Morgan's Chef De Partie

Pyramid Global Hospitality•La Quinta, CA

12d•Onsite

About The Position

Morgan's Chef De Partie is a leadership role within the Culinary team at the La Quinta Resort and Club, a property managed by Pyramid Global Hospitality. This position requires extensive experience in a high-volume professional kitchen and a passion for culinary arts. The Chef Tournant will be responsible for assisting in the planning and execution of daily food production, preparation, and presentation, ensuring a safe, sanitary work environment and delivering high-quality, profitable products. The role offers opportunities for professional development, skill enhancement, and career growth within a diverse portfolio of hospitality properties.

Requirements

Extensive experience working in a high-volume professional kitchen.
College graduate in the culinary arts or pursuing an advanced degree.
2-3 years experience working in a professional kitchen environment.
Active Food handler’s certification or the ability to get it.
Must be willing to work a variety of day/night and weekend shifts.
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.

Nice To Haves

Creative, motivated, and a 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.
Have a desire to exceed expectations.
An energetic personality.

Responsibilities

Assist in multiple areas of the kitchen 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.
Perform any function within the culinary department (cook, steward etc).
Develop knowledge and skills in various cooking procedures and methods (grill, sauté and fry).
Experience using knives and various kitchen equipment.
Recreate recipes.
Be consistent on all food preparation.
Minimize food waste through cross utilization.
Work with a world-class culinary team.
Create workstations with all needed ingredients and cooking equipment.
Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat).
Keep a sanitized and orderly environment in the kitchen.
Ensure all food and other items are stored properly.
Be responsible for the quality of ingredients.
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.