Sous Chef
Benchmark's company culture is central to our management philosophy.
The company's stated purpose is to provide an entrepreneurial environment where determined people dare to create, share, and build futures.
To be the benchmark by which all others are judged takes passion, courage, and dedication.
We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.
Job Description
Summary:
The Sous Chef is responsible for assisting the Executive Chef with the overall food service, throughout the property, and providing the optimal service possible while operating within predetermined budgetary limitations.
Job Description:
FLSA:
Exempt POSITION TITLE:
Sous Chef DIVISION/DEPARTMENT:
Culinary REPORTS TO (TITLE):
Executive Sous Chef SUPERVISES:
All culinary staff
Job Description:
Associate degree in culinary arts or equivalent apprenticeship.
Minimum five (5) years experience in a first class hotel/resort or restaurant.
Ability to communicate effectively.
Essential Functions:
1.
Supervise the kitchen and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared as determined by the Executive Chef.
2.
Assist in the supervision and staffing for all kitchen areas, preparation areas, employee cafeteria, and for supervising all employees throughout these areas.
3.
Assist in maintaining an adequate supply of all food items such as meat, groceries, perishables, etc.
used at the property.
4.
Assure that purchases are made using the specifications set by the Executive Chef and make appropriate recommendations to the Executive Chef when specification changes are warranted.
4.
Inspect all storage areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly.
5.
Assure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner, which increases their usefulness, as well as maintain quality.
6.
Assure that only the quantities of items scheduled for use are requisitioned from the storeroom.
7.
Assure that all prime cuts of meat are broken down properly by weight, that the waste in trimming prime cuts is minimized, and that meat scraps are properly utilized and the fat is retained for rendering.
8.
Assure that an adequate supply of utility potatoes, carrots and onions are peeled; salad trimmed and fruit is cleaned and sectioned.
9.
Assure that only the amounts needed of convenience salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis.
10.
Provide variety in menu preparation; within budgetary limitationsSelect recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.
Salary:
$13.
66 - $23.
78.
Estimated Salary: $20 to $28 per hour based on qualifications.
The company's stated purpose is to provide an entrepreneurial environment where determined people dare to create, share, and build futures.
To be the benchmark by which all others are judged takes passion, courage, and dedication.
We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.
Job Description
Summary:
The Sous Chef is responsible for assisting the Executive Chef with the overall food service, throughout the property, and providing the optimal service possible while operating within predetermined budgetary limitations.
Job Description:
FLSA:
Exempt POSITION TITLE:
Sous Chef DIVISION/DEPARTMENT:
Culinary REPORTS TO (TITLE):
Executive Sous Chef SUPERVISES:
All culinary staff
Job Description:
Associate degree in culinary arts or equivalent apprenticeship.
Minimum five (5) years experience in a first class hotel/resort or restaurant.
Ability to communicate effectively.
Essential Functions:
1.
Supervise the kitchen and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared as determined by the Executive Chef.
2.
Assist in the supervision and staffing for all kitchen areas, preparation areas, employee cafeteria, and for supervising all employees throughout these areas.
3.
Assist in maintaining an adequate supply of all food items such as meat, groceries, perishables, etc.
used at the property.
4.
Assure that purchases are made using the specifications set by the Executive Chef and make appropriate recommendations to the Executive Chef when specification changes are warranted.
4.
Inspect all storage areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly.
5.
Assure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner, which increases their usefulness, as well as maintain quality.
6.
Assure that only the quantities of items scheduled for use are requisitioned from the storeroom.
7.
Assure that all prime cuts of meat are broken down properly by weight, that the waste in trimming prime cuts is minimized, and that meat scraps are properly utilized and the fat is retained for rendering.
8.
Assure that an adequate supply of utility potatoes, carrots and onions are peeled; salad trimmed and fruit is cleaned and sectioned.
9.
Assure that only the amounts needed of convenience salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis.
10.
Provide variety in menu preparation; within budgetary limitationsSelect recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.
Salary:
$13.
66 - $23.
78.
Estimated Salary: $20 to $28 per hour based on qualifications.
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