Executive Sous Chef

About Our Property

The La Quinta Resort and Club prides itself on being the best employer in the area. We offer a range of benefits including a 401(k) plan with a company match, lucrative bonus programs, and comprehensive health insurance. We also provide unique perks like on-site wellness programs and local discounts. Our core values emphasize personal development, people, and a desire for team success.

Responsibilities

• Plan and execute daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment that meets all standards and regulations.
• Assist in the planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment that meets all standards and regulations.
• Act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria, and banquets.
• Conduct daily walk-throughs of the kitchen, making recommendations for corrections, repairs, cleanliness concerns, and improvements if needed.
• Conduct daily meetings with the team to ensure their preparation, communicating all pertinent information.
• Attend weekly F&B meetings, BEO meetings, leadership meetings, and monthly safety meetings, representing the culinary team.
• Be the example that the culinary team follows.
• Manage the finances of the department, analyzing, and controlling costs to achieve a profitable operation.
• Have thorough knowledge of food allergens and handle any guest with food allergies with a high sense of urgency.
• Work with the culinary team to ensure prep sheets are updated and being properly used daily.
• Guide the nightly cleaning of all kitchen areas, follow up with the PM stewarding crew to ensure the dish area is clean and organized for the following day's service.
• Assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus.

Qualifications

• Extensive experience working in a high-volume professional kitchen.
• College graduate in the culinary arts.
• Proven track record of developing creative menus that reflect seasonal availability based on the restaurant concept.
• Motivated and passionate hands-on leader in the kitchen.
• Ability to respond professionally and courteously to guests and team members.
• A strong desire to teach the culinary arts and support team members both personally and professionally.

Benefits

• Comprehensive health insurance.
• Retirement plans.
• Paid time off.
• On-site wellness programs.
• Local discounts.
• Employee rates on hotel stays.
• Ongoing training and development opportunities.

Skills

• Strong organizational and planning skills.
• Excellent communication and interpersonal skills.
• Proficiency in food safety and sanitation practices.
• Ability to multitask and prioritize tasks effectively.
• Knowledge of food allergens and handling procedures.

Pay

$110,000.00 - $120,000.00

Schedule

Hours may vary based on the needs of the property.

Pyrmaid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.