Chef de Cuisine

Overview

Chef de CuisineTommy Bahama Miramonte Resort & Spa | Indian Wells, CASalary: $95,000 60,000/year

 

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.

 

The Chef de Cuisine of Grapefruit Basil, Tommy Bahama Miramonte Resort and Spa is a truly dynamic position giving an exceptional candidate a truly unique opportunity, to, lead a sizable and varied team, and operate a nationally renowned Lifestyle brand Tommy Bahama Miramonte Resort and Spa. The focus will be on two ownable meal: An energetic Brunch a dynamic dinner anchored by an all-day high energy bar, cutting-edge casual dining. Supervision of the kitchen staff: setting a team-oriented work environment, ensuring overall food quality meets Tommy Bahama brand standards, creating a safe and sanitary work environment and effectively communicating with FOH.

 

Responsibilities Key Responsibilities

• Lead, mentor, and develop the culinary team in a collaborative, team-oriented environment
• Ensure all food quality, presentation, and execution consistently meet Tommy Bahama brand standards
• Partner closely with FOH leadership to create exceptional guest experiences and strong communication between teams
• Drive continuous improvement with a strong focus on training, coaching, and developing future culinary talent
• Manage food cost, labor, ordering, inventory, and overall kitchen financial performance to achieve budget goals
• Maintain a safe, clean, and sanitary kitchen environment in compliance with all health and safety standards
• Foster a culture rooted in professionalism, integrity, accountability, and teamwork
• Lead by example with a positive attitude, strong work ethic, and solution-oriented mindset
• Support menu execution, operational efficiency, and innovation aligned with the Tommy Bahama lifestyle brand

Additional Key Responsibilities

• Oversee culinary operations for restaurant outlets, banquets, in-room dining, and special events as needed
• Lead daily culinary line-ups to communicate priorities, VIP guests, events, and service expectations
• Collaborate on seasonal menu development, activations, and specialty dining experiences
• Conduct regular coaching, feedback, and development conversations with culinary team members
• Promote a culture of teamwork, accountability, professionalism, and respect
• Support succession planning and identify future culinary leaders within the team
• Interact with guests when appropriate to enhance the dining experience and professionally resolve concerns
• Manage vendor relationships, receiving, inventory controls, and purchasing processes
• Support forecasting, budgeting, and monthly financial reviews with resort leadership
• Ensure compliance with HACCP standards, allergy awareness, workplace safety practices, and all local health regulations
• Maintain a clean, organized, and inspection-ready kitchen environment at all times
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• Stay current on culinary trends, sustainability initiatives, and evolving guest preferences
• Curate memorable culinary experiences that reflect the Tommy Bahama lifestyle and resort culture

Qualifications What We92re Looking For

• Proven experience in a senior culinary leadership role with strong operational results
• Minimum of 3 years92 experience leading in a high-volume, upscale dining environment
• Passion for culinary trends, food presentation, training, and team development
• Strong communication, leadership, organizational, and problem-solving skills
• Ability to inspire and lead a large and diverse team in a fast-paced setting
• Commitment to delivering outstanding hospitality and guest satisfaction
• Flexible schedule including weekends, evenings, and holidays
• Professional appearance and polished communication skills

Physical Requirements

The physical demands described here are representative of those required to successfully perform the essential functions of this role. Reasonable accommodations may be made for qualified individuals with disabilities.

• Ability to stand and walk for extended periods throughout the shift
• Ability to lift and carry up to 30 lbs.
• Ability to bend, reach, push, pull, and move throughout kitchen and restaurant areas
• Ability to work efficiently in a fast-paced environment

 

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