Position: Bench Chef
About: The Bench Chef position at a hotel and/or restaurant involves supporting special projects such as hotel/restaurant openings, restaurant re-concepts, and filling in for vacancies in Culinary leadership. The Chef is responsible for daily food preparation, ordering, marketing, and ensuring profitability, as well as maintaining food safety and sanitation regulations in all areas where food is served. This role includes managing kitchen staff and reporting to the Corporate VP of Food and Beverage.
Requirements: Associates of Culinary Arts or Business Administration required; knowledge of current health department and food safety regulations; experience in hiring, training, and managing culinary staff; proficiency in food cost management and menu execution; familiarity with accounting procedures, inventory management, and payroll; ability to mentor and develop team members for career growth
Benefits: health insurance, 401(k)
