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We are seeking a Sous Chef / Kitchen Manager for an upscale Market. Will oversee prepared foods & catering. Responsibilities: Oversee the daily operation of food service staff Monitor quality of products and services produced Adjust daily schedule for shift personnel to ensure optimal efficiency Manage inventory of ingredients and supplies Maintain health standards for raw and finished products Qualifications: Previous experience in food service or other related fields Knowledge of common food safety practices Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Ben Schwartz President | Harper Associates Direct: | Main: | Fax - Northwestern Highway, Ste 240, Farmington Hills, MI 48334 Job Requirements:Harper Associates is an equal employment opportunity employer and recruiter. The Companys policy is not to discriminate against any applicant or employee based on race, color, sex, religion, national origin, age, disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws. Harper Associates also prohibits harassment of applicants or employees based on any of these protected categories.It is also Harper Associates policy to comply with all applicable federal, state and local laws respecting consideration of unemployment status in making hiring decisionsor recommendations

Position Title: Sous Chef Reports To: Food Service Director Department: Operations Status: Exempt or Non-Exempt Position Summary: Supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Key Accountabilities: * Plan, organize and supervise daily culinary operation of retail and catering services. * Plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. * Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. * Direct and coordinate the work of production and dish room staff. * Maintain proper production, safety and sanitation standards. * Direct and participate in the daily preparation of standard and gourmet food items. * Evaluate the quality of raw food and ensure the quality of the finished products. * Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. * Implement culinary production for special events, monotony breakers, and catered functions. * Supervise and participate in the preparation and display of menu items for special functions. * Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff. * Control revenue and expenses to ensure financial goals. * Ensure the highest level of customer service. * Respond to inquiries and concerns from faculty, staff, and students. * Maintain university policies and procedures. * Other duties as assigned. Minimum Requirements: * Associate's degree in culinary arts institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary. * Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production. * Must have 3- 5 years of culinary management experience. * Strong leadership, oral and written communication skills are required. * A proven track record of successfully controlling costs and managing annual budgets. Working Conditions: * Must be able to remain standing for most of working hours. * Must be able to lift at least 35 pounds. * Must be able to perform respective tasks. * Must be able to work flexible hours and days. * May be exposed to hot, humid work areas. * May be exposed to sharp instruments and power driven equipment. * May be exposed to caustic chemicals. The statements herein are intended to describe the general nature and level of work being performed and are subject to change at the discretion of the employer.

Essential Duties and Responsibilities:Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.Knife skills, proper cooking temp, recipe creation and food cost analysis are a must.Plans or participates in planning menus and managing wasteObserves methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.Assures compliance with all sanitation SERV Safe and safety requirements.Supervises cleaning schedules for all areas of the kitchen, serving areas and dining room(s).Maintain clean and safe work environment; performs job safely.Other duties may be assigned.QualificationsTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.Culinary Degree is strongly encouraged.Certificates, Licenses, RegistrationsMust meet state and local food handler requirements.Must possess food handlers permit and a SERV Safe certification.All employees are responsible for maintaining a hazard free environment for themselves and our customers.All employees are required to wear personal protective equipment (goggles or eyewear, gloves and aprons) when handling chemicals or other hazardous substance or when assisting in first aid.

