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Job Description Summary:
Assume leadership roll in production and execution of Department in the Absences of sous chef. Maintain a commitment for guest service and employee development. Maintain the highest quality while having an understanding for food cost.
Job Description: QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE Three to five 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. Previous experience supervising a staff. Knowledge of culinary departments. Creative, innovative and assertive personality. ESSENTIAL FUNCTIONS: Responsible for food requisition storage, product rotation, ordering in the absence of sous chef. Prepare, together with assigned cooks, food items designated by the sous chef according to the Resort’s standard recipes and policies. Receiving food requisitions checking for food products quality and amount. Consult with Staff on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Development of current and creation of future menus for Riverside Hearth. As well as any special function menu requsted by the sous chef Inspect all refrigeration and dry storage for proper handling and rotation. Report irregularities and defects in equipment and machinery to sous chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. Supervise and participate in the preparation and execution of the Riverside Hearth, Banquet, CMP, and Garde Manger and Café departments, as well as Lansdowne Grille as needed. Consult with the sous chef on daily and weekly banquet forecast and special functions. Responsible for preparing cooking alcohol beverages requisition for the sous chef’s signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and put on cafeteria shelf. Monitor production and quality levels of all food products. Train, develop and maintain employee skills and relations. Keep open and daily communication with both subordinates and superiors. Develop and maintain ongoing education programs for sanitation and safety. Write daily specials and menus. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. Oversee incoming food product to insure proper quality.