Culinary

The Culinary role at The Benson Hotel & Faculty Club involves planning and managing kitchen staff to oversee the procurement, production, preparation, and presentation of all food in a safe and sanitary environment. This position is responsible for long and short-term planning, day-to-day operations, and ensuring compliance with all standards and regulations to deliver profitable and quality products. The role also includes managing budgets, controlling food and labor costs, and developing menus to improve revenues and profit margins while maintaining quality.