Sous Chef - Sorelle

Beemok Hospitality Holdings LLC; Charleston (SC); On-site; USD 55,000 - 75,000; Full time

Job summary

Beemok Hospitality Holdings LLC is seeking a Sous Chef for Sorelle to support the culinary team and develop the outlet's concept. Reporting to the Chef de Cuisine, you will supervise menu creation, preparation, and production while guiding staff and maintaining kitchen operations in a luxury setting.

You will lead in a high-volume environment, supervise stations, and collaborate with departments to meet brand standards, guest satisfaction, and safety requirements.

Qualifications

• Minimum 2 years in a culinary leadership role in a high-volume setting.
• Luxury and quality environment experience required.
• Ability to work in all kitchen stations.
• Strong English communication with guests and staff.
• Ability to work ten-hour shifts, five or six days per week in hot, noisy conditions.
• Knowledge of food cost controls and basic math; computer proficiency.

Responsibilities

• Support senior leadership by developing and assuming basic management responsibilities.
• Liaise between culinary and other hotel departments.
• Supervise preparation and cooking of various food items.
• Develop and implement creative menu items aligned with brand standards.
• Plan and execute special events and holiday functions.
• Manage hourly kitchen staff through scheduling, payroll, training, coaching, and hiring.
• Lead and coach the team toward exceptional guest service and employee satisfaction.
• Monitor daily food production, costs, and quality; ensure safety and sanitation.

Skills

Leadership

Communication

All-stations competency

Math basics

Computer proficiency

English fluency

Tools

Property management system

Job description

The Sous Chef at Sorelle 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.Assume the role of 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 ChefsLead 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 working in a culinary leadership position required in a high-volume restaurant, hotel, conference center, or resort.Experience in the luxury & quality environment required.Ability to work in all stations in the kitchen.Ability to satisfactorily communicate in English with guests, management, and employees to their understanding.Ability to work a ten-hour shift, five or six days per week, in hot, noisy, and crowded conditions.Ability to compute basic mathematical calculations.Knowledge of food cost controls. Computer proficient.Ability to provide legible communication. Ability to think clearly, analyze, and resolve problems, and exercise good judgment under high pressure or emergency situations.Ability to complete work in a timely, accurate, and thorough manner.Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel.Ability to ascertain guests’/employees’ needs and comply with such to ensure guest/employee satisfaction.Ability to focus on details.Ability to input and access information into the property management system. Ability to work without direct supervision.Ability to motivate hotel staff and maintain a cohesive team.Ability to prioritize and organize work assignments, delegate work.Ability to remain calm, courteous, and professional with demanding/difficult guests and/or situations.Knowledge of fire and building codes.PHYSICAL REQUIREMENTS:The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:Regularly required to stand, walk, talk, and hear; frequently required to use hands to finger, handle, feel, and reach with hands and arms; frequently required to sit, climb, or balance, stoop, kneel, and crouch.Requires manual dexterity sufficient to operate standard kitchen and cooking equipment.Requires a full range of hearing, vision, taste, and smell.Must be able to lift, push, pull, and move equipment, supplies, etc., more than 75 pounds.Must be able to resolve problems, handle conflict, and make effective decisions under pressure.Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions._______________________________________________________________________________BHC is 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.