POSITION: Full-Time Sous Chef #1492DUTIES: The Sous Chef is the second in command in relation to all kitchen aspects and assumes control of the kitchen operations in the Executive Chefs absence. The Sous Chef along with the Executive Chef insures effective integration of trainees into the production environment for impactful hands on job training. Is responsible for helping maintain a creative and positive environment from the classroom into the kitchen. The Sous Chef is a hands-on supervisory roll and leads through practice and demonstration.The Sous Chef is directly in charge of production and daily kitchen protocols. Additionally, the Sous Chef will be responsible for monthly food inventories, some food orders and receiving as well as organization of orders received and will help sustain or develop where necessary, professional relationships with food surveyors, farmers, prospective agencies, and other profession related associates. The Sous Chef will be required to write workable kitchen schedules which correspond to the students/classroom schedules. The Sous Chef additionally must maintain open channels of communication with social service staff to identify employee needs and abilities. The focus of the Sous Chef is to make sure the kitchen team has everything it requires and is operating as needed to get the customers their orders successfully. Assists Executive Chef in all foodservice operations as necessary including cooking, ordering, quality control, etc.QUALIFICATIONS: Minimum 8 years experience in varied food service production, IE food production for 100-500 people with emphasis on quality. Minimum 3 years experience of kitchen management and leadership including schedule writing, inventory tracking and organization, quality food development and facilitation. Proven training abilities in full scale kitchen environment. Computer proficiency. Experience working with populations with barriers preferred. Intermediate and/or above related knife skills and culinary education preferred. Must pass background check and drug/alcohol testing.PAY: DOQAPPLICATION PROCESS: Applications are on our website . Submit resume and our online website application to . AA/EEO Employer. Job #1492. Position is open until filled.

Westchester's Premier Farm to Table Restaurant is hiring!Are you a passionate professional looking to join a passionate professional team?!We are seeking an experienced Sous Chef and Line Cook, able to thrive and excel in an extremely quality-oriented environment; who can handle working with local super-fresh products from over two dozen farmers and artisans throughout the Greater Hudson Valley Region. A unique opportunity for the right individuals to grow and prosper in a thriving restaurant group. Please email your resume for consideration as a candidate to join our culinary team.Crabtree's Kittle House, 11 Kittle Road, Chappaqua, New York

JOB SUMMARY The Sous Chef is the conductor of the kitchen andmust have excellent verbal communication with Chefs, Cooks, FOH Management,Servers, & guests. The Sous Chef must be able to keep calm and organizedunder the everyday stresses of a full service restaurant. Ability to adapt inthe moment and attention to detail is a must as they are accountable for foodquality and plate presentations being consistent and executed particularly inthe absence of Chef de Cuisine or Executive Chef. The Sous Chef canmanage ticket times and support cooks effectively by proactively and politelycommunicating with both kitchen and servers. They must be a working Sous Chefable to balance ordering, inventories, line work, schedules, food safety andmise en place prep on a daily basis. ESSENTIAL FUNCTIONS * Assist in planning and developing menus, and forecasting portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget. * Assist in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff. * Control expenses. Determine food and supply needs for unit. Maintain inventory control of food and supplies. * Adhere to Rainier Guest Services attitude and & image standards. * Present a positive attitude and be a team player. They are courteous , professional, and respectful of all coworkers and guests. Exhibits and extends a warm \"guest comes first\" mindset of hospitality. * Monitor, problem solve, and direct workers to ensure efficient and safe completion of all culinary tasks daily particularly in the absence of a Chef de Cuisine or Executive Chef. * Conduct, attend, and implement pre-shift meetings and drive shift excellence with specific attention to opportunities of service improvements on a daily basis. * Ensure proper maintenance and rotation of food products and inventories. Takes pride in the overall autistics, visual presentation, and quality of food presented on each plate and every food service/wares station within the operation. * Ability to multitask and remain calm cool and collected under the pressures of a high volume quick service food operation. * Ability to identify, report (create work orders), and follow up on maintenance needs particular to operations. * Assist in training and supervision of staff on safety and procedures including recipes and plate presentation. * Ensure that entire department adheres to food safety guidelines including ServSafe and HACCP * Attend and participate in safety meetings * Sample, smell, and observe food to ensure conformance to recipes and taste and appearance standards * Manage staff appropriately to enforce standards and minimize personnel conflicts * Assist in maintenance of department records such as schedules, food safety inspection logs, and receiving invoices * Performs such other related duties as directed or required SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE * High School Diploma/G.E.D. equivalent required; Culinary school diploma strongly preferred * Two years culinary experience in full-service restaurant required; national park experience strongly preferred * Possess or be able to successfully complete ServSafe certification * Possess strong knowledge of culinary terms and practices; able to prepare items "from scratch" and follow recipes PHYSICAL AND MENTAL REQUIREMENTS * Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. * Lift, carry, and push up to 10 lbs. regularly, 15-20 lbs. frequently, and up to 30 lbs. occasionally * Ability to stand for the entire work day. * ClimbinTo view the full job description please use the link below: Raw Location: mount rainier national park, us, wa

