Culinary Supervisor - Primero Cantina/ Pools

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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:

Supervision of all kitchen activity on a daily basis. Responsible for managing the maintenance, set-up, food production and quality control of all meat, fish, fowl and other food items prepared in the kitchen for all Food and Beverage Outlets.

The Culinary Supervisor will plan, prep, set up and provide quality service in all areas of food production for menu items in the kitchen in accordance with standards and plating guide specifications. Direct, train and monitor performance of Cooks. Maintain organization, cleanliness and sanitation of work areas and equipment.

The Culinary Supervisor shall strive to provide exceptional service to both internal and external guests at all times. S/he will be responsible for exemplifying the La Cantera Hill Country Resort

Culture as well as promoting La Cantera Hill Country Resort as both the Destination and Employer of Choice!

Job Description:

Benefits and Perks:

* Free Meals
* Gym Membership Discounts
* Six Flags Discounts
* Schlitterbahn Discounts
* Verizon Wireless and Sprint Discounts
* Shoes for Crews Program
* Benchmark Associate Room Rates
* Golf Course Discounts
* F&B Discounts
* Cantera Cares Program
* Free Parking
* Spa Discount
* Benchmark Perks
* Family Discount
* 401K
* Paid Time Off
* Medical Insurance
* Dental Insurance
* Lifetime
* = Full Time Associate



Essential Job Functions:

* Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
* Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
* Meet with Executive Chef and Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
* Ensure that assigned staff has reported to work; document any late or absent employees.
* Coordinate breaks for assigned staff.
* Prepare and assign mass production and prep work for Cooks to complete; review priorities.
* Communicate additions or changes to the assignments as they arise throughout the shift.
* Ensure that opening shift completes startup of Kitchen line and designated prep work.
* Complete opening duties:
* Set up work station with required mise en place, tools, equipment and supplies.
* Inspect the cleanliness and working condition of all tools, equipment and supplies.
* Check production schedule and pars.
* Establish priority items for the day.
* Inform the Chef of any supplies that need to be requisitioned for the day's tasks.
* Transport supplies from the Storeroom and stock in designated areas.
* Fabricate meat, fish and fowl for menu items.
* Start prep work on items needed for the particular menu of the day and direct Cooks on same throughout the shift.
* Prepare all menu items following recipes and yield guides.
* Inform the Chef of any shortages before the item runs out.
* Assist Cooks wherever required to ensure optimum service to guests.
* Communicate any assistance needed during busy periods to the Executive Chef/ Sous Chef to ensure optimum service to guests.
* Maintain production charts.
* Maintain proper storage procedures as specified by Health Department and Hotel requirements.
* Minimize waste and maintain controls to attain forecasted food cost.
* Disinfect and sanitize cutting boards and worktables.
* Transport empty, dirty pots and pans to the pot wash station.
* Direct and assist Stewards in order to make clean-up a more efficient process.
* Breakdown workstation and complete closing duties:
* Return all food items to the proper storage areas.
* Rotate all returned product.
* Wrap, cover, label and date all items being put away.
* Straighten up and organize all storage areas.
* Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
* Return all unused and clean utensils/equipment to the specified locations.
* Ice down hot items from the steam table, so they cool quickly.
* Turn off all equipment not needed for the next shift.
* Restock items that were depleted during the shift.
* Ensure all Cooks' assignments are completed before they sign out.
* Review status of work and follow-up actions required with the Executive Chef/ Sous Chef before leaving.

Associate is held accountable for all duties of this job and other duties as assigned.

Experience and Education:

* High school education required
* At least three year kitchen experience required
* Kitchen Supervisory experience preferred
* Customer Service experience preferred
* Previous upscale hotel banquet or restaurant experience required.

Job Requirements:

* Must be a United States citizen or possess a valid work permit
* Must have complete understanding of the fundamentals of the culinary operation
* Must have any required certification to Handle Food
* Must be able to accurately follow instructions, both verbally and written
* Must be able to work with an around kitchen equipment
* Must provide own culinary knives
* Must be able to work with and around a diverse group of food, seasonings, etc.
* Must have a passion for creating an exceptional experience for all guests
* Ability to work all stations on the line
* Ability to comprehend and follow recipes
* Ability to expand/condense recipes
* Must possesses excellent communication skills
* Must be professional in appearance and demeanor
* Must be able to work under pressure
* Must be able to work in a fast paced environment
* Must have excellent listening skills
* Must always ensure a teamwork environment
* Ability to work a flexible schedule that may include evenings, weekends and holidays
* Must have the ability to deal effectively and interact well with the guests and associates
* Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner

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 conditions
* Must be able to stand on feet and walk throughout the day
* Must 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 occasionally
* Must be able to twist and bend frequently, and squat occasionally
Posted
02/01/2021
Salary Range
$49,000.00 - 102,000.00
per Year
Salary range estimated by
Location
San Antonio, TX 78245, US