Job Overview
Employment Type
Full-time
Benefits
Equal Employment Opportunity Employer
Full-time position
in-person work environment
Job Description
BHC is a well-established company recognized for its commitment to excellence and quality in the hospitality industry. With a focus on delivering outstanding culinary experiences, BHC operates through well-coordinated teams and state-of-the-art kitchen facilities. Known for its vibrant work culture and dynamic environment, BHC provides a supportive workplace where employees are encouraged to grow professionally and develop their skills. As an equal employment opportunity employer, BHC values diversity and inclusivity and fosters a respectful and collaborative atmosphere for all team members. The company also complies with all legal requirements and participates in E-Verify to ensure lawful employment practices. BHC offers... Show More
Job Requirements
- Proficient knife skills
- Knowledge of the five mother sauces and other hot and cold sauce making techniques
- Full knowledge of basic cooking techniques including soups, sautéing, grilling, frying, roasting, braising, poaching, and vegetable treatments
- Minimum 3-6 years of experience in similar kitchen or hotel operations
- Must be able to lift at least 70 pounds
- Must be able to stand for up to 8 hours per shift
- Ability to resolve problems, handle conflict, and make decisions under pressure
Job Qualifications
- Proficient knife skills
- Knowledge of the five mother sauces and other hot and cold sauce making techniques including stocks, dressings, thickening agents, applications, and marinades
- Full knowledge of basic cooking techniques including soups, sautéing, grilling, frying, roasting, braising, poaching, and vegetable treatments
- Ability to teach culinary skills to other team members
- Minimum 3-6 years of experience in similar kitchen or hotel operations
Job Duties
- Operate, maintain, and properly clean kitchen equipment such as deep fryer, broiler, stove, steamer, food processor, mixer, meat and cheese slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill
- Run the day-to-day operation of the assigned station in the kitchen
- Assist in creating and preparing menu items and specials
- Communicate with the Sous Chefs and the Chef de Cuisine regarding menu items, problem situations, or shortages
- Work closely and help create standard recipes and plate presentations to maintain standards of quality in production and presentation
- Store and rotate items properly
- Ensure a clean, neat, and organized work area
- Perform other tasks or projects as assigned
- Follow all guidelines for timely food service to guests
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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