Trilogy® at La Quinta offers spectacular mountain views that allow for active days and quiet evenings. The community combines active adult lifestyle choices including golf, a fitness center, pools, an on-site spa, and Café Solaz along with two club houses. Located on the southern edge of La Quinta, California, the pay range is $80,000-$85,000 annually.

The Executive Sous Chef is a member of the Kitchen Management Team and is responsible for assisting the Executive Chef in the daily operations of the kitchen, including staff supervision and labor tracking. This position reports to the Executive Chef.

The key responsibilities include:

• Communicating the core values and mission of BlueStar Resort & Golf (BSRG) to support company goals.
• Planning menus, scheduling production, creating purchase orders, and ensuring food safety and freshness.
• Controlling food cost while maintaining high quality and perceived value.
• Developing positive customer relations through proactive interactions with team members, guests, contractors, and suppliers.
• Creating an enjoyable and productive work environment by leading by example.
• Providing ongoing development for team members and assisting in their culinary certifications.
• Supervising staff in alignment with BSRG values, policies, and procedures.
• Maintaining the BSRG standard of excellence and staying updated on new products and market trends.
• Coordinating kitchen staff functions in the absence of the Executive Chef.

Personal attributes required include being highly customer-oriented, able to work under pressure, and having strong team-building skills. The ideal candidate must be a role model and embody BlueStar core values: Honesty and Integrity, Respect for the Individual, Teamwork, and Competitive Spirit.

The minimum requirements include:

• High School diploma preferred.
• Three years’ minimum experience as an Executive Sous Chef or Sous Chef.
• Experience supervising a team required.
• American Culinary Federation certification preferred.
• Current Food Handlers card.
• Computer literate with knowledge of Microsoft Office.

This position typically operates in an indoor kitchen environment but may also work at outdoor events. The employee is frequently exposed to heat, steam, fire, and noise, and outdoor environments may require navigating various terrains.

The physical demands of this job include speaking, hearing, tasting, and smelling, as well as standing, walking, bending, kneeling, and lifting up to 50 pounds. Frequent hand washing is required.

BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER.

• Medical, Dental, and Life Insurance Plans.
• Accrue Paid Time Off (“PTO”) at a rate of 120 hours per year.
• 7 Paid Holidays Annually.
• Eligibility to participate in the J.F. Shea Co., Inc. 401(k) plan after 30 days of service.

• High School diploma preferred.
• Three years’ minimum experience as an Executive Sous Chef or Sous Chef.
• Experience supervising a team of managers or in a supervisory role required.
• American Culinary Federation certification of Certified Chef de Cuisine or higher preferred.
• Current Food Handlers card.
• Computer literate with working knowledge of Microsoft Office, including Excel.
• Advanced knowledge of food, sanitation, and cost control.
• Ability to read, analyze, and interpret food service industry periodicals.
• Ability to write routine reports and correspondence.
• Excellent written and verbal communication skills.
• Strong planning, problem-solving, decision-making, and delegation skills.