Sous Chef - Curveball Kitchen

BENCHMARK; United States; On-site; USD 55,000 - 60,000; Full time

Job summary

BENCHMARK is seeking a Sous Chef for Curveball Kitchen at OKANA Resort & Indoor Water Park in Oklahoma City. The Sous Chef will play a crucial role in attracting and motivating culinary talent while managing department finances and ensuring adherence to health codes.

The ideal candidate will possess a degree in culinary arts, have at least 3 years of high-volume kitchen experience, and hold an active Food Handler's certification. This role offers a salary range of $55,000 - $60,000, and promises an energetic work environment.

Qualifications

• 3+ years' experience as a cook in a high-volume professional kitchen.
• Active Food Handler's certification.
• Ability to work long hours including weekends and holidays.

Responsibilities

• Attract, retain, and motivate culinary talent.
• Manage the finances of the department and analyze costs.
• Assist the Executive Chef in creating seasonal menus.

Skills

Culinary arts knowledge

Basic and advanced cooking methods

Organizational skills

Allergy knowledge

Heavy lifting

Education

College degree in culinary arts

Tools

Food-grade thermometer

Job description

Position

Sous Chef – Curveball Kitchen at OKANA Resort & Indoor Water Park, Oklahoma City.

Responsibilities

• Attract, retain, and motivate culinary talent.
• Act in the absence of the executive chef to complete daily ordering using current par levels for all outlets, employee cafeteria and banquets.
• Perform any function within the culinary department (cook, steward, etc.).
• Conduct daily walk‑throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns, and improvements.
• Conduct daily meetings with the team to ensure preparation and communicate all pertinent information.
• Attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team.
• Serve as the example that the culinary team follows.
• Manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation.
• Have thorough knowledge of food allergens and handle any guest with food allergies with a high sense of urgency.
• Work with the culinary team to ensure prep sheets are updated and used daily.
• Guide the nightly cleaning of all kitchen areas, follow up with PM stewarding crew to ensure dish area is clean and organized for the following day’s service.
• Assist the Executive Chef in the creation, costing, and implementation of seasonal menus and special menus.

Qualifications

• College graduate in culinary arts.
• Familiar with basic and advanced cooking methods.
• Must be able to work long hours including weekends and holidays.
• 3+ years’ experience as a cook in a high‑volume professional kitchen.
• Basic allergy knowledge.
• Full knowledge of correct cooking temperatures of all vegetables and proteins, and ability to provide cutting tools and a calibrated food‑grade thermometer.
• Full knowledge of the state’s health codes as well as the EcoSure food safety and health report.
• Active Food Handler’s certification.
• Strong organizational skills.
• Ability to work independently.
• Able to be on your feet for long periods of time and lift at least 50 pounds.
• At least 21 years of age.
• Desire to exceed expectations and an energetic personality.

Compensation

$55,000 - $60,000.

Equal Opportunity Employer

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.