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.
QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
High school graduate or equivalent. Culinary school graduate. Three years culinary training. Three to five years culinary experience in a multi level hotel or conference center. Supervisory experience.
Monitor production and quality levels of all food products. Monitor incoming food product to insure quality. Train, develop and maintain employees skills and relations. Monitor all refrigeration and dry storage for proper handling and rotation. Develop and maintain ongoing education programs for sanitation and safety. Checks daily production sheets and check with Executive Chef as to daily work needs. Assist in any area of the kitchen as needed.
Maintain a superior level of professionalism. Respond to any reasonable request made by the Sous Chef, Executive Chef or General Manager. Be able to comply with house policies and procedures and those of Benchmark Management.
ENVIRONMENT: Work may be performed in small areas having two-foot access. Work entails varying condition of noise levels, temperatures, lighting and air quality.