JOB SUMMARY The Sous Chef provides working direction to kitchen line and utility staff to help maintain a consistently high standard of safety, cleanliness and food excellence. Provide up to 1,200 covers per day over three daily meals. Ensure that all foods for Dining Room, Employee Dining Room, and Caf are nutritious, safe, wholesome, eye appealing, delicious, and meet recipe and food cost specifications. Manage the culinary operation in the absence of the Executive Chef or Executive Sous Chef. ESSENTIAL FUNCTIONS * Monitor, problem solve, and direct workers to ensure efficient and safe completion of all culinary tasks daily.* Assist in training and supervision of staff on safety and procedures including recipes and plate presentation.* Ensure that entire department adheres to food safety guidelines including ServSafe and HACCP.* Attend and participate in safety meetings.* Sample, smell, and observe food to ensure conformance to recipes and taste and appearance standards.* Manage staff appropriately to enforce standards and minimize personnel conflicts.* Assist in maintenance of department records such as schedules, food safety inspection logs, and receiving invoices.* Performs such other related duties as directed or required.* Maintain awareness of safety issues, and report them immediately to your manager. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE * High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field strongly preferred. * Two years culinary experience in full-service restaurant required; national parkexperience strongly preferred. * Possess or be able to successfully complete ServSafe certification required. * Possess strong knowledge of culinary terms and practices; able to prepare items "from scratch" and follow recipes. * Strong sanitation habits. * Strong customer service abilities; actively looks for ways to assist customers and coworkers. * Ability to interact and communicate well with the client. * Ability to problem solve. PHYSICAL AND MENTAL REQUIREMENTS * Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. * Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. * Ability to stand for the entire work day. * Climbing steps regularly. * Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. * Reading and writing work-related documents in English. * Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. * Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. * Physical presence at the job site is essential to perform job duties. EQUIPMENT USED * Typical professional kitchen equipment (knife, range, oven, mixer, etc.) * Required Personal Protective Equipment (PPE) used: gloves, goggles, apron, cut glove, steel mesh safety glove, mitts.Location: mount rainier national park, us, wa

JOB SUMMARY The Chef De Cuisine gives working direction to cook line and kitchen staff during shift. Coordinates activities concerning all back of house operations and personnel during Kitchen Manager's/executive Sous chef's absence. Ensures that all kitchen productions are nutritious, safe, eye appealing and properly flavored. Maintains a safe and sanitary work environment for all employees. NATURE AND SOURCE OF SUPERVISION: Receives direction from Kitchen Manager and/or Executive Chef. ESSENTIAL FUNCTIONS * Promote the spirit and intent of Guest Services Hospitality Standards.* Have working knowledge of culinary terms and proven ability to make soups, sauces, dressings from scratch as well as follow written and verbal instructions correctly.* Be able to prepare all items from dining room menu according to specifications and take lead position on cook line as scheduled.* Control food cost by following established portion control guidelines.* Train all kitchen personnel in sanitation, equipment operation, food storage, food preparation, etc.* Monitor storeroom stock rotation, requisitions, walk-ins, and waste.* May assist in the daily meal preparation for employees.* Supervise cooking personnel. Sample, smell and observe food, conforming to recipes and standards of appearance and taste.* Handle any crisis that arises in the kitchen in a professional and understanding manner, be it a customer, a wait staff member or a kitchen employee, calling on upper management when necessary.* Maintain and ensure safe facility environment including standards for maintenance and upkeep of kitchen equipment, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Notify General Manager of all unusual events, circumstances, or other safety or quality control issues. * Maintain awareness of safety issues, and report them immediately to your manager. * Perform such other related duties as directed or required. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE * High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field preferred. Must own chef knives. * ServeSafe Manager Certification required. Strong sanitation habits. * Strong customer service abilities; actively looks for ways to assist customers and coworkers. * Ability to interact and communicate well with the client. * Ability to problem solve. * Perform such other related duties as directed or required. PHYSICAL AND MENTAL REQUIREMENTS * Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. * Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. * Ability to stand for the entire work day. Climbing steps regularly. * Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. * Reading and writing work-related documents in English. * Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. * Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. * Physical presence at the job site is essential to perform job duties. EQUIPMENT USED * All normal kitchen equipment. Must own chef knives. * Standard commercial cooking machinery and utensils (pots and pans, fryers, stove, among others). * Typical office equipment (computer, fax, telephone, copier, scanner, among others).Job Raw Location: mount rainier national park, us, wa

