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 Train, supervise and work with all chef’s and employees in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. Work in a leadership capacity in an exempt, salaried role. What you will have an opportunity to do: REPORTS TO: Executive Chef WORK ENVIRONMENT: Restaurant, Kitchen/Stewarding areas. Job involves working: under variable temperature conditions (or extreme heat or cold). under variable noise levels. outdoors/indoors. around fumes and/or odor hazards. around dust and/or mite hazards. around chemicals. KEY RELATIONSHIPS: Internal: Employees in all F&B Outlets/Beverage, Culinary - Stewarding, Catering and Conference Services, Sales and Marketing, Purchasing, other F&B Services and Managers, Guest Services - Front Desk, Finance, Housekeeping, Administrative Offices and Property Operations. External: Hotel guests/visitors and suppliers. QUALIFICATIONS Essential: High school graduate or equivalent vocational training certificate, some college. 4 years experience as a Supervisor at an upscale luxury Resort Hotel or Restaurant. 2 Years experience as a Banquet Cook or Supervisor at a luxury resort or 500 room resort. Certification in Culinary training or apprenticeship Good organizational Skills. Fluency in English, verbal and written Have basic computer sills (Word, Excel, and Outlook) Comprehend and follow recipes. Be able to Expand or condense recipes. Have good knowledge of Gardemange. Have basic knowledge of Bake Shop operations. Have good butcher skills. Ability to work all station in the kitchen. Ability to organize and produce hot banquet functions and buffets. Ability to grasp, lift and or carry, or otherwise, move or push goods and a hand cart/truck weighing a maximum of 200lbs on a continuous schedule. Able to grasp, lift and or carry a maximum of 50lbs. Endure various physical movements throughout the work area. Remain in an up right position for an extended period of time. Ability to: Perform job functions with attention to detail, speed and accuracy. Follow directions thoroughly. Work cohesively with co-workers as part of a team. Work with minimal supervision. Direct performance of staff and follow up with corrections as needed. Prioritize and organize. Be a clear thinker, remaining calm and resolving problems using good judgment. Desirable: Certification in Sanitary Training Artistic talent PHYSICAL ABILITIES Essential: 1. Exert physical effort in transporting 50 pounds. 2. Endure various physical movements throughout the work areas. 3. Reach 2 feet. 4. Remain in upright position for 6 hours throughout work shift. 5. Satisfactorily communicate with guests, management and co-workers to their understanding. 6. Able to maintain professional posture throughout entire shift. ESSENTIAL JOB FUNCTIONS Prepare, Cook and serve all Banquet and buffet hot items according to menu and recipe specifications and Executive Chefs instructions. Review daily Catering and Conference Services functions. Requisition the day’s supplies and ensure that they are received and stored properly. Coordinate breaks for staff. Inspect grooming and attire of staff; rectify and deficiencies. Ensure that all staff prepares menu items following recipe and yield guides, according to department standards. Be familiar with all restaurant menus and assist on the restaurant line when needed. Establish the day’s priorities and assign production and prep task to employees to execute. Develop menu items, test and write recipes. Conduct frequent walk-though of kitchen area and direct respective personnel to correct any deficiencies with respective personnel. Check and control the proper storage of product and portion control. Keep all refrigeration, storage and working areas in clean working condition to comply with health department and Turtle Bay Resort Management’s regulations. Inform supervisor of supplies and food items needed for production in workstation. Anticipate guest needs, respond promptly however busy and whatever time of day. Communicate any assistance needed during busy periods to Executive Chef and/or Executive Sous Chef to ensure optimum service to guest. Organize all of the various prep items needed form different areas to ensure that all items are in place and ready for service. Fabricate meat, fish and fowl for menu items. Minimize waste and maintain controls to attain forecasted food cost. Supervise and give instructions to Assistant cook, Fry Cook, Breakfast Cook and Dinner Cook. Direct and assist Stewards in the maintenance of cleanliness of the kitchen. Inform Executive Chef/Executive Sous Chef of any shortages before the items run out Inventory supplies and prepare requisitions for supplies and food items for production in the work area Perform duties in other areas of kitchen as assigned or required. Makes soups and sauces according to standard recipes and personal experience. Ensure that opening shift completes start up of kitchen line a designated prep work. Inform Executive Chef or Executive Sous Chef of any excess items that can be used in daily special or elsewhere. Serve our guests. SECONDARY JOB FUNCTIONS Supervises daily cleaning of walk-in and reach-in boxes for safety reasons. Reports any equipment in need of repair to chef and property operations, for service. Performs other duties as requested, such as V.I.P. parties and staff meetings. All other job duties as required by senior leadership. 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. 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.