Garde Manger Hotel Jobs

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3d ago

Sous Chef

Pyramid Hotel Group Riverside, CA

Riverside, CA

3d ago

$72k - $78k/yr Full time Manager Banquet Culinary Operations

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Job Description

The Sous Chef role supports daily kitchen operations at The Mission Inn Hotel & Spa in Riverside, California, part of Pyramid Global Hospitality. This position focuses on supervising culinary staff, maintaining exceptional food quality and presentation, and ensuring guest satisfaction across hotel outlets in a luxury setting.

Responsibilities

Lead and assist in all kitchen activities, including banquet preparation, restaurant service, room service, Garde Manger, and special events.
Mentor, train, and develop culinary team members to uphold luxury hospitality standards.
Ensure dishes are prepared and plated according to established recipes, quality benchmarks, and presentation guidelines.
Collaborate with the Executive Chef and culinary leadership on menu planning, seasonal offerings, and recipe development.
Monitor steward responsibilities to maintain high cleanliness, sanitation, and food safety in line with local health regulations.
Oversee inventory levels, purchasing, product rotation, and storage procedures to minimize waste and control costs.
Support scheduling, staffing, and labor management to sustain operational efficiency.
Inspect incoming food products to verify quality expectations.
Conduct line checks and supervise service execution to ensure consistency and timely delivery during high-volume periods.
Coordinate with stewarding, purchasing, front of house, and other departments to support cost-effective, seamless operations within the annual budget.
Address guest concerns and dietary requests with professionalism and attention to detail.
Inspect refrigeration and dry storage for proper handling and rotation.
Document and communicate evening operational activities in the department logbook accurately.

Requirements

Three or more years of Sous Chef or similar culinary leadership experience in a luxury hotel, upscale resort, conference center, or high-volume environment.
Experience supervising a staff of 15 or more employees.
Proficiency with scheduling, inventory, and hotel management systems.
Knowledge of hotel culinary departments.
Creative, innovative, and assertive personality with strong communication and collaboration skills.
Ability to manage large teams in a fast-paced, high-volume setting.
Advanced time management and multitasking abilities.
Understanding of food quality, presentation standards, and menu execution.
Foundational knowledge of basic accounting, cost control, and inventory management.
Attention to detail and strong organizational skills.
Knowledge of food safety, sanitation, and HACCP standards.
Passion for culinary excellence and delivering exceptional guest experiences.

Location

Riverside, California, United States of America (onsite)

Job Type

Full time

Job ID

R0061917

Compensation

USD 72,000 - 78,000 per year

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