Chef de Partie - Morgan's in the Desert Restaurant (Full Time)

Sous Chef Garde Manger

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a people first culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

At the La Quinta Resort and Club we pride ourselves on being the best employer in the area. What sets us apart? Our culture, full benefit plans, including 401k with a company match and our lucrative bonus programs, to name a few. We are looking for talented people who have a genuine passion for service. Our core values involve personal development, people, and a desire for wanting them to succeed. We believe each member of our team has a key part to play in our delivery of outstanding service and memorable experiences for each guest. We want a resort that people want to come to, not through. Find out today what a career with Pyramid Hotel Group at the La Quinta Resort and Club can mean for you!

Job Description

We are looking for a leader and someone passionate about the culinary arts to join our culinary team as a Sous Chef Garde Manger. This individual must have extensive experience working in a high-volume professional environment. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef Garde Manger will assist in multiple areas of the kitchen with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you!

Your role:

• Manage the daily production of cold food for all catered events
• Control food and labor costs
• Ensure preparation, plating and presentation standards are maintained
• Ensure the appropriate quantity of food is prepared
• Follow safety standards and regulations to provide top quality food
• Supervise garde manger kitchen employees
• Hire, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate
• Analyze Banquet Event Orders, plan and coordinate the functions with the Catering staff to ensure the events meet/exceed customer expectations
• Monitor and control the maintenance/sanitation of the Garde Manger kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations
• Assist in the creation and planning of menus and implement changes to continue to attract business

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the requirements of the company:

• Properly rotate food products to keep spoilage and waste to a minimum
• Ensure that all equipment in the work area is properly cleaned
• Perform other duties as required, i.e., special orders, buffet presentations, ice carvings and show pieces

Must be willing to work a variety of day/night and weekend shifts

Requires strong organizational skills

Must be able to work independently

Able to be on your feet for long periods of time

Able to lift at least 50 pounds

Qualifications:

• High School graduate or equivalent
• Ten or more years in culinary field and as supervisory position
• Must be able to obtain California health department certificate for food safety, sanitation
• Advance knowledge dressings, extensive knowledge of canapes
• Knowledge of weights and measures
• Able to set up large scale banquets
• Able to create VIP menu testings
• Able to create showpieces, charcuterie boards, fruit displays

Compensation Range: $24.00/Hr. - $24.00/Hr. based on qualifications and experience.