Sous Chef - Banquets (Full Time, Open Availability)

Sous Chef Position

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.

Overview

As a Sous Chef, you will be responsible for supervising all aspects of food production and overseeing the culinary team to ensure a consistently high-quality dining experience. The duties include, but are not limited to, the following:

• Train, mentor, and coach all culinary staff to consistently execute our menu at a high level, maintaining excellent standards for flavor and presentation.
• Conduct daily line checks to verify food quality, promptly addressing any issues to uphold the highest culinary and service standards.
• Collaborate with the Chef de Cuisine and Front of House team to develop creative specials that highlight seasonal ingredients and current culinary trends.
• Oversee day-to-day kitchen operations, ensuring efficiency, cost-effectiveness, and strict compliance with hotel standards.
• Maintain accurate inventory levels, placing timely orders and enforcing proper rotation of stock to minimize waste and control food costs.
• Keep comprehensive knowledge of all menus and recipes, guaranteeing consistency and excellence in every dish served.
• Perform routine quality checks during prep and before service, verifying that all dishes are presented attractively and meet or exceed established standards.
• Enforce compliance with local, state, federal, and company-wide food safety and health regulations, maintaining thorough documentation and records.
• Support effective budget management by optimizing ingredient usage, tracking expenditures, and minimizing waste without compromising quality.
• Ensure timely completion of production lists, verifying that staff are properly prepared for each service period.
• Uphold daily freshness and quality standards for all products, from raw ingredients to finished plates.
• Communicate effectively with the culinary team to address operational needs, plan ahead, and proactively resolve potential challenges.
• Rapidly respond to last-minute menu changes or special guest requests, preserving smooth operations and exceptional guest satisfaction.

Qualifications

High School Diploma or GED. Graduate on an accredited culinary school or apprenticeship program, preferred. At least four (4) years of culinary experience in Hotel kitchens must be in a high volume & high quality operation. At least two (2) years of supervisory experience. Food Handler's Card. ServSafe Certified, preferred. Proficiency in using and demonstrating the proper use of knives and kitchen equipment effectively. Solid understanding of the fundamentals of food preparation. Ability to communicate effectively before groups of customers or employees, ensuring clarity and professionalism. Competence in basic arithmetic operations, including addition, subtraction, multiplication, and division, using whole numbers, common fractions, and decimals. Ability to solve practical problems and handle a variety of concrete variables in situations where only limited standardization exists. Ability to interpret and follow instructions provided in written, oral, diagram, or schedule form. Knowledge of accepted sanitation standards and ability to maintain a clean and safe working environment. Ability to operate and understand the functionality of all kitchen equipment. Ability to work in confined spaces and maintain composure under pressure. Familiarity with restaurant or outlet prep lists and production schedules, ensuring accurate and timely completion. Basic understanding of food cost management and the ability to implement strategies to reduce food waste through proper training and cross-utilization of ingredients.

Compensation Range The compensation for this position is $26.00/Hr. - $26.00/Hr. based on qualifications and experience.