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.
Checks with Sous Chef for daily objectives.
Delegates job tasks to line cooks when necessary.
Ensures all dishes are prepared and presented in accordance with standard recipes and presentations established by the Chef.
Breaks down dinner foods.
Communicates with Chef on production status for the next day before completing shift.
Cleans and organizes workstation. Maintains a clean and sanitary culinary environment in compliance with all local and federal health codes.
Performs banquet and kitchen line functions as directed by the Executive or Sous Chef.
Performs human resource functions for junior staff members, including training, scheduling, and directing.
Ensures assigned workstation has proper level of par stocks and supplies according to daily menus and banquets.
Sets up any a la carte stations required for breakfast, lunch, or dinner.