At BENCHMARK, a global hospitality company the definition of success is as individual as each of the over 10,000 employees worldwide who compose our award-winning teams. Each person brings unique skills, talents, experience, history, and culture to our company. Together, they form an extraordinary mosaic that supports BENCHMARK's very entrepreneurial culture. Each team member's desire for accomplishment is supported by our determination and passion to build successful and rewarding futures.
To complete daily production lists assigned by the Chef based on house counts. To assist with all aspects of food production.
Checks with Sous Chef for daily objectives.
Sets up any a la carte stations required for breakfast, lunch, or dinner.
Ensures all dishes are prepared and presented in accordance with standard recipes and presentations established by the Chef.
Cleans and organizes workstation. Maintains a clean and sanitary culinary environment in compliance with all local and federal health codes.
Performs banquet and kitchen line functions as directed by the Executive or Sous Chef.
Ensures assigned workstation has proper level of par stocks and supplies according to daily menus and banquets.
Requires ability to interpret / extract information and / or perform arithmetic functions. May require typing, CRT, record keeping, or word processing. May have need for good communication skills.
Formal Education and Job-Related Experience
This position requires a minimum formal education of a high school diploma and a minimum of one year job-related experience.
License, Registration, and/or Certification Required
External and Internal Personal Contact
Participating in meetings
Teamwork and Collaboration
This job is part of a formal work team within the department.