff to ensure food is prepared, cooked, and presented according to hotel standards. Salary range: $69,000 - $75,000 per year Responsibilities
Duties and Responsibilities: Maintain a warm, attentive, and professional demeanor. Deliver high levels of customer service. Respond courteously and efficiently to guest and staff inquiries and issues. Assist with training, assigning duties, and supervising kitchen staff during food preparation, cooking, and garnishing. Ensure proper receiving, storage (including temperature control), and rotation of food to comply with health regulations. Follow control procedures for cost and quality; previous experience with JOLT software is preferred. Assist in menu planning using Craftable and Foodager platforms. Help schedule culinary staff to ensure proper coverage while managing payroll costs. Supportive functions: Supervise daily cleaning of walk-in and reach-in refrigerators for safety. Report equipment issues to the chef and engineering team for repairs. Perform additional duties such as V.I.P. events and staff meetings as needed. Qualifications
Prerequisites: Excellent communication and listening skills. Ability to work under pressure. Strong organizational, prioritization, and problem-solving skills. Courteous, cooperative, enthusiastic team player with good human relations skills. Flexibility to work weekends, evenings, and holidays. Education/Experience: Minimum of 3 years culinary experience in a similar-sized operation with supervisory experience preferred. Physical Requirements: The physical demands are representative of those required to perform essential functions of the job. Reasonable accommodations may be made for individuals with disabilities. #Miramonte
#J-18808-Ljbffr
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 property to showcase island living meets desert luxury. Located in the heart of the greater Palm Springs Valley in Indian Wells, the resort spans 11 acres of fragrant citrus trees and gardens, surrounding eleven two-story guest room buildings. It offers an escape to enjoy the award-winning Spa, signature restaurant Grapefruit Basil, three salt-water pools with full-service cabanas, a chef’s garden, and bocce ball courts. Tommy Bahama Miramonte is an oasis where guests escape everyday demands, inspired to enjoy life’s simple pleasures and celebrate special moments. The magic of this place is rooted in the land and brought to life where desert luxury meets island spirit, offering unique regional experiences. Welcome to your estate of wellbeing. Position Summary: The Sous Chef is responsible for training, overseeing, and coordinating all kitchen staff to ensure food is prepared, cooked, and presented according to hotel standards. Salary range: $69,000 - $75,000 per year Responsibilities
Duties and Responsibilities: Maintain a warm, attentive, and professional demeanor. Deliver high levels of customer service. Respond courteously and efficiently to guest and staff inquiries and issues. Assist with training, assigning duties, and supervising kitchen staff during food preparation, cooking, and garnishing. Ensure proper receiving, storage (including temperature control), and rotation of food to comply with health regulations. Follow control procedures for cost and quality; previous experience with JOLT software is preferred. Assist in menu planning using Craftable and Foodager platforms. Help schedule culinary staff to ensure proper coverage while managing payroll costs. Supportive functions: Supervise daily cleaning of walk-in and reach-in refrigerators for safety. Report equipment issues to the chef and engineering team for repairs. Perform additional duties such as V.I.P. events and staff meetings as needed. Qualifications
Prerequisites: Excellent communication and listening skills. Ability to work under pressure. Strong organizational, prioritization, and problem-solving skills. Courteous, cooperative, enthusiastic team player with good human relations skills. Flexibility to work weekends, evenings, and holidays. Education/Experience: Minimum of 3 years culinary experience in a similar-sized operation with supervisory experience preferred. Physical Requirements: The physical demands are representative of those required to perform essential functions of the job. Reasonable accommodations may be made for individuals with disabilities. #Miramonte
#J-18808-Ljbffr