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?

The Executive Sous Chef is responsible for assisting the Executive Chef with the overall food service, throughout the property, and providing the optimal service possible while operating within predetermined budgetary limitations.

What you will have an opportunity to do:

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

Two year college degree or equivalent. Two years related experience. Four years management experience. Requires advanced knowledge of the principles and practices within the food profession.  This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Knowledge of Micros. Ability to make quick decisions in high stress situations. Excellent customer service skills. Pleasant and positive personality. Well organized. Ability to study, analyze and interpret complex activities. Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger and collect accurate information. Ability to listen effectively, speaks, read and write English clearly to ascertain and document important information. Ability to follow written and or verbal instructions. Intermediate or above experience in Excel formulas for forecasting and scheduling Serve Safe Certification and State Sanitation Certification preferred.

ESSENTIAL FUNCTIONS:

Responsible for maintaining a consistently smooth running operation. Manage the daily production, preparation, and presentation of all food for the properties restaurants, banquets, and room service to ensure a quality and consistent product. Forecasting and scheduling of staff according to occupancy levels. Daily tracking of payroll and revenue. Ensure physical atmosphere and cleanliness of all areas of responsibilities. Monitoring of all current inventories and assists in end of the month inventories. Attending department head, conference review, food and beverage and pre-con meetings as required. Responsible for timely performance evaluations of staff. Maintaining profitability through forecasting and staffing. Handling of guest complaints in a professional and efficient manner. Providing a pleasant and efficient atmosphere for staff and guests. Manage all property programs to ensure compliance with the SOPs and STOs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest. Assist in recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through corporate guidelines, hold monthly meetings. Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service. Must have Serve Safe Certification and State Sanitation Certification. Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. 

MARGINAL FUNCTIONS:

1.         Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus. 

2.         Should assume the responsibilities of the Executive Chef in  his/her absence. 

3.         Perform special projects and other responsibilities as assigned.   

4.         Upon employment, all employees are required to fully comply with Benchmark rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

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.

more