Chef de partie Job at Pyramid Global Hospitality (La Quinta)

Job Description

We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Chef De Partie. This individual must have extensive experience working in a high-volume professional kitchen and be a college graduate in the culinary arts. 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.

Job Responsibility

Assist 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
Attract, retain, and motivate the best culinary talent
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
May be required to perform any function within the culinary department (cook, steward etc)
Conduct daily walk throughs of the kitchen, make 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, monthly safety meeting and represent the culinary team
Be the example that the culinary team follows
Manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation
Have thorough knowledge of food allergens and handles 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 pm stewarding crew to ensure dish area is clean and organized for the following days service
Assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus

Requirements

Be familiar with basic and advance cooking method
Must be able to work long hours including weekends and holidays
Have a 3+ years’ experience as a cook in a high volume professional kitchen
Must have basic allergy knowledge
Must have full knowledge of correct cooking temperatures of all vegetables and proteins, must be able to provide cutting tools needed to perform job as well as a calibrated food grade thermometer
Must have full knowledge of the state’s health codes as well as the eco sure food safety and health report
Active Food handler’s certification
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
At least 21 years of age
Have a desire to exceed expectations
An energetic personality

Nice to have

College graduate in the culinary arts
Creative
Motivated
Passionate hands-on leader in the kitchen
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
Enjoys being a teacher of the culinary arts supporting their team both personally and professionally