Executive Sous Chef

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

Benefits offered by this job

Health Insurance

Paid Time Off

Compassionate Leave

Life Insurance

Paid Holidays

401k Retirement Savings Plan & Company

Paid Parental Leave & Adoption

Free & Discounted Hotel Rooms at Hyatt

Job summary

Thompson Palm Springs, a premier Hyatt resort, is seeking an experienced Executive Sous Chef to support the Executive Chef in running a high-end kitchen. The role focuses on guiding a culinary team, ensuring quality, and delivering exceptional guest experiences in a luxury desert resort.

The Executive Sous Chef will lead menu development, staff training, and daily operations while upholding Hyatt standards, safety, and sanitation. Competitive salary reflects experience and education.

Qualifications

• In-depth skills and knowledge of all kitchen operations.
• Strong leadership, communication, organization and relationship skills.
• Experience with training, financial management and customer service.
• Culinary education and/or on-the-job training and hotel culinary experience.
• Geographic and schedule flexibility preferred.

Responsibilities

• Support senior leadership by developing and assuming key management responsibilities.
• Liaise between culinary division and other hotel departments.
• Supervise Sous Chefs and advise on food preparation.
• Develop creative menus that adhere to Hyatt brand standards.
• Plan and execute special events and holiday functions.
• Manage hourly kitchen staff: scheduling, payroll, training, coaching, hiring.
• Lead team to achieve exceptional guest service and employee satisfaction.
• Monitor production, ordering, cost, quality and consistency to ensure financial performance.
• Ensure safety and sanitation of kitchen facilities and equipment.
• Organize meetings, training and goal setting.

Skills

Leadership

Communication

Organization

Relationship skills

Training

Financial management

Customer service

Guest service

Consistency

Culinary operations

Education

Culinary education

Job description

Summary

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

Organization - Thompson Palm Springs

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 35000 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
• 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

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 Springs reasonably expect stop pay. Decisions regarding individual salaries will be based on a number of factors including experience and 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
• Proficient in general computer knowledge
• 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