Hours of work : Ability to work a variable schedule, including weekends. Organizational Overview Bottleneck Management operates vibrant, high-energy, approachable restaurants in the most dynamic neighborhoods and locations. From the start, we've been about genuine people and genuine hospitality. We've grown into a crowd-pleasing hospitality juggernaut while continuing to hold our core values close to our hearts. Core Values Understand the wants and needs of others Support others through words and actions Empower each team member to excel Enjoy each other, our guests and our time at work We believe it's our people that make us strong, so we're committed to finding driven, hospitable, upbeat and intelligent teammates. Whether it's in our home office or our restaurants, we put hospitality first, like excellent hosts at a party. We offer a fun and supportive working environment, with competitive salaries, insurance, 401k, vacation, paid sick days and generous restaurant discounts. Position Summary Our Sous Chefs are a key part of our team, and critical to providing genuine hospitality. They are energetic, excited to grow in the hospitality industry and care about their team. The Sous Chef is second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ its culinary and managerial skills to play a critical role in maintaining and enhancing our guest satisfaction. Primary Responsibilities and Requirements Essential functions: Help in the preparation and design of all food and drinks menus Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Qualifications & Skills 3+ years of experience as a Sous Chef Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in Culinary science or related certificate would be a plus Supervisory Responsibilities: Provide Leadership and Relationship Building responsibilities for BOH staff Work Environment/ Physical Demand: Must be able to stand for full shift Must be able to lift at least 50 pounds Must have good hearing for accurate communication with guests. Must be able to use hands and fingers to handle and feel objects, tools controls and type Must be able to work in areas of loud noises. Required to frequently reach, bend, stoop, and carry Must be able to work in both warm and cool environments; indoors and outdoors Must be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish Long periods of standing and walking to different parts of the restaurant at different levels. Fast paced hands on position. Dining facilities are both outside and inside. Lighting is maintained at a low level. The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

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: Join The Nautical Team. Working under the mentorship of renowned Chef John Andreola this full-time, benefitted position is responsible for the amazing menu items served at The Turtle Grille, Beach Bar and Wet Pool Bar. You will be assisting the Executive Chef in all aspects of food preparation, expediting, inventory, and supervising of kitchen. Job Description: Assists in conducting periodic food inventories. Assists the Executive Chef with departmental human resource functions. Initiates and oversees ordering of food and kitchen supplies. Supervises and coordinates the production of food according to menu specifications. Assists the Chefs and Cooks in preparation of specific cuisine. Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable. Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability. Checks physical cleanliness of operations. Ensures all staff practice "clean as you go" techniques. Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department. May perform Executive Chef, Executive Sous Chef, Chef, or Cook duties as needed. Must have previous kitchen experience. Food Handlers Card required Slip resistant shoes required

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: Join The Nautical Team. Working under the mentorship of renowned Chef John Andreola this full-time, benefitted position is responsible for the amazing menu items served at The Turtle Grille, Beach Bar and Wet Pool Bar. You will be assisting the Executive Chef in all aspects of food preparation, expediting, inventory, and supervising of kitchen. Job Description: Assists in conducting periodic food inventories. Assists the Executive Chef with departmental human resource functions. Initiates and oversees ordering of food and kitchen supplies. Supervises and coordinates the production of food according to menu specifications. Assists the Chefs and Cooks in preparation of specific cuisine. Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable. Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability. Checks physical cleanliness of operations. Ensures all staff practice "clean as you go" techniques. Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department. May perform Executive Chef, Executive Sous Chef, Chef, or Cook duties as needed. Must have previous kitchen experience. Food Handlers Card required Slip resistant shoes required

