Come be a part of something bigger!

Benchmark | Pyramid is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer:

• Full Time employees have access to Medical and Dental insurance to fit your needs
• Benchmark University (You can grow both personally and professionally through on-line webinars and self-study courses)
• 401K match (Let us help you build your financial future)
• Companywide Hotel Room Discounts (Who doesn’t love to get away)
• Paid Time Off
• Employee Assistance Program (We are here to support you)
• Employee family events (bring the kids!)
• Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few
• Many more, please inquire for more details

The Quadrangle Club is the faculty and social club of the University of Chicago. Established in 1893, the Quadrangle Club has played and continues to be an important role in the intellectual fabric and life of the University of Chicago. Over the decades, the Club has been a place where Nobel laureates, faculty and numerous other scholars have hosted discussions about topics and ideas that have shaped the world. The Club is housed in a historic facility designed by Howard Van Doren Shaw.

What you will have an opportunity to do:

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

❖ Two years experience in heavy volume food production.

❖ High school diploma or equivalent experience/training.

❖ Meet governmental health requirements.

❖ Ability to operate kitchen power equipment.

❖ Ability to utilize cutting instruments.

❖ Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items).

❖ Ability to effectively communicate in the English language.

ESSENTIAL FUNCTIONS:

1. Communicating daily with the Chef on Duty for job assignments.

2. Producing and fabricating food products daily for the cafeteria, banquet, Dining Room and Fine Dining Room.

3. Maintaining a high level of sanitation and safety in the Kitchen prep areas.

4. Possessing knowledge of all Kitchen hardware and their particular function for use in breakdown and cleaning.

5. Dating all fabricated food items before storage.

6. Utilize all trimmings, excess and unused portions of fabricated food items.

7. Assisting the Chef on Duty on banquet and/or conference dining dish out for food service.

8. Adhere to the policies of the Resort as set forth in the Employee Handbook and report any observed violations to Human Resources.

9. Maintain the highest level of employee/guest relations.

10. Maintain a good working relationship with all Departments.

MARIGINAL FUNCTIONS:

1. Ability to work any assigned shift/work schedule.

2. Any other task, written or verbal, assigned by Management

What are we looking for?

• 1-3 years previous experience working in a professional kitchen environment
• Active Food handler’s certification or the ability to get it
• Must be willing to work a variety of day/night and weekend shifts
• Requires strong organizational skills
• Must be able to work independently
• Able to be on your feet for long periods of time
• Able to lift at least 50 pounds
• At least 21 years of age
• Have a desire to exceed expectations
• An energetic personality

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

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.