Task Force Chef

BENCHMARK; Hanover (NH); On-site; USD 1,500 - 19,500; Full time

Job summary

BENCHMARK is seeking a Task Force Restaurant/Banquet Chef in Hanover, NH. This role supervises and coordinates the production of buffets and banquets while assisting the Executive Chef.

The ideal candidate has over 5 years in culinary leadership, including experience as an Executive Chef. The position pays $80,000, with compensation confirmed at the time of assignment.

Qualifications

• 5+ years of progressive culinary leadership experience, with at least 2 years as an Executive Chef or Executive Sous Chef.
• Strong background in banquet and catering operations preferred.
• Proven ability to lead, motivate, and develop a high-performing team.
• Knowledge of food safety standards (ServSafe certification preferred).

Responsibilities

• Supervise and coordinate production of buffets, a la carte, banquets.
• Run or assist in running banquet events with attention to detail.
• Research and develop menus for buffets and banquets.
• Assist Executive Chef in establishing recipes.
• Inspect quality of food products and maintain cleanliness.

Skills

Culinary leadership

Banquet and catering operations

Team leadership

Food safety standards

Job description

Responsibilities

Task Force Restaurant /Banquet Chef will supervise and coordinate the production of buffets, a la carte, banquets, PINE Restaurant and any other special functions.

Run or assist running a hot line or banquet event with attention to detail and timing.

Research and develop menus for buffets, a la carte, banquets, and other functions.

Assist the Executive Chef with establishing recipes for all cuisine prepared by the culinary staff.

Assist leadership team communicating directives, coaching, and training.

Coordinate and write prep lists.

Inspects the quality of food products used to prepare the cuisine. Informs Executive Chef when quality is not acceptable.

Coordinates and supervises the activities of all kitchens with all operating departments to ensure the overall success of the Inn.

Reviews daily agenda sheets. Establishes specific objectives for culinary staff.

Maintains a clean and sanitary environment, ensuring compliance with all local and state codes.

Qualifications

• 5+ years of progressive culinary leadership experience, with at least 2 years as an Executive Chef or Executive Sous Chef in a hotel or full‑service restaurant.
• Strong background in banquet and catering operations preferred.
• Proven ability to lead, motivate, and develop a high‑performing team.
• Knowledge of food safety standards (ServSafe certification preferred or required upon hire).

Employment Status & Benefits

Task Force roles are classified as temporary, full‑time positions. Temporary employees are not eligible for medical, dental, life insurance, paid time off, retirement savings plans, or bonus programs.

Compensation for Task Force assignments is on a weekly rate basis and paid biweekly or in accordance with the property’s payroll schedule.

The pay range for this position is $1,500–$195.00 per week, depending on assignment level. Actual compensation will be confirmed at the time of assignment.

Compensation: $80,000 - $80,000.

Benefits

Temporary employees do not receive medical, dental, life insurance, paid time off, retirement plans, or bonus programs.

Equal Opportunity

PYRAMID GLOBAL HOSPITALITY® is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.