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

Who are we?

We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as an Executive Sous Chef - Banquets.  This individual must have extensive experience working in a high-volume professional kitchen and ideally have a degree or certification in culinary arts.  This individual must be creative, motivated, and a passionate hands-on leader in the kitchen!  Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. 

The Executive Sous Chef - Banquets - will assist with planning and execution of the daily production, preparation, and presentation of all banquet and event food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. This includes indoor and outdoor events.

If you have a passion for the Culinary arts, experience in catering and events, and leadership skills, and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you!

What you will have an opportunity to do:

JOB OVERVIEW:

Responsible for all aspects of managing the Banquet Kitchen and Kitchen personnel including outdoor experiences such as Glamping and Paniolo events, as well as the employee dining room. This role is also ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards.  Coordinates the purchase of all food related to these experiences and develops menus, maintaining approved food costs and labor costs.

REPORTS TO:          Executive Chef

SUPERVISES:           Sous Chefs, Cooks

WORK ENVIRONMENT:

Culinary, Stewarding, Banquet Service and off site dining 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 Culinary/Stewarding, F&B, Banqueting, Sales & Catering, Purchasing, Storeroom, Property Operations, Sales and Marketing, Finance, Housekeeping and Planning Team Members.

External:                    Hotel guests/visitors, Food Vendors, Equipment Repair Company personnel, Health Department inspectors.

QUALIFICATIONS

Essential:

• High school diploma or equivalent vocational training certificate, some college. Certification of Culinary training or apprenticeship.
• 4 years’ experience in a similar position at an upscale/4 Diamond Hotel or catering facility.
• Work all stations in Kitchen. Food handling certificate. Fluency in English both verbal and written. Compute basic arithmetic. Provide legible communication. Knowledge of food cost controls.
• Previously worked with all products and food ingredients.
• Operate, clean, and maintain all equipment required in job functions.
• Plan and develop menus and recipes.
• Expand and condense recipes.

Ability to:

• perform job functions with attention to detail, speed, and accuracy.
• prioritize and organize.
• be a clear thinker, remaining calm and resolving problems using good judgement.
• follow directions thoroughly.
• understand guest’s service needs.
• work cohesively with co-workers as part of a team.
• work with minimal supervision.
• maintain confidentiality of guest information and pertinent hotel data.
• ascertain departmental training needs and provide such training.
• direct performance of employee and follow up with corrections when needed.

Desirable:

• Culinary college degree.
• Driver’s license.
• Sanitation certificate/ Manager Serv Safe certification.
• Maintain good coordination.
• Training in CPR.
• Ability to input and access information in the property management system/computers/point of sales system.
• Previous guest relations training.
• Artistic talent.

PHYSICAL ABILITIES

Essential:

1. Exert physical effort in transporting 75 pounds.

2. Endure various physical movements throughout the work areas.

3. Remain in stationary/upright position for several hours throughout work shift.

4. Satisfactorily communicate with guests, management, and co-workers to their understanding.

Essential Job Functions

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
• Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day. Always maintain positive guest relations.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Review the daily activities; check the following: House count forecasted covers for each outlet. Catering activity purchases meetings appointments VIPs/special guests Establish the day's priorities and assign production and prep task to employee to execute.
• Review daily events and offer feedback to Sous Chefs. Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days. Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift.
• Take physical inventory of specified food items for daily inventory. Review the market list. Requisition the day’s supplies and ensure that they are received and stored correctly.  Communicate needs with Purchasing and Storeroom personnel.  Ensure quality of products received.
• Meet with the Head Steward to review equipment needs, Banquet plate up assistance, cleaning schedule/project status, Health/Safety and sanitation follow up.
• Ensure that employee reports to work as scheduled; document any late or absent employees. Coordinate breaks for employee. Inspect grooming and attire of employee; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard. Ensure that each Kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand. Ensure that recipe cards, production schedule, plating guides, photographs are current and posted. Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift. Ensure that all employees prepare menu items following recipes and yield guides, according to department standards.
• Monitor performance of employee and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Work online during service and assist wherever needed. Be aware of any shortages and make arrangements before the item runs out. Ensure that F&B Service Employees are informed of 86'd items and amount of available menu specials throughout the meal period. Observe guest reactions and confer with service employee to ensure guest satisfaction.
• Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies.  Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations.  Direct employees to rectify any deficiencies. Ensure that employees maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements. Instruct employees in the correct usage and care of all machinery in the Kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Property Operations.  Contact Property Operations directly for urgent repairs.
• Develop new menu items, test, and write recipes. Assist Catering Department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the Employee Cafeteria.
• Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before employee sign out. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Provide feedback to employee on their performance; handle disciplinary problems and counsel employees according to Hotel standards.
• Conduct scheduled performance appraisals.
• Interview and hire new personnel according to Hotel policies and standards.
• Prepare weekly work schedules for all Kitchen personnel in accordance with the guidelines and forecasted labor costs.  Adjust schedules throughout the week to meet business demands.
• Prepare daily/weekly payroll reports.
• Document pertinent information in the logbook and follow up on items notated during other shifts.
• Serve our guests. Serve the other Turtle Bay Resort team members who serve our guests.
• Perform all functions as directed – you are a member of the entire Turtle Bay Resort team, not just a member of your department.
• Take personal responsibility to ensure the success of the team – the team succeeds because of your actions. Always put the team objectives ahead of your personal agenda.
• Perform the security and safety function of all Turtle Bay Resort employees to ensure the security and safety of all guests and of all fellow employees - be vigilant for all safety/security issues, correct and/or report all issues immediately.
• Perform the housekeeping function of all Turtle Bay Resort employees – keep your work area clean and neat, and correct and/or report any housekeeping issues outside of your work area in the public and heart-of-the-house areas as you encounter.
• Perform your sales function – all Turtle Bay Resort employees are sales people for the company and for the property - be knowledgeable of Turtle Bay Resort and of all aspects of your property, and always present both in the best light to guests and to the community at large.
• Perform your community ambassador function – get involved in your community and represent Turtle Bay Resort and your property well.
• Always speak first and speak last to guests in a friendly, courteous manner – every guest encounter should include this.
• Always greet co-workers in the same friendly, courteous manner – never pass a fellow employee without acknowledgement.
• Deal with all guests and fellow Turtle Bay Resort team members with respect and honesty.
• Always present yourself properly in the workplace – full uniform including name badge, dress/uniforms always clean and pressed, personal grooming always up to standard.

SECONDARY JOB FUNCTIONS

Plan and conduct monthly departmental meetings. Attend weekly employee meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings. Return business telephone calls. Answer correspondence. Research local farm products, new suppliers, special markets. Attend gourmet shows, food and wine meetings. Perform at special events and off-premise functions. Schedule and conduct month-end inventories. Prepare menu analysis and recipe costing.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities.  To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.  Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

9-17-2004, Revised 7-15-2005

What are we looking for?

• The Executive Sous Chef will be a college graduate in the culinary arts.
• Be familiar with basic and advance cooking method.
• Must be able to work long hours including weekends and holidays.
• Have a 5+ years’ experience as a cook in a high volume professional kitchen
• Must have basic allergy knowledge
• Must have full knowledge of correct cooking temperatures of all vegetables and proteins, must be able to provide cutting tools needed to perform job as well as a calibrated food grade thermometer.
• Must have full knowledge of the state’s health codes as well as the eco sure food safety and health report
• Active Food handler’s certification 
• Requires strong organizational skills
• Must be able to work independently
• Able to be on your feet for long periods of time
• Able to lift at least 50 pounds
• At least 21 years of age
• Have a desire to exceed expectations
• An energetic personality

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

more