Chef De Cuisine – Primero

Benchmark La Cantera Resort & Spa
September 6, 2021
San Antonio, TX
Job Type


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:

The Chef de Cuisine is responsible for all aspects of the restaurant’s kitchen. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Chef de Cuisine will lead the culinary team on their mission to exceed customers’ expectations related to food quality and dining experience.

Job Description:

Essential Job Functions:

  • Supervises the performance, attendance, attitudes, appearance and conduct of the Primero culinary team

  • Prepares operating and capital budgets and operates the kitchen within those guidelines

  • Collaboratively works with the Restaurant Manager to exceed guest expectations

  • Routinely solicits feedback from guests in the dining room

  • Must be able to professionally communicate with all team members

  • Consistently practice safe and sanitary food handling techniques

  • Enforces workstation and equipment safety and cleanliness

  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards

  • 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

  • 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

  • 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 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

  • 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

  • Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs

  • 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

Experience and Education:

  • Two year culinary arts degree required

  • Minimum of three years related experience

  • Three to five years of Supervisory experience preferred

  • Knowledge of food safety, sanitation, food products, and food service equipment

  • Previous experience maintaining professional and respectful work relationships

Job Requirements:

  • Must be a United States citizen or possess a valid work permit

  • Must be able to speak, write and understand English

  • Must have complete understanding of the fundamentals of the culinary operation

  • 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 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

  • Must have a passion for creating an exceptional experience for all guests

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

Benefits and Perks:

  • Free Meals

  • Gym Membership Discounts

  • Six Flags Discounts

  • Shoes for Crews Program

  • Benchmark Associate Room Rates (for family and friends as well!)

  • Golf Course Discounts

  • F&B Discounts

  • Free Parking

  • Spa Discount

  • Benchmark Perks

  • 401K

  • Paid Time Off (Full-Time Associates)

  • Medical Benefits (Full-Time Associates)

  • Sick Pay (Full-Time Associates)

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