Benchmark Hospitality - Full-Time May 30th

Sous Chef

Come be a part of something bigger!

Benchmark Hospitality is 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

Plan and manage the daily production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. Must have the ability to attract, retain and motivate, while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel. Recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate. In the absence of the executive chef the sous chef must be able to complete the daily ordering using the current par levels set forth by the executive chef to include all outlets, employee cafeteria and banquets. It is our responsibility to provide Great Service, Great Stay for all our guest and crew members during their dining experience. This is accomplished by Teamwork between all FOH and BOH Crew.

What you will have an opportunity to do:

  • May under certain circumstances be required to perform any function within the culinary department (cook, steward etc), therefore the sous chef must be thoroughly and completely familiar with the job descriptions of all subordinate staff and capable of performing their duties efficiently
  • Conducts daily walk through of kitchen, makes recommendations to the executive chef for corrections, repairs, cleanliness concerns and improvements if needed. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations
  • Must have full knowledge of Florida department of agriculture health codes as well as the eco sure food safety and health report
  • Insure HEI energy checklist are completed each day
  • Conducts daily line up meetings with crew to inspect crew appearance before service. Discuss specials, safety topic, guest in house/VIP, reservations on the books, daily training topic and prior days service
  • Attends meeting such as weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and conducts monthly meetings with crew
  • Meets all deadlines for administrative work such as payroll, posting schedules and weekly reporting.
  • Promotes the company culture at all times and leads by example
  • Determines staff requirements and scheduling needs for a profitable operation by reviewing weekly forecast and banquet events. Effectively adjust scheduling as needed throughout the week based on business volume
  • Thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency
  • Be familiar with job hazards for your area and puts safety first to minimize liabilities and related expenses
  • Insure prep sheets are updated and being properly used daily
  • Opening and closing inspections of stations for cleanliness, labeling, dating ensuring proper hierarchy of food and seafood is iced down each day
  • Nightly cleaning of kitchen line including pickup area, all countertops, hoods and floors, follow up with pm stewarding crew to insure dish area is clean and organized for the following days service
  • Ensure proper cleaning and sanitation of employee cafeteria
  • Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved
  • Assist the Executive Chef in the creation, costing and implementation of (seasonal) menus and special menus
  • Should assume the responsibilities of the Executive Chef in his/her absence.
  • Provide other services and duties as requested by your immediate supervisor or your department head

What are we looking for?

  • The Sous Chef would ideally 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 3+ 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.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.

Benchmark Hospitality

Salary: Negotiable
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