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: Join The Nautical Team. Working under the mentorship of renowned Chef John Andreola this full-time, benefitted position is responsible for the amazing menu items served at The Turtle Grille, Beach Bar and Wet Pool Bar. You will be assisting the Executive Chef in all aspects of food preparation, expediting, inventory, and supervising of kitchen. Job Description: Assists in conducting periodic food inventories. Assists the Executive Chef with departmental human resource functions. Initiates and oversees ordering of food and kitchen supplies. Supervises and coordinates the production of food according to menu specifications. Assists the Chefs and Cooks in preparation of specific cuisine. Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable. Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability. Checks physical cleanliness of operations. Ensures all staff practice "clean as you go" techniques. Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department. May perform Executive Chef, Executive Sous Chef, Chef, or Cook duties as needed. Must have previous kitchen experience. Food Handlers Card required Slip resistant shoes required

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: Join The Nautical Team. Working under the mentorship of renowned Chef John Andreola this full-time, benefitted position is responsible for the amazing menu items served at The Turtle Grille, Beach Bar and Wet Pool Bar. You will be assisting the Executive Chef in all aspects of food preparation, expediting, inventory, and supervising of kitchen. Job Description: Assists in conducting periodic food inventories. Assists the Executive Chef with departmental human resource functions. Initiates and oversees ordering of food and kitchen supplies. Supervises and coordinates the production of food according to menu specifications. Assists the Chefs and Cooks in preparation of specific cuisine. Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable. Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability. Checks physical cleanliness of operations. Ensures all staff practice "clean as you go" techniques. Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department. May perform Executive Chef, Executive Sous Chef, Chef, or Cook duties as needed. Must have previous kitchen experience. Food Handlers Card required Slip resistant shoes required

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: Join The Nautical Team. Working under the mentorship of renowned Chef John Andreola this full-time, benefitted position is responsible for the amazing menu items served at The Turtle Grille, Beach Bar and Wet Pool Bar. You will be assisting the Executive Chef in all aspects of food preparation, expediting, inventory, and supervising of kitchen. Job Description: Assists in conducting periodic food inventories. Assists the Executive Chef with departmental human resource functions. Initiates and oversees ordering of food and kitchen supplies. Supervises and coordinates the production of food according to menu specifications. Assists the Chefs and Cooks in preparation of specific cuisine. Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable. Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability. Checks physical cleanliness of operations. Ensures all staff practice "clean as you go" techniques. Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department. May perform Executive Chef, Executive Sous Chef, Chef, or Cook duties as needed. Must have previous kitchen experience. Food Handlers Card required Slip resistant shoes required

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: Join The Nautical Team. Working under the mentorship of renowned Chef John Andreola this full-time, benefitted position is responsible for the amazing menu items served at The Turtle Grille, Beach Bar and Wet Pool Bar. You will be assisting the Executive Chef in all aspects of food preparation, expediting, inventory, and supervising of kitchen. Job Description: Assists in conducting periodic food inventories. Assists the Executive Chef with departmental human resource functions. Initiates and oversees ordering of food and kitchen supplies. Supervises and coordinates the production of food according to menu specifications. Assists the Chefs and Cooks in preparation of specific cuisine. Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable. Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability. Checks physical cleanliness of operations. Ensures all staff practice "clean as you go" techniques. Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department. May perform Executive Chef, Executive Sous Chef, Chef, or Cook duties as needed. Must have previous kitchen experience. Food Handlers Card required Slip resistant shoes required

