Benchmark Hospitality: Sous Chef – Bellwether Beach Resort

Come be a part of something bigger!

More than 10,000 dedicated employees around the world bring their unique talents, expertise and experiences to work every day with Benchmark.

Our strength lies in our diversity, positive service attitude and determination to succeed.

Come be a part of our “Be the Difference” culture, where every employee, at every level, in every job strives to capture moments when they can provide memorable, personalized service to our guests, coworkers, and communities.

We are 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 needsBenchmark 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 OffEmployee 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 fewMany more, please inquire for more details Who are we?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: ExemptPOSITION TITLE: Sous ChefDIVISION/DEPARTMENT: CulinaryREPORTS TO (TITLE): Executive Sous ChefSUPERVISES: All culinary staff What you will have an opportunity to do: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 fruitis 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 limitations Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.

What are we looking for?

Benchmark Hospitality is an equal opportunity employer.

We celebrate diversity and are committed to creating an inclusive environment for all employees.