Sous Chef

Grand Hyatt Indian Wells Resort & Villas is a premier luxury resort located in the scenic region of Indian Wells, California. Known for its exceptional hospitality and world-class amenities, the resort features 531 newly transformed luxury guestrooms, suites, casita-style villas, and two innovative food and beverage venues led by Celebrity Chef Angelo Sosa. This resort stands as a destination favorite, offering a perfect blend of comfort, style, and natural beauty. Its commitment to excellence and guest satisfaction positions it uniquely in the hospitality industry, attracting visitors from around the globe who seek an upscale, relaxing, and memorable experience.

As part of the Grand Hyatt brand, the resort maintains high standards of quality and service, consistently delivering a refined guest experience. Hyatt's emphasis on colleague growth and rewarding work environments reflects in its team culture, where exceptional performance and career development are strongly encouraged and supported. With a strong foundation of values, the resort offers a workplace that balances challenging duties with comprehensive benefits and opportunities for career advancement. This makes the Grand Hyatt Indian Wells Resort & Villas not only a distinguished destination for guests but also a highly desirable employer for hospitality professionals.

The Sous Chef - Specialty Dining position at Grand Hyatt Indian Wells Resort & Villas is a pivotal role within the culinary team. This full-time position offers a competitive salary range of $70,500 to $75,000, reflecting the level of responsibility and expertise required. The Sous Chef reports directly to the Executive Chef or Executive Sous Chef and is primarily responsible for managing a specific culinary department. The role is designed to support senior leadership by assuming basic management responsibilities and ensuring that quality food standards are developed, implemented, and maintained effectively.

This position requires a dynamic and skilled culinary professional who can oversee the daily operations within their department. The Sous Chef acts as a vital liaison between all culinary and hotel departments, ensuring smooth communication and operational efficiency. Responsibilities include supervising the preparation and cooking of food, creating innovative and brand-compliant menu items, coordinating special events and holiday functions, and managing kitchen staff through scheduling, payroll, training, coaching, and performance evaluations. The Sous Chef may also be called upon to fully lead the culinary operation in the absence of senior chefs.

An ideal candidate will have a deep understanding of food safety, sanitation, and operational procedures, including holding a Riverside County Food Handler's license. Strong interpersonal skills and the ability to work collaboratively in a fast-paced, high-pressure environment are essential. Physical stamina and flexibility to work varied shifts, including weekends and holidays, are also important aspects of the role. Ultimately, the Sous Chef contributes significantly to delivering an exceptional dining experience and achieving overall guest satisfaction at one of Indian Wells' most prestigious resorts.