Banquet Kitchen Lead — Chef de Partie

BENCHMARK; United States; On-site; USD 30,000 - 36,000; Full time

Job summary

Pyramid Global Hospitality – La Quinta Resort and Club is seeking a Chef de Partie to lead and support a kitchen station in a fast-paced, high-volume setting. You will guide culinary team members, ensure accurate production, and uphold safety and quality standards.

The ideal candidate brings strong cooking techniques, attention to detail, and a passion for developing others. You will contribute to cost control, reduce waste, and collaborate across stations to deliver exceptional guest

Qualifications

• Experience in a high-volume professional kitchen.
• Strong knowledge of culinary techniques.
• Genuine passion for developing others.

Responsibilities

• Lead the daily operation of an assigned kitchen station and ensure it is prepared for service.
• Supervise, train, and support cooks and other culinary team members assigned to your area.
• Assign preparation and production responsibilities based on business levels and service needs.
• Prepare and present menu items according to established recipes, portion standards, and presentation guidelines.
• Demonstrate proficiency in cooking techniques such as grilling, sautéing, roasting, baking, frying, and braising.
• Read, understand, and accurately execute recipes, banquet event orders, production schedules, and prep lists.
• Conduct pre-shift station checks to confirm that ingredients, tools, and equipment are ready for service.
• Ensure consistent food quality, flavor, temperature, portion size, and presentation.
• Inspect ingredients for freshness, quality, and proper rotation before use.
• Monitor food production throughout service and immediately correct quality or presentation concerns.
• Coordinate with other kitchen stations to ensure timely and accurate service.
• Maintain updated prep sheets, production lists, cooling logs, temperature records, and other required documentation.
• Practice proper product rotation using first‑in, first‑out procedures.
• Minimize food waste through accurate preparation, portion control, proper storage, and cross‑utilization of ingredients.
• Assist with inventory management and promptly communicate product shortages or equipment concerns to culinary leadership.
• Maintain a clean, organized, and sanitized workstation throughout the shift.
• Ensure food and supplies are labeled, dated, covered, stored, cooled, and reheated according to established food safety standards.
• Demonstrate thorough knowledge of food allergens and respond to allergy‑related requests with accuracy and urgency.
• Prevent cross‑contact by following designated allergen‑handling and sanitation procedures.
• Ensure kitchen equipment is used safely and report maintenance or safety concerns immediately.
• Support banquet, restaurant, outlet, or special‑event production based on operational needs.
• Communicate professionally and respectfully with guests, leaders, and fellow team members.
• Model accountability, teamwork, and a commitment to culinary excellence.
• Perform additional culinary functions, including cook or stewarding responsibilities, when required by business needs.

Job description

Pyramid Global Hospitality – La Quinta Resort and Club is seeking a Chef de Partie to lead and support a kitchen station in a fast-paced, high-volume setting. You will guide culinary team members, ensure accurate production, and uphold safety and quality standards.

The ideal candidate brings strong cooking techniques, attention to detail, and a passion for developing others. You will contribute to cost control, reduce waste, and collaborate across stations to deliver exceptional guest