Executive Sous Chef

Pyramid Global Hospitality•La Quinta, CA

12d•$110,000 - $120,000•Onsite

About The Position

Pyramid Global Hospitality is seeking a passionate and experienced Executive Sous Chef to join the Culinary team at the La Quinta Resort and Club. This role requires extensive experience in a high-volume professional kitchen and a passion for culinary arts. The Executive Sous Chef will be a creative, motivated, and hands-on leader, responsible for assisting with the planning and execution of daily food production, preparation, and presentation in a safe and sanitary environment. The position offers an opportunity to develop skills, mentor a team, and grow a career within a supportive and collaborative work environment.

Requirements

Extensive experience working in a high-volume professional kitchen.
College graduate in the culinary arts.
Creative, motivated, and a passionate hands-on leader.
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.

Nice To Haves

Talented people who have a genuine passion for service.

Responsibilities

Attract, retain, and motivate the best culinary talent.
Act in the absence of the executive chef to complete daily ordering using current par levels for all outlets, employee cafeteria, and banquets.
Perform any function within the culinary department (cook, steward, etc.).
Conduct daily walk-throughs of the kitchen, making recommendations for corrections, repairs, cleanliness concerns, and improvements.
Conduct daily meetings with the team to ensure preparation and communicate pertinent information.
Attend weekly F&B meetings, BEO meetings, leadership meetings, and monthly safety meetings, representing the culinary team.
Serve as an example for the culinary team.
Manage the finances of the department, analyze and control costs, and manage the budget to achieve a profitable operation.
Maintain thorough knowledge of food allergens and handle guests with food allergies with a high sense of urgency.
Work with the culinary team to ensure prep sheets are updated and properly used daily.
Guide the nightly cleaning of all kitchen areas and 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.