Sous Chef - Garde Manger (FT) - La Quinta Resort & Club
La Quinta, CA
About the Job
Starting Hourly Rate: $24.00
Job Description
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, 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.
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:
- Manage the daily production of cold food for all catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared, and safety standards and regulations are followed 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, recommend discipline, as appropriate.
- 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.
Additional Job Description
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 rotates food products to keep spoilage and waste to a minimum.
- Ensures that all equipment in the work area is properly cleaned.
- Performs 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
- Must be able to work independently
- Able to be on your feet for long periods of time
- Able to lift at least 50 pounds
- High School graduate or equivalent
- Two to three years in culinary supervisory position
- Must be able to obtain California health department certificate for food safety, sanitation.