Sous Chef - CurrentBurger

Beemok Hospitality Holdings LLC; United States; On-site; USD 45,000 - 70,000; Full time

Job summary

Beemok Hospitality Holdings LLC is seeking a CurrentBurger Sous Chef at The Cooper to lead our culinary team. This pivotal role involves menu planning, food preparation, and supervising kitchen operations to ensure exceptional service and quality.

The ideal candidate will have at least 2 years of experience in a culinary leadership role within luxury environments. The position requires effective communication and the ability to work in a demanding kitchen setting, contributing to both team success and guest satisfaction.

Qualifications

• Minimum 2 years of experience in a culinary leadership position.
• Experience in luxury and quality environments.
• Ability to work effectively in hot and crowded conditions.

Responsibilities

• Support management by taking on basic responsibilities.
• Supervise food preparation and cooking.
• Monitor food production and quality daily.

Skills

Culinary leadership experience

Effective communication

Knowledge of food cost controls

Analytical problem-solving

Attention to detail

Job description

The CurrentBurger Sous Chef at The Cooper is responsible for supporting the team and assisting in developing the culinary concept for the specified outlet. This position, reporting to the Chef de Cuisine, will supervise, coordinate, and maintain the menu creation and planning, preparation, and production of all food items in the restaurant. This role helps support managing the outlet kitchen operations, colleagues, and cuisine.

DUTIES & RESPONSIBILITIES

• Support senior leadership by developing and assuming basic management responsibilities.
• Act as liaison between all departments within the culinary division and all other hotel departments.
• Supervise the preparation and cooking of various food items.
• Develop and implement creative menu items that adhere to CP brand standards.
• Plan, coordinate & implement special events and holiday functions.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring.
• May manage other key culinary roles, including supervisors and other less senior Sous Chefs.
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.
• Monitor food production, ordering, cost, and quality and consistency daily.
• Ensure proper safety and sanitation of all kitchen facilities and equipment.

REQUIRED SKILLS & EXPERIENCE

• Minimum 2 years of experience in a culinary leadership position in a high-volume restaurant, hotel, conference center or resort.
• Experience in luxury & quality environment.
• Ability to work in all stations in the kitchen.
• Effective communication in English with guests, management, and employees.
• Ability to work a ten-hour shift, five or six days per week, in hot, noisy, and crowded conditions.
• Basic mathematical calculations.
• Knowledge of food cost controls.
• Computer proficiency.
• Legible communication.
• Analytical problem‑solving and good judgment under high pressure or emergencies.
• Timely, accurate, and thorough work.
• Ability to work effectively with senior management, colleagues, subordinates, and individuals inside and outside the hotel.
• Recognize and respond to guests’ and employees’ needs for satisfaction.
• Attention to detail.
• Proficiency with the property management system.
• Independent work without direct supervision.
• Motivation of hotel staff and team cohesion.
• Prioritization and organization of work assignments and delegation.
• Remain calm, courteous and professional with demanding or difficult guests or situations.
• Knowledge of fire and building codes.

PHYSICAL REQUIREMENTS

• Regular standing, walking, talking, hearing; use of hands to finger, handle, feel, and reach.
• Frequent sitting, climbing, balancing, stooping, kneeling, and crouching.
• Manual dexterity to operate standard kitchen equipment.
• Full range of hearing, vision, taste and smell.
• Ability to lift, push, pull and move equipment, supplies, etc., more than 75 pounds.
• Problem solving, conflict handling, and effective decision‑making under pressure.
• Reasonable accommodation for individuals with disabilities may be made.

EEO STATEMENT

BHCis an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E‑Verify.