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Benchmark La Cantera Resort & Spa: Sous Chef – Signature, Inspired By Chef Andrew Weissman

Benchmark La Cantera Resort & Spa

This is a Full-time position in San Antonio, TX posted August 19, 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:About Signature:The menu is straightforward and beguiling, featuring Andrew’s contemporary interpretations of classic dishes — fresher, brighter versions of traditional cuisine enlivened with unconventional Texas spirit.

We seek out the world’s finest ingredients and sometimes look no farther than our own backyard, where the herb garden brings just-picked flavors to your table.

Local and organic ingredients change the menu as the seasons peak and wane, but the constants are quality, flavor, artistry in the kitchen and a warm welcome when you walk in the door.The Sous Chef is responsible for all aspects of managing the Signature Kitchen and Kitchen personnel, 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 and develops menus, maintaining approved food costs and labor costs.

Job Description: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.Maintain positive guest relations at all times.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 staff to execute.Review daily specials and offer feedback to 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 Executive Steward to review equipment needs, Banquet plate up assistance, cleaning schedule/project status, Health/Safety and sanitation follow up.Ensure that staff report to work as scheduled; document any late or absent employees.Coordinate breaks for staff.

Inspect grooming and attire of staff; 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 schedules, 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 staff prepare menu items following recipes and yield guides, according to department standards.Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.Work on line during service and assist wherever needed.Be aware of any shortages and make arrangements before the item runs out.Ensure that F& B Service Staff are informed of 86’d items and amount of available menu specials throughout the meal period.Observe guest reactions and confer with service staff 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 staff to rectify any deficiencies.Ensure that staff 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 staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.Complete work orders for maintenance repairs and submit to Engineering.

Contact Engineering 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 staff sign out.Foster and promote a cooperative working climate, maximizing productivity and employee morale.Provide feedback to staff 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 staffing guidelines and forecasted labor costs.

Adjust schedules throughout the week to meet business demands.Prepare daily/weekly payroll reports.Document pertinent information in the log book and follow up on items notated during other shifts.Other duties as assigned.

Secondary Job Functions:Plan and conduct monthly departmental meetings.Attend weekly staff 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.

Experience and Education:High school education requiredCollege degree in culinary/hospitality is preferred3 to 5 years of experience in similar Hotel or Restaurant.Work all stations in Kitchen.Customer Service experience preferredPrior hospitality experience preferredAt least one year food & beverage experience preferred 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 guestsFood handling certificate.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 maintain confidentiality of guest information and pertinent hotel data.Ability to ascertain departmental training needs and provide such training.Ability to direct performance of staff and follow up with corrections when needed.

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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