Banquet Chef De Partie

Pyramid Global Hospitality•La Quinta, CA

33d•Onsite

About The Position

We are 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. The ideal candidate will have experience in a high-volume professional kitchen, strong knowledge of culinary techniques, and a genuine passion for developing others. Successful candidates will demonstrate creativity, attention to detail, professionalism, and the ability to execute seasonal menus in alignment with the restaurant’s concept and quality standards. The Chef de Partie will coordinate the daily preparation, production, and presentation of food within their assigned area. This position ensures that all culinary operations are performed safely, efficiently, and in accordance with food safety regulations, established recipes, and hotel standards. The Chef de Partie will also support cost control, minimize waste, and help create a positive and collaborative kitchen environment. If you are passionate about the culinary arts and want to join a team where you can strengthen your skills, develop others, and grow your career, we want to hear from you.

Requirements

Experience in a high-volume professional kitchen
Strong knowledge of culinary techniques
Genuine passion for developing others
Creativity
Attention to detail
Professionalism
Ability to execute seasonal menus in alignment with the restaurant’s concept and quality standards.

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.
Coordinate with other kitchen stations to ensure timely and accurate service.
Maintain updated prep sheets, production lists, cooling logs, temperature records, and other required documentation.
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.
Assist with inventory management and promptly 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.
Demonstrate thorough knowledge of food allergens and respond to allergy-related requests with accuracy and urgency.
Prevent cross-contact by following designated allergen-handling and sanitation procedures.
Ensure kitchen equipment is used safely and report maintenance or safety concerns immediately.
Support banquet, restaurant, outlet, or special-event production based on operational needs.
Communicate professionally and respectfully with guests, leaders, and fellow team members.
Model accountability, teamwork, and a commitment to culinary excellence.
Perform additional culinary functions, including cook or stewarding responsibilities, when required by business needs.