Job Description

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 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

THE PERFECT BLEND OF LAKE LATITUDE AND ISLAND ATTITUDE

Put on your flip flops, plan your escape, and set your coordinates to fun and relaxation — Margaritaville Lake Resort, Lake Conroe | Houston brings the spirit of the islands to Lake Conroe, Texas. This waterfront paradise will transport you straight to the tropics, with 303 luxury suites, 32 waterfront cottages, 6 food and beverage outlets and a tempting array of amenities.

https://www.margaritavilleresorts.com/margaritaville-lake-resort-lake-conroe/eat-drink

What you will have an opportunity to do:

The Executive Chef is responsible to direct, supervise and coordinate all activities in kitchen, food production areas and stewarding department. Oversees all food preparation and food service, ensuring the consistent delivery of food product of the highest quality and holding team accountable.

In depth knowledge of cuisines and culinary techniques, financial management, ordering/par levels, utilizing resources and excellent organizational, planning, communication, and delegation skills. Partners with Director of Food & Beverage to deliver division needs.

Work with Brand and Corporate guidelines and implement standards and all strategic principles.

ESSENTIAL FUNCTIONS:

• Adheres to Margaritaville and Benchmark guidelines and specifications and ensures consistent and high-quality deliverables at all times, with every guest every time!
• You will partner with the Corporate Chef to drive programs that ensure centralization and consistency
• Works with team on daily, weekly, monthly, and seasonal specialty menus for restaurant, banquets, special events, and functions using available products in innovative preparation.
• Analyze Menu costs and has updated Cost of Goods tracking consequent to Budget and Forecast and reports all discrepancies and works to address if any.
• Maintains food cost within budgeted guidelines.
• Experience in modern cooking techniques such as sous vide is important.
• Ensures that the quality and quantity guidelines for all foods are met on a continuous basis. Ensures that food requisitioning procedures are strictly followed.
• Monitors food specifications through the Purchasing department and periodic audits
• Work with Purchasing to ensure Brand specific items and availability based off forecasts and needs.
• Audits purchasing inventory for quality and quantity
• Ensures that all dishes are prepared and presented in accordance with standard recipes and plate presentations.
• Oversees human resource functions for department staff, including staffing and training.
• Maintains a clean and sanitary environment in compliance with all local and state health codes.
• Understands, regulates, and audits local health code specifications and exceeds all food sanitation audits
• Available at the venues as and when required and through peak times
• Assists in the preparation of the annual Food and Beverage budget.
• Follows corporate procurement program and food specification from director of Culinary
• Monitors and reviews all activities of Stewarding department, resources, and personnel.
• Enhance the skills of your team by designing training and development plans
• Create and maintain an amenity program that reflects the hotel and its environment. A creative solution with a wow factor and unexpected delights for the guests.
• Maintains clear communication with the Director of Food and beverage, Director of Restaurants, Director of Banquets, and Human resources department
• Practice the principles of “Be the Difference” culture.
• Set exemplary role for being “Better than the Best”
• Adhere to Resort and Brand protocols and policies

 

MARGINAL FUNCTIONS:

• Ability to work hands on when and as required, and various or extended shifts, weekends, holidays based off business needs.
• Conducts, daily, weekly and monthly meetings to ensure flow of communication and feedback sessions.
• Protect the assets of the property and manage all inventory including equipment
• Set and practice standards for weekly walk through with DFB and DoE
• Maintain professional appearance and behavior at all times.
• Follow policies and procedures in training manuals and the associate handbook.
• Always remember our partnership with our clients, fellow associates, and investors to provide quality service and maintain profitability.
• Establish self-improvement goals by staying current with necessary training requirements for this position.
• Guide subordinates and mentor them on new menus and concepts
• Adherence and regular attendance in conformance with the standards established by Benchmark a Global Hospitality Company, and specifications from Margaritaville Brand Corporate

What are we looking for?

• Bachelor’s degree or equivalent required. 
• This position requires a minimum formal education of an Associate’s Degree or certification equivalent and extended progressive experience in Culinary, to include a minimum of three years as Executive Chef of a multi-outlet/Banquet facility of high caliber and volume, leading dynamic and large Teams.
• Previous corresponding experience in managing in a high-volume environment and directing multiple chefs and culinarians on a day-to-day basis.
• Requires hands-on working position with in-depth knowledge and skill in all aspects of food product selection, handling, and preparation as well as advanced cooking techniques in the various food & beverage venues.
• To include sous-vide cooking and/or controlled vapor technology. Farm-to-table experience preferred, with multi micro cuisine knowledge featuring specials and themes.
• The successful candidate has demonstrated ability to schedule, direct, supervise and in all aspects manage a staff of over 50 kitchen and stewarding employees.
• Able to work with Purchasing Team to coordinate and monitor inventory and availability and forecast, stock and produce based off business needs while working in harmony with local vendors and corporate directions.
• Proven track record of progressive career advancement to include P&L accountability, specifically in terms of labor cost and food cost.

Benchmark Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

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