PM Sous Chef

The Broken Keel; Rancho Mirage (CA); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Competitive pay

Benefits package

401(k) with company match

Discounted room rates

Job summary

The Sous Chef at The Westin Rancho Mirage Golf Resort & Spa is a hands-on culinary leader supporting the Executive Chef in daily kitchen operations across restaurant, banquet, lounge, and catering to ensure premier quality and guest satisfaction.

You will mentor kitchen staff, uphold food safety and sanitation standards, manage costs, and collaborate with F&B leadership to elevate the guest experience while upholding Marriott and Westin standards.

Qualifications

• Culinary degree or equivalent combination of education and experience.
• 3-5 years of progressive culinary leadership experience in hotel/resort/high-volume food service.
• Previous supervisory or management experience required.

Responsibilities

• Assist the Executive Chef with planning and execution of all culinary operations.
• Supervise kitchen staff in preparation, presentation, and quality of menu items.
• Lead, coach, and develop culinary team to achieve operational excellence.
• Ensure compliance with Marriott/Westin standards, food quality, and safety.

Skills

Culinary leadership

Food cost control

Labor management

Sanitation HACCP

Team coaching

Education

Culinary degree preferred

Tools

Microsoft Office

F&B management systems

Job description

Job Details: Job Location: Westin Rancho Mirage Golf Resort and Spa - Rancho Mirage, CA 92270, Position Type: Full Time, Salary Range: $75,000.00 - $80,000.00 Salary/year

OUR STORY — WHERE WELL-BEING MEETS HOSPITALITY

At The Westin Rancho Mirage Golf Resort & Spa, we are dedicated to empowering the well-being of our guests and our associates. As part of the Dolphin Hotel Management, LLC family, we bring the Westin promise to life, helping our guests feel better than when they arrived through thoughtful service, inspired environments, and meaningful connections. We believe our associates are at the heart of everything we do. When you join our team, you become part of a culture that values your individuality, supports your growth, and encourages you to thrive, personally and professionally.

OUR PHILOSOPHY — WELL-BEING AT OUR CORE

At Westin, we are committed to empowering both our guests and our associates to be at their best. We believe well-being is not a luxury, it is essential. Our mission is to be the preeminent wellness brand in hospitality, brought to life through thoughtful experiences and meaningful connections. This begins with our associates. We encourage our team members to prioritize their well-being, embrace balance, and bring their authentic energy to work each day.

The ideal Westin candidate:

Is passionate about hospitality and service excellenceValues personal well-being and brings positive energy to the workplaceIs optimistic, motivated, and inspired to growEmbraces new experiences and thrives in a dynamic environment

POSITION OVERVIEW

The Sous Chef is a hands‑on culinary leader responsible for supporting the Executive Chef in the daily operation of all kitchen areas, ensuring exceptional food quality, consistency, and guest satisfaction. This role assists in leading culinary associates, maintaining food safety and sanitation standards, controlling costs, and delivering memorable dining experiences across restaurant, banquet, lounge, and catering operations. The Sous Chef plays a critical role in fostering a positive work environment while supporting the resort's commitment to excellence, innovation, and hospitality.

KEY RESPONSIBILITIES

• Assist the Executive Chef with the planning, organization, and execution of all culinary operations
• Supervise and support kitchen associates in the preparation, presentation, and quality of menu items
• Lead, coach, train, and develop culinary team members to achieve operational excellence
• Ensure compliance with Marriott, Westin, and company food quality standards
• Monitor food production levels, product freshness, portion control, and presentation standards
• Assist in scheduling, staffing, and labor management to align with business demands
• Ensure adherence to all food safety, sanitation, HACCP, and health department regulations
• Oversee banquet, restaurant, lounge, and special event culinary operations as assigned
• Assist with inventory management, product ordering, receiving, and cost controls
• Support menu development, recipe standardization, and culinary innovation initiatives
• Conduct kitchen inspections and audits to ensure cleanliness, organization, and operational readiness
• Collaborate with Food & Beverage leadership to enhance the overall guest experience
• Foster a positive, engaged, and inclusive team environment
• Ensure compliance with company policies, safety standards, and applicable laws

QUALIFICATIONS

• Culinary degree preferred or equivalent combination of education and experience
• Minimum of 3-5 years of progressive culinary leadership experience in a hotel, resort, restaurant, or high-volume food service operation
• Previous supervisory or management experience required
• Strong knowledge of food preparation techniques, kitchen operations, and sanitation practices
• Knowledge of food cost control, labor management, and inventory procedures
• Excellent leadership, coaching, and team‑building skills
• Strong communication and interpersonal skills
• Ability to work in a fast‑paced, guest‑focused environment
• Strong organizational skills and attention to detail
• Proficiency with Microsoft Office and food and beverage management systems preferred
• Luxury hotel or upscale resort experience preferred
• ServSafe Manager Certification preferred or ability to obtain upon hire
• Must be able to attain and obtain a valid Riverside County Food Handler’s card throughout employment

PHYSICAL REQUIREMENTS & WORK ENVIRONMENT

• Ability to stand and walk for extended periods throughout the workday
• Ability to lift, carry, push, and pull up to 50 pounds
• Ability to work safely around commercial kitchen equipment, heat, steam, and cleaning chemicals
• Must be able to bend, kneel, stoop, reach, and perform repetitive motions
• Must be able to work a flexible schedule, including nights, weekends, and holidays

WHAT WE OFFER

At The Westin Rancho Mirage, we are committed to supporting your well-being and helping you thrive:

• Competitive compensation
• Comprehensive benefits package for eligible associates and their families
• 401(k) with company match (for eligible associates)
• Flexible scheduling where operationally feasible
• Explore by Marriott Bonvoy Program – discounted room rates worldwide
• Associate travel and property discounts
• Ongoing learning and career development opportunities

OUR CULTURE — BELONGING & INCLUSION

We are proud to cultivate a workplace where diversity, equity, and inclusion are embraced. We value the unique perspectives and experiences of our associates and are committed to creating an environment where everyone feels respected, supported, and empowered to succeed.

EQUAL OPPORTUNITY EMPLOYER

The Westin Rancho Mirage Golf Resort & Spa is an Equal Opportunity Employer. We are committed to creating a diverse and inclusive workplace and do not discriminate on the basis of race, color, religion, sex, gender identity or expression, sexual orientation, marital status, national origin, ancestry, age, disability (physical or mental), medical condition, genetic information, military or veteran status, or any other status protected by federal, state, or local law. We are committed to providing reasonable accommodations to applicants and associates with disabilities in accordance with applicable laws.

FAIR CHANCE HIRING COMMITMENT

Pursuant to the California Fair Chance Act, we consider qualified applicants with arrest and conviction records in accordance with applicable law.