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: Join The Nautical Team. Working under the mentorship of renowned Chef John Andreola this full-time, benefitted position is responsible for the amazing menu items served at The Turtle Grille, Beach Bar and Wet Pool Bar. You will be assisting the Executive Chef in all aspects of food preparation, expediting, inventory, and supervising of kitchen. Job Description: Assists in conducting periodic food inventories. Assists the Executive Chef with departmental human resource functions. Initiates and oversees ordering of food and kitchen supplies. Supervises and coordinates the production of food according to menu specifications. Assists the Chefs and Cooks in preparation of specific cuisine. Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable. Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability. Checks physical cleanliness of operations. Ensures all staff practice "clean as you go" techniques. Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department. May perform Executive Chef, Executive Sous Chef, Chef, or Cook duties as needed. Must have previous kitchen experience. Food Handlers Card required Slip resistant shoes required

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: Join The Nautical Team. Working under the mentorship of renowned Chef John Andreola this full-time, benefitted position is responsible for the amazing menu items served at The Turtle Grille, Beach Bar and Wet Pool Bar. You will be assisting the Executive Chef in all aspects of food preparation, expediting, inventory, and supervising of kitchen. Job Description: Assists in conducting periodic food inventories. Assists the Executive Chef with departmental human resource functions. Initiates and oversees ordering of food and kitchen supplies. Supervises and coordinates the production of food according to menu specifications. Assists the Chefs and Cooks in preparation of specific cuisine. Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable. Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability. Checks physical cleanliness of operations. Ensures all staff practice "clean as you go" techniques. Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department. May perform Executive Chef, Executive Sous Chef, Chef, or Cook duties as needed. Must have previous kitchen experience. Food Handlers Card required Slip resistant shoes required

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: Join The Nautical Team. Working under the mentorship of renowned Chef John Andreola this full-time, benefitted position is responsible for the amazing menu items served at The Turtle Grille, Beach Bar and Wet Pool Bar. You will be assisting the Executive Chef in all aspects of food preparation, expediting, inventory, and supervising of kitchen. Job Description: Assists in conducting periodic food inventories. Assists the Executive Chef with departmental human resource functions. Initiates and oversees ordering of food and kitchen supplies. Supervises and coordinates the production of food according to menu specifications. Assists the Chefs and Cooks in preparation of specific cuisine. Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable. Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability. Checks physical cleanliness of operations. Ensures all staff practice "clean as you go" techniques. Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department. May perform Executive Chef, Executive Sous Chef, Chef, or Cook duties as needed. Must have previous kitchen experience. Food Handlers Card required Slip resistant shoes required

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: Join The Nautical Team. Working under the mentorship of renowned Chef John Andreola this full-time, benefitted position is responsible for the amazing menu items served at The Turtle Grille, Beach Bar and Wet Pool Bar. You will be assisting the Executive Chef in all aspects of food preparation, expediting, inventory, and supervising of kitchen. Job Description: Assists in conducting periodic food inventories. Assists the Executive Chef with departmental human resource functions. Initiates and oversees ordering of food and kitchen supplies. Supervises and coordinates the production of food according to menu specifications. Assists the Chefs and Cooks in preparation of specific cuisine. Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable. Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability. Checks physical cleanliness of operations. Ensures all staff practice "clean as you go" techniques. Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department. May perform Executive Chef, Executive Sous Chef, Chef, or Cook duties as needed. Must have previous kitchen experience. Food Handlers Card required Slip resistant shoes required

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: Join The Nautical Team. Working under the mentorship of renowned Chef John Andreola this full-time, benefitted position is responsible for the amazing menu items served at The Turtle Grille, Beach Bar and Wet Pool Bar. You will be assisting the Executive Chef in all aspects of food preparation, expediting, inventory, and supervising of kitchen. Job Description: Assists in conducting periodic food inventories. Assists the Executive Chef with departmental human resource functions. Initiates and oversees ordering of food and kitchen supplies. Supervises and coordinates the production of food according to menu specifications. Assists the Chefs and Cooks in preparation of specific cuisine. Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable. Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability. Checks physical cleanliness of operations. Ensures all staff practice "clean as you go" techniques. Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department. May perform Executive Chef, Executive Sous Chef, Chef, or Cook duties as needed. Must have previous kitchen experience. Food Handlers Card required Slip resistant shoes required