At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits, and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays.

In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

At the La Quinta Resort and Club we pride ourselves on being the best employer in the area. What sets us apart? Our culture, full benefit plans, including 401k with a company match, and our lucrative bonus programs, to name a few. We are looking for talented people who have a genuine passion for service. Our Core Values involve personal development, people, and a desire for wanting them to succeed. We believe each member of our team has a key part to play in our delivery of outstanding service and memorable experiences for each guest.

We are looking for a leader and someone passionate about the culinary arts to join our culinary team as a Sous Chef Garde Manger. This individual must have extensive experience working in a high-volume professional environment. 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, respond in a professional and courteous manner to guests and team, and enjoy being a teacher of the culinary arts supporting their team both personally and professionally.

The Sous Chef Garde Manger will 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.

If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you!

Your role includes managing the daily production of cold food for all catered events, controlling food and labor costs, ensuring preparation, plating, and presentation standards are maintained, and following safety standards and regulations to provide top-quality food. Supervise garde manger kitchen employees; hire, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, and recommend discipline as appropriate.

Additionally, analyze Banquet Event Orders, plan and coordinate the functions with the Catering staff to ensure the events meet/exceed customer expectations. Monitor and control the maintenance/sanitation of the Garde Manger kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Assist in the creation and planning of menus and implement changes to continue to attract business.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the requirements of the company:

• Properly rotate food products to keep spoilage and waste to a minimum.
• Ensure that all equipment in the work area is properly cleaned.
• Perform other duties as required, i.e., special orders, buffet presentations, ice carvings, and show pieces.
• Must be willing to work a variety of day/night and weekend shifts.
• Requires strong organizational skills.
• Able to work independently.
• Able to be on your feet for long periods of time.
• Able to lift at least 50 pounds.

Qualifications include being a high school graduate or equivalent, having ten or more years in the culinary field and a supervisory position, and the ability to obtain a California health department certificate for food safety and sanitation. Candidates must have advanced knowledge of dressings, extensive knowledge of canapes, knowledge of weights and measures, and the ability to set up large-scale banquets. Additionally, candidates should be able to create VIP menu testings and showpieces, including charcuterie boards and fruit displays.

The compensation for this position is $24.00/Hr. - $28.00/Hr. based on qualifications and experience.

• Comprehensive health insurance.
• Retirement plans with 401(k) company match.
• Paid time off.
• On-site wellness programs.
• Local discounts.
• Employee rates on hotel stays.
• Ongoing training and development opportunities.

• Minimum of ten years in the culinary field and supervisory experience.
• Ability to obtain California health department certificate for food safety and sanitation.
• Advanced knowledge of dressings and extensive knowledge of canapes.
• Strong organizational skills.
• Able to create VIP menu testings and showpieces.
• Experience in setting up large-scale banquets.