Banquet Chef De Partie

About the role

The La Quinta Resort and Club is seeking a skilled and passionate culinary professional to join our team as a Chef de Partie. This hands-on leadership position is responsible for overseeing an assigned kitchen station, guiding culinary team members, and ensuring the consistent preparation and presentation of high-quality cuisine.

Responsibilities

• Lead the daily operation of an assigned kitchen station and ensure it is prepared for service.
• Supervise, train, and support cooks and other culinary team members assigned to your area.
• Assign preparation and production responsibilities based on business levels and service needs.
• Prepare and present menu items according to established recipes, portion standards, and presentation guidelines.
• Demonstrate proficiency in cooking techniques such as grilling, sautéing, roasting, baking, frying, and braising.
• Read, understand, and accurately execute recipes, banquet event orders, production schedules, and prep lists.
• Conduct pre-shift station checks to confirm that ingredients, tools, and equipment are ready for service.
• Ensure consistent food quality, flavor, temperature, portion size, and presentation.
• Inspect ingredients for freshness, quality, and proper rotation before use.
• Monitor food production throughout service and immediately correct quality or presentation concerns.
• Cook or stewarding responsibilities, when required by business needs.

Requirements

• Experience in a high-volume professional kitchen.
• Strong knowledge of culinary techniques.
• Genuine passion for developing others.
• Proficiency in cooking techniques such as grilling, sautéing, roasting, baking, frying, and braising.
• Ability to execute seasonal menus in alignment with the restaurant's concept and quality standards.
• Attention to detail and professionalism.
• Ability to execute seasonal menus in alignment with the restaurant's concept and quality standards.
• Knowledge of food allergens and response to allergy-related requests with accuracy and urgency.
• Follow designated allergen-handling and sanitation procedures.
• Thorough knowledge of food allergens and response to allergy-related requests with accuracy and urgency.
• Follow designated allergen-handling and sanitation procedures.
• Practice proper product rotation using first-in, first-out procedures.
• Minimize food waste through accurate preparation, portion control, proper storage, and cross-utilization of ingredients.
• Communicate product shortages or equipment concerns to culinary leadership.
• Maintain a clean, organized, and sanitized workstation throughout the shift.
• Ensure food and supplies are labeled, dated, covered, stored, cooled, and reheated according to established food safety standards.
• Model accountability, teamwork, and a commitment to culinary excellence.

Qualifications

• Minimum of 2 years of relevant experience in a professional kitchen setting.
• Valid Food Handlers Certification.
• Knowledge of food safety regulations and industry standards.
• Ability to work flexible hours, including weekends and holidays.
• Strong communication and interpersonal skills.
• Ability to work independently and as part of a team.

Skills

• Strong organizational and time management skills.
• Ability to multitask and prioritize tasks effectively.
• Excellent problem-solving and decision-making abilities.
• Ability to work under pressure and meet deadlines.
• Strong customer service orientation.

Benefits

• Competitive compensation package, including base salary and bonuses.
• Health insurance coverage.
• Paid time off and vacation days.
• 401(k) retirement plan with company match.
• Professional development opportunities.
• Opportunities for advancement within the organization.

Pay

$24.00 per hour

Schedule

Flexible schedule to accommodate the demands of the restaurant and the chef's personal preferences.