Job description
Come be a part of something bigger!
Benchmark | Pyramid is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer:
- Full Time employees have access to Medical and Dental insurance to fit your needs
- Benchmark University (You can grow both personally and professionally through on-line webinars and self-study courses)
- 401K match (Let us help you build your financial future)
- Companywide Hotel Room Discounts (Who doesn’t love to get away)
- Paid Time Off
- Employee Assistance Program (We are here to support you)
- Employee family events (bring the kids!)
- Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few
- Many more, please inquire for more details
What you will have an opportunity to do:
BASIC FUNCTIONS:
S ous chef . Maintain a commitment for gues t service and employee development. Maintain the highest quality
while having an understanding for food cost.
QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
❖ Three years culinary experience in similar operation
❖ Culinary school or related experience.
❖ Knowledge of soups, sauces, butchery and cooking techniques.
❖ Advanced knife skills.
❖ Knowledge of menu preparation, ordering and production organization.
❖ High school diploma or equivalent.
❖ Creative, innovative and assertive personality.
ESSENTIAL FUNCTIONS:
1. Responsible for food requisition storage, product rotation, ordering in the absence of sous chef.
2. Prepare, together with assigned cooks, food items designated by the sous chef according to Forum
standard recipes and policies.
3. Receiving food requisitions checking for food products quality and amount.
4. Consult with Staff on duty regarding mise en place and the food requisitioning for upcoming functions.
5. Responsible for the care and cleanliness of all kitchen equipment.
6. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift.
7. Supervise and participate in the preparation and execution of food for all Restaurants, Banquet, Garde
Manger and Café departments, as needed.
8. Consult with the sous chef on daily and weekly banquet forecast and special functions.
9. Ensure that banquet functions are properly broken down and those reusable items are returned to the main
kitchen and put on cafeteria shelf.
10. Monitor production and quality levels of all food products.
11. Train, develop and maintain employee skills and relations.
12. Develop and maintain ongoing education programs for sanitation and safety.
MARGINAL FUNCTIONS:
1. Respond to any reasonable task assigned by sous chef.
2. Assist in other areas of the kitchen as needed.
3. Maintain ongoing programs for sanitation and safety.
4. Knowledge of kitchens and storage areas.
5. Knowledge of use, cleaning, safe handling and breakdown of all equipment.
What are we looking for?
- Active Food handler’s certification or the ability to get it
- 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
- Have a desire to exceed expectations
- An energetic personality
Benchmark Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.
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