Executive Sous Chef, Culinary

Indio, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $80,000.00 - $85,000.00

Work Schedule

Flexible

Benefits

Medical insurance

Dental Insurance

Life insurance

Paid Time Off

Paid holidays

401(k) Plan

Employee Development Programs

Job Description

Trilogy at La Quinta is a vibrant active adult community nestled on the southern edge of La Quinta, California. This resort-style neighborhood provides spectacular mountain views and offers a lifestyle combining leisure, comfort, and active living. The community boasts an array of amenities including golf courses, a state-of-the-art fitness center, multiple pools, an on-site spa, and the popular Café Solaz along with two clubhouses that serve as social and event hubs. Designed to accommodate residents seeking a blend of activity and relaxation, Trilogy at La Quinta combines natural beauty with top-tier facilities to ensure an unparalleled living experience.

This position is for the Executive Sous Chef at BlueStar Resort & Golf (BSRG), located within Trilogy at La Quinta. The Executive Sous Chef is a pivotal role within the culinary team, working closely with the Executive Chef to oversee daily kitchen operations. This full-time role offers an annual salary ranging from $80,000 to $85,000 and includes eligibility for comprehensive benefits such as medical, dental, and life insurance plans, paid time off, paid holidays, and a 401(k) plan. The Executive Sous Chef is essential in ensuring the delivery of high-quality food and guest satisfaction while managing kitchen staff and labor efficiently.

As a key member of the Kitchen Management Team, the Executive Sous Chef communicates BSRG's core values and mission to the team in order to meet and exceed company goals. Responsibilities include menu planning, production scheduling, food purchasing, quality control, and cost management, all aimed at maintaining the standards of excellence for which BSRG is known. The role requires proactive staff supervision, culinary development, and operational coordination, including overseeing food safety and sanitation standards. The Executive Sous Chef often acts as the acting Executive Chef in their absence, coordinating kitchen functions, inventory, and labor tracking. This position demands leadership skills, a passion for culinary innovation, and the ability to foster a positive, productive work environment.

The successful candidate will play a critical role in maintaining and elevating BSRG's culinary reputation by staying informed of industry trends, participating in culinary exhibitions, and developing the skills and certifications of kitchen team members through continuous training. Ideal candidates are customer-focused, highly organized, detail-oriented, and able to thrive in a fast-paced environment while upholding the highest standards of quality and service. This role offers an exciting opportunity to lead within a prestigious resort community and contribute to the vibrant lifestyle Trilogy at La Quinta offers its residents and guests.

Job Requirements

High school diploma preferred
Three years' minimum experience as an Executive Sous Chef or Sous Chef managing multiple kitchen outlets
One to three years' supervisory experience
American Culinary Federation certification preferred
Current Food Handlers card
Proficient with Microsoft Office including Excel
Advanced knowledge of food, sanitation, and cost control
Ability to read and interpret food service industry periodicals
Ability to understand and work with standardized recipe formats
Ability to write reports and correspondence
Strong communication skills
Ability to calculate and analyze food costs and budgets
Planning and problem-solving skills
Ability to work flexible hours including evenings and weekends

Job Qualifications

High school diploma preferred
Three years' minimum experience as an Executive Sous Chef, or as a Sous Chef responsible for managing multiple kitchen outlets, preferably with a large hotel operation or high-volume restaurant, or successful completion of a nationally ranked culinary or vocational school, or the equivalent combination of education and experience
One to three years' experience supervising a team of managers or another supervisory role required
American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred
Current Food Handlers card
Computer literate with working knowledge of Microsoft Office, including Excel
Advanced knowledge of food, sanitation, and cost control
Ability to read, analyze, and interpret periodicals specific to the food service industry
Ability to understand the standardized recipe format
Ability to write routine reports and correspondence
Ability to speak effectively before groups of customers or team members
Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume
Must understand profit and loss statements and be able to present capital projects

Job Duties

Communicate the core values and mission of BlueStar Resort & Golf to support the achievement of company goals
Plan menus, schedule production, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according to BSRG standards to meet and exceed guest expectations
Control food cost while keeping in line with the BSRG standard of high quality and perceived value
Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items
Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers
Meet formally and informally with kitchen staff of all levels to plan and solicit feedback from team members
Create an enjoyable and productive work environment by leading by example and encouraging open communication regarding kitchen operations, safety and sanitation, and human resource issues