Job Overview
Employment Type
Full-time
Compensation
Hourly
Exact $26.00
Work Schedule
Day Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401k
company match
Bonus programs
Career Development
Job Description
La Quinta Resort & Club, located in the scenic city of La Quinta, California, is a prestigious destination known for its exceptional hospitality and luxurious amenities. Operated under the Pyramid Global Hospitality umbrella, a leading hospitality management company with over 200 hotels and resorts worldwide, this property stands as a landmark in delivering outstanding guest experiences. Pyramid Global Hospitality boasts a rich portfolio encompassing Benchmark Resorts & Hotels and Axiom Hospitality in Europe, cementing its reputation through operational excellence and genuine service. With corporate offices in Boston, Texas, and London, the company combines global scale with a personalized approach, fostering long-term partnerships and sustainable growth.
At La Quinta Resort & Club, the focus is directed towards cultivating a workplace culture that values personal development, respect, and empowerment. The resort offers comprehensive benefits, including full medical plans, 401k with company match, and lucrative bonus opportunities, aiming to attract and retain professionals passionate about service excellence. With industry accolades from Travel + Leisure, Condé Nast Traveler, and Forbes Travel Guide, La Quinta Resort & Club stands as both a career destination and a symbol of superior hospitality.
The Banquet Sous Chef role at La Quinta Resort & Club is a dynamic and vital position within the culinary team. This full-time opportunity combines hands-on cooking leadership with creative menu development and mentorship responsibilities. Reporting to senior culinary management, the Sous Chef will play an integral role in ensuring food production across multiple kitchen stations meets the highest standards of quality, safety, and presentation. Ideal candidates will bring substantial experience in high-volume kitchens and hold or be pursuing advanced culinary qualifications. This role requires expertise in diverse cooking techniques, adherence to food safety protocols, and the ability to maintain organized, efficient workstations.
As a Banquet Sous Chef, the successful applicant will actively contribute to menu creativity, assist in operational planning, and support culinary staff development. Responsibilities encompass overseeing ingredient preparation, minimizing food waste, ensuring compliance with sanitation standards, and participating in a collaborative kitchen culture focused on accountability and culinary innovation. This is an excellent opportunity for culinary professionals eager to expand their skill set, mentor fellow team members, and grow within a respected hospitality brand.
La Quinta Resort & Club and Pyramid Global Hospitality prioritize inclusivity and are proud equal opportunity employers, fostering environments that celebrate diversity and employee growth. Compensation for this role is competitive, starting at $26.00 per hour, with potential adjustments based on qualifications and location. Joining this team presents a pathway to develop a thriving culinary career within a globally recognized hospitality leader.
At La Quinta Resort & Club, the focus is directed towards cultivating a workplace culture that values personal development, respect, and empowerment. The resort offers comprehensive benefits, including full medical plans, 401k with company match, and lucrative bonus opportunities, aiming to attract and retain professionals passionate about service excellence. With industry accolades from Travel + Leisure, Condé Nast Traveler, and Forbes Travel Guide, La Quinta Resort & Club stands as both a career destination and a symbol of superior hospitality.
The Banquet Sous Chef role at La Quinta Resort & Club is a dynamic and vital position within the culinary team. This full-time opportunity combines hands-on cooking leadership with creative menu development and mentorship responsibilities. Reporting to senior culinary management, the Sous Chef will play an integral role in ensuring food production across multiple kitchen stations meets the highest standards of quality, safety, and presentation. Ideal candidates will bring substantial experience in high-volume kitchens and hold or be pursuing advanced culinary qualifications. This role requires expertise in diverse cooking techniques, adherence to food safety protocols, and the ability to maintain organized, efficient workstations.
As a Banquet Sous Chef, the successful applicant will actively contribute to menu creativity, assist in operational planning, and support culinary staff development. Responsibilities encompass overseeing ingredient preparation, minimizing food waste, ensuring compliance with sanitation standards, and participating in a collaborative kitchen culture focused on accountability and culinary innovation. This is an excellent opportunity for culinary professionals eager to expand their skill set, mentor fellow team members, and grow within a respected hospitality brand.
La Quinta Resort & Club and Pyramid Global Hospitality prioritize inclusivity and are proud equal opportunity employers, fostering environments that celebrate diversity and employee growth. Compensation for this role is competitive, starting at $26.00 per hour, with potential adjustments based on qualifications and location. Joining this team presents a pathway to develop a thriving culinary career within a globally recognized hospitality leader.
Job Requirements
- at least 21 years of age
- 2-3 years experience working in a professional kitchen environment
- active Food handler’s certification or the ability to get it
- able to work a variety of day/night and weekend shifts
- strong organizational skills
- able to work independently
- able to be on feet for long periods of time
- able to lift at least 50 pounds
Job Qualifications
- 2-3 years experience working in a professional kitchen environment
- active Food handler’s certification or the ability to get it
- strong organizational skills
- ability to work independently
- able to be on feet for long periods of time
- able to lift at least 50 pounds
- at least 21 years of age
- desire to exceed expectations
- energetic personality
Job Duties
- perform a variety of functions throughout the culinary department as operational needs require, including supporting cooking and stewarding responsibilities
- support daily food production, preparation, and service across multiple kitchen areas
- apply a broad range of cooking techniques, including grilling, sautéing, roasting, frying, and other methods
- demonstrate safe and proficient use of knives, kitchen tools, and commercial cooking equipment
- read, follow, and accurately execute standardized recipes and presentation specifications
- maintain consistency in flavor, portion size, quality, temperature, and presentation
- set up and maintain organized workstations with the ingredients, tools, and equipment required for service
- prepare ingredients for production, including washing, chopping, peeling, portioning, and fabricating vegetables, meats, and other products
- inspect ingredients for quality and freshness and promptly report any concerns
- minimize food waste through proper portioning, product rotation, storage, and cross-utilization of ingredients
- ensure food and supplies are labeled, dated, rotated, and stored according to food-safety requirements
- maintain a clean, sanitized, safe, and orderly kitchen environment throughout each shift
- follow all food-safety, sanitation, workplace-safety, and hotel operating standards
- maintain thorough knowledge of food allergens and respond to allergy-related requests with accuracy and urgency
- partner with the culinary team to ensure daily preparation sheets are accurate, current, and consistently used
- communicate professionally and courteously with guests, leaders, and fellow team members
- assist with coaching and developing culinary team members through hands-on instruction and constructive feedback
- remain flexible and support multiple outlets, stations, or production areas based on business demands
- contribute to a collaborative kitchen culture focused on creativity, accountability, and culinary excellence
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
