Executive Sous Chef

Hyatt Corporation; Palm Springs (CA); On-site; USD 90,000 - 123,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Paid time off

Compassionate leave

Life Insurance

Paid holidays

401k with company match

Parental leave & adoption assistance

Hotel room discounts

Job summary

Thompson Palm Springs Resort is seeking an experienced Executive Sous Chef to join our team and lead culinary operations in a luxury desert resort.

Reporting to the Executive Chef, you will monitor daily kitchen functions, mentor the culinary team, and ensure a guest-centric experience while upholding Hyatt brand standards. The role is salaried, exempt, with a compensation range of $90,000 to $123,000 per year.

Qualifications

• In-depth skills and knowledge of all kitchen operations.
• Possess strong leadership, communication, organization and relationship skills.
• Experience with training, financial management and customer service.
• A true desire to exceed guest expectations in a fast paced customer service environment.
• Capable of producing a consistent product in a timely manner.
• Culinary education and/or appropriate level of on the job training and hotel culinary experience.
• Geographic and schedule flexibility preferred.

Responsibilities

• Support senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all departments within the culinary division and all other hotel departments
• Supervise departmental Sous Chefs performance and provide them council as to the preparation and cooking of various food items
• Develop and implement creative menu items that adhere to Hyatt brand standards
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control
• Ensure proper safety and sanitation of all kitchen facilities and equipment
• Organize and facilitate departmental meetings, training and goals setting

Skills

Kitchen operations

Leadership

Team coaching

Menu development

Education

Culinary education or equivalent

Job description

Close Inclusive Collection Job Postings Notification

\"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone.\"

Peggy Focheux Duval: Director of Learning & Development, France

90,000.00 Yearly US Dollar (USD) pay basis

Summary

Thompson Palm Springs Resort is seeking an experienced Executive Sous Chef to join our team.

Since opening in 2024, Thompson Palm Springs has quickly established itself as the desert’s most coveted lifestyle resort in the heart of downtown Palm Springs. Showcasing iconic mid-century modern design, bungalow-inspired accommodations, iconic dining, and vibrant social experiences, the resort has become a sought-after destination for discerning travelers, luxury weddings, milestone celebrations, brand activations, corporate retreats, and high-profile events.

The resort features Lola Rose, a bold Eastern Mediterranean dining experience inspired by the spice markets of Istanbul and the seasonal bounty of California, alongside Bar Issi, an elevated coastal Italian concept that blends relaxed luxury with coastal culinary sophistication. Two expansive pool experiences, immersive mountain views, the HALL Napa Valley Tasting Room, and over 35,000 square feet of dynamic indoor and outdoor event venues provide endless opportunities for unforgettable gatherings. Thompson Palm Springs was recently recognized among Condé Nast Traveler’s Top 10 Best New Hotels in the World (2026) and ranked the #1 Hotel in Southern California in the Condé Nast Readers’ Choice Awards (2025).

Job Description

The Executive Sous Chef will work directly with the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will monitor the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

Responsibilities include:

Support senior leadership by developing and assuming key management responsibilities

A ssume the role of liaison between all departments within the culinary division and all other hotel departments

Supervise departmental Sous Chefs performance and provide them council as to the preparation and cooking of various food items

Develop and implement creative menu items that adhere to Hyatt brand standards

Plan, coordinate & implement special events and holiday functions

Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring

Lead and coach the team towards achieving exceptional guest service and employee satisfaction results

Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control

Ensure proper safety and sanitation of all kitchen facilities and equipment

Organize and facilitate departmental meetings, training and goals setting

This is anexempt(salaried) role. The salary range for this position is$90,000 - $123,000.This is the pay range for this position that Thompson Palm Springsreasonably expectstopay. Decisionsregardingindividual salaries will be based ona number offactors includingexperienceand education.

Why work for Thompson Palm Springs?

• Health, Dental, Vision Insurance eligibility after 30 days of employment
• Paid Time Off (PTO)
• Compassionate Leave
• Life Insurance
• Paid Holidays
• 401k Retirement Savings Plan & Company Match
• Paid Parental Leave & Adoption Assistance Program
• Free & Discounted Hotel Rooms at Hyatt Hotels around the World!

Our Values: Empathy | Integrity | Respect | Inclusion | Experimentation | Wellbeing

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.

Qualifications

In-depth skills and knowledge of all kitchen operations

Possess strong leadership, communication, organization and relationship skills

Experience with training, financial management and customer service

A true desire to exceed guest expectations in a fast paced customer service environment

Capable of producing a consistent product in a timely manner

Culinary education and/or appropriate level of on the job training and hotel culinary experience

Geographic and schedule flexibility preferred

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