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 the day-to-day production of the kitchen.
Plan and manage the daily production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.
Must have the ability to attract, retain and motivate, while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel.
Recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.
In the absence of the executive chef the sous chef must be able to complete the daily ordering using the current par levels set forth by the executive chef to include all outlets, employee cafeteria and banquets.
It is our responsibility to provide Great Service, Great Stay for all our guest and crew members during their dining experience.
This is accomplished by Teamwork between all FOH and BOH Crew.
Job Description:
May under certain circumstances be required to perform any function within the culinary department (cook, steward etc), therefore the sous chef must be thoroughly and completely familiar with the job descriptions of all subordinate staff and capable of performing their duties efficientlyConducts daily walk through of kitchen, makes recommendations to the executive chef for corrections, repairs, cleanliness concerns and improvements if needed.
Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations Must have full knowledge of Florida department of agriculture health codes as well as the eco sure food safety and health reportInsure HEI energy checklist are completed each dayConducts daily line up meetings with crew to inspect crew appearance before service.
Discuss specials, safety topic, guest in house/VIP, reservations on the books, daily training topic and prior days service Attends meeting such as weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and conducts monthly meetings with crewMeets all deadlines for administrative work such as payroll, posting schedules and weekly reporting.
Promotes the company culture at all times and leads by example Determines staff requirements and scheduling needs for a profitable operation by reviewing weekly forecast and banquet events.
Effectively adjust scheduling as needed throughout the week based on business volume Thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency Be familiar with job hazards for your area and puts safety first to minimize liabilities and related expenses Insure prep sheets are updated and being properly used dailyOpening and closing inspections of stations for cleanliness, labeling, dating ensuring proper hierarchy of food and seafood is iced down each dayNightly cleaning of kitchen line including pickup area, all countertops, hoods and floors, follow up with pm stewarding crew to insure dish area is clean and organized for the following days serviceEnsure proper cleaning and sanitation of employee cafeteriaMonitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved Assist the Executive Chef in the creation, costing and implementation of (seasonal) menus and special menusShould assume the responsibilities of the Executive Chef in his/her absence.
Provide other services and duties as requested by your immediate supervisor or your department headSalary:
$14.
76 - $27.
84.
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 the day-to-day production of the kitchen.
Plan and manage the daily production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.
Must have the ability to attract, retain and motivate, while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel.
Recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.
In the absence of the executive chef the sous chef must be able to complete the daily ordering using the current par levels set forth by the executive chef to include all outlets, employee cafeteria and banquets.
It is our responsibility to provide Great Service, Great Stay for all our guest and crew members during their dining experience.
This is accomplished by Teamwork between all FOH and BOH Crew.
Job Description:
May under certain circumstances be required to perform any function within the culinary department (cook, steward etc), therefore the sous chef must be thoroughly and completely familiar with the job descriptions of all subordinate staff and capable of performing their duties efficientlyConducts daily walk through of kitchen, makes recommendations to the executive chef for corrections, repairs, cleanliness concerns and improvements if needed.
Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations Must have full knowledge of Florida department of agriculture health codes as well as the eco sure food safety and health reportInsure HEI energy checklist are completed each dayConducts daily line up meetings with crew to inspect crew appearance before service.
Discuss specials, safety topic, guest in house/VIP, reservations on the books, daily training topic and prior days service Attends meeting such as weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and conducts monthly meetings with crewMeets all deadlines for administrative work such as payroll, posting schedules and weekly reporting.
Promotes the company culture at all times and leads by example Determines staff requirements and scheduling needs for a profitable operation by reviewing weekly forecast and banquet events.
Effectively adjust scheduling as needed throughout the week based on business volume Thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency Be familiar with job hazards for your area and puts safety first to minimize liabilities and related expenses Insure prep sheets are updated and being properly used dailyOpening and closing inspections of stations for cleanliness, labeling, dating ensuring proper hierarchy of food and seafood is iced down each dayNightly cleaning of kitchen line including pickup area, all countertops, hoods and floors, follow up with pm stewarding crew to insure dish area is clean and organized for the following days serviceEnsure proper cleaning and sanitation of employee cafeteriaMonitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved Assist the Executive Chef in the creation, costing and implementation of (seasonal) menus and special menusShould assume the responsibilities of the Executive Chef in his/her absence.
Provide other services and duties as requested by your immediate supervisor or your department headSalary:
$14.
76 - $27.
84.
Estimated Salary: $20 to $28 per hour based on qualifications.
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