Culinary Operations Leader

2 weeks ago


Kitty Hawk, North Carolina, United States Benchmark Sanderling Resort Full time

Join a Premier Culinary Team

At Benchmark Sanderling Resort, we prioritize Work-Life Balance for our employees through comprehensive practices, policies, and programs designed to support success both professionally and personally. Here are some of the exceptional benefits we provide:

  • Access to Medical and Dental insurance tailored to your needs
  • Benchmark University for personal and professional growth through online courses and webinars
  • 401K matching to assist in building your financial future
  • Companywide discounts on hotel accommodations
  • Generous Paid Time Off
  • Employee Assistance Program for additional support
  • Family-friendly employee events
  • Partnerships with major retailers for exclusive discounts
  • And many more benefits available upon inquiry

Our resort offers a blend of first-class amenities and stunning natural beauty, providing guests with breathtaking views of both the Atlantic Ocean and the Currituck Sound. The luxurious accommodations feature spacious bathrooms and expansive decks, complementing the serene environment. Our acclaimed dining venues serve exquisite coastal cuisine, ensuring a memorable culinary experience.

Your Role:

We are seeking a passionate and experienced culinary professional to join our team as a Sous Chef. This role requires a strong background in high-volume kitchen operations and a formal education in culinary arts. The ideal candidate will be a creative, driven, and hands-on leader who enjoys mentoring others in the culinary field.

Key Responsibilities:

  • Lead and inspire a talented culinary team
  • Assist in daily food production, preparation, and presentation while adhering to safety and sanitation standards
  • Manage inventory and ordering processes in the absence of the Executive Chef
  • Conduct regular kitchen inspections to ensure cleanliness and operational efficiency
  • Facilitate daily team meetings to communicate essential information
  • Represent the culinary team in various meetings
  • Oversee departmental finances, analyze costs, and manage budgets
  • Ensure compliance with food safety regulations and allergen management
  • Guide the nightly cleaning processes to maintain a pristine kitchen environment
  • Collaborate with the Executive Chef on menu development and costing

Qualifications:

  • Formal culinary education preferred
  • Experience in a high-volume kitchen setting (3+ years)
  • Knowledge of cooking techniques and food safety standards
  • Ability to work flexible hours, including weekends and holidays
  • Strong organizational and leadership skills
  • Capacity to lift heavy items and remain on your feet for extended periods
  • Must be at least 21 years of age
  • Enthusiastic and committed to exceeding expectations

Benchmark Hospitality is proud to be an equal opportunity employer, dedicated to fostering a diverse and inclusive workplace.

Compensation packages are tailored to each candidate, reflecting their unique skills, experience, and qualifications.
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