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Benchmark La Cantera Resort & Spa: Chef De Cuisine – Primero

Benchmark La Cantera Resort & Spa

This is a Full-time position in San Antonio, TX posted August 23, 2021.

Benchmark’s company culture is central to our management philosophy.

The company’s stated purpose is “to provide an entrepreneurial environment where determined people dare to create, share, and build futures.

To be the “benchmark” by which all others are judged takes passion, courage, and dedication.

We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.

Job Description Summary:The Chef de Cuisine is responsible for all aspects of the restaurant’s kitchen.

S/he will train and motivate staff to exceed goals, while balancing profitability metrics.

With focus on quality and production levels, the Chef de Cuisine will lead the culinary team on their mission to exceed customers’ expectations related to food quality and dining experience.

Job Description:Essential Job Functions:Supervises the performance, attendance, attitudes, appearance and conduct of the Primero culinary teamPrepares operating and capital budgets and operates the kitchen within those guidelinesCollaboratively works with the Restaurant Manager to exceed guest expectationsRoutinely solicits feedback from guests in the dining roomMust be able to professionally communicate with all team membersConsistently practice safe and sanitary food handling techniquesEnforces workstation and equipment safety and cleanlinessMaintain complete knowledge of and comply with all departmental policies/service procedures/standardsMaintain positive guest relations at all timesBe familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accuratelyResolve guest complaints, ensuring guest satisfactionMeet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performanceCommunicate additions or changes to the assignments as they arise throughout the shiftTake physical inventory of specified food items for daily inventoryReview the market listRequisition the day’s supplies and ensure that they are received and stored correctlyCommunicate needs with Purchasing and Storeroom personnel.

Ensure quality of products receivedEnsure that staff report to work as scheduled; document any late or absent employeesCoordinate breaks for staff.

Inspect grooming and attire of staff; rectify any deficienciesCheck and ensure that all opening duties are completed to standardEnsure that all staff prepare menu items following recipes and yield guides, according to department standardsMonitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnelWork on line during service and assist wherever neededBe aware of any shortages and make arrangements before the item runs outEnsure that F& B Service Staff are informed of 86’d items and amount of available menu specials throughout the meal periodConduct a frequent walk through of each Kitchen area and direct respective personnel to correct any deficienciesEnsure that quality and details are being maintained.

Inspect the cleanliness of the line, floor, all Kitchen stationsDirect staff to rectify any deficienciesEnsure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirementsMaintain proper storage procedures as specified by Health Department and Hotel requirementsInstruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safetyComplete work orders for maintenance repairs and submit to Engineering.

Contact Engineering directly for urgent repairs.

Develop new menu items, test and write recipesAssist Catering Department with developing special menus for functions; meet with clients as requestedSupervise and direct the organization and preparation of food for the Employee CafeteriaReview sales and food cost daily; resolve any discrepancies with the ControllerMinimize waste and maintain controls to attain forecasted food and labor costsEnsure that excess items are utilized efficientlyMonitor and ensure that all closing duties are completed to standard before staff sign outFoster and promote a cooperative working climate, maximizing productivity and employee moraleProvide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standardsPrepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costsPrepare daily/weekly payroll reportsDocument pertinent information in the log book and follow up on items notated during other shiftsOther duties as assigned Experience and Education:Two year culinary arts degree requiredMinimum of three years related experienceThree to five years of Supervisory experience preferredKnowledge of food safety, sanitation, food products, and food service equipmentPrevious experience maintaining professional and respectful work relationships Job Requirements:Must be a United States citizen or possess a valid work permitMust be able to speak, write and understand EnglishMust have complete understanding of the fundamentals of the culinary operationMust be able to accurately follow instructions, both verbally and writtenMust be able to work with an around kitchen equipmentMust provide own culinary knivesMust be able to work with and around a diverse group of food, seasonings, etc.Must possesses excellent communication skillsMust be professional in appearance and demeanorMust be able to work under pressureMust be able to work in a fast paced environmentMust have excellent listening skillsMust always ensure a teamwork environmentAbility to work a flexible schedule that may include evenings, weekends and holidaysMust have the ability to deal effectively and interact well with the guests and associatesMust have the ability to resolve problems/conflicts in a diplomatic and tactful mannerMust have a passion for creating an exceptional experience for all guests Working Conditions:While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces; Must be able to work in either hot or cold conditionsMust be able to stand on feet and walk throughout the dayMust be able to frequently lift and carry up to 50+ lbs.

& occasionally lift, carry, push & pull up to 75 lbs;Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionallyMust be able to twist and bend frequently, and squat occasionally Benefits and Perks:Free MealsGym Membership DiscountsSix Flags DiscountsShoes for Crews ProgramBenchmark Associate Room Rates (for family and friends as well!)Golf Course DiscountsF& B DiscountsFree ParkingSpa DiscountBenchmark Perks401KPaid Time Off (Full-Time Associates)Medical Benefits (Full-Time Associates)Sick Pay (Full-Time Associates)

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