Job Overview
Employment Type
Temporary
Full-time
Hourly
Compensation
Hourly
Range $25.00 - $1.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
Hotel accommodations for training
Job Description
Bluegrass Hospitality Group (BHG) is a leading hospitality company based in Lexington, Kentucky, known for its dedication to creating memorable dining experiences across multiple unique restaurant concepts. BHG operates a variety of establishments including Malone's, Malone's Prime Events & Receptions, Harry's, Drake's, Aqua Sushi, and OBC Kitchen, spanning six states and employing over 3,000 team members. The core mission of BHG is to deliver 100% Guest Satisfaction, 100% of the Time, which is the driving force behind its commitment to quality and exceptional service. The company places great emphasis on hiring and developing talented individuals, providing ample opportunities for growth, effective communication, exceptional training, continuous feedback, and accountability to ensure the success and satisfaction of both guests and employees alike.
The Sous Chef position at Malone's Lexington offers an exciting opportunity for experienced line cooks or current and former sous chefs seeking a temporary high-paying hourly role with a pathway to a full-time salaried Sous Chef position complete with benefits. Starting at $25 per hour, this role reports directly to the Executive Chef and initially begins as Lead Line Cook. It is designed to attract top talent in anticipation of expanding the Sous Chef team. Candidates who embody the company’s mission and values, including humility, encouragement, care, personable interactions, and a focus on teamwork, are ideal.
In this role, the Sous Chef will support the Executive Chef in overseeing all kitchen operations, managing food preparation, cooking, and plating to maintain outstanding quality and consistency. Leadership and motivation of the culinary team are essential to foster a collaborative and innovative workplace culture. The Sous Chef will work closely with the Executive Chef to develop innovative menus that highlight seasonal and locally sourced ingredients, ensuring that each dish meets strict standards of taste, presentation, and portion control.
The job requires maintaining an organized kitchen environment, optimizing workflow, and managing inventory and cost controls effectively. Regular quality inspections and swift corrective actions contribute to upholding the highest standards. Furthermore, the Sous Chef plays a significant role in training kitchen staff in cooking techniques, safety procedures, and sanitation guidelines while staying abreast of industry trends to continually enhance culinary expertise.
Communication with front-of-house teams is crucial to ensure smooth service and prompt resolution of any guest concerns or special requests. Adherence to all food safety and sanitation regulations is a top priority to maintain a safe and clean kitchen. Physical demands include the ability to stand for long periods, work with hot and cold kitchen equipment, and move loads up to 100 pounds.
Overall, the Sous Chef at Malone's Lexington is a pivotal role offering professional growth within a dynamic and supportive hospitality group that values its employees and strives for culinary excellence and outstanding guest experiences.
The Sous Chef position at Malone's Lexington offers an exciting opportunity for experienced line cooks or current and former sous chefs seeking a temporary high-paying hourly role with a pathway to a full-time salaried Sous Chef position complete with benefits. Starting at $25 per hour, this role reports directly to the Executive Chef and initially begins as Lead Line Cook. It is designed to attract top talent in anticipation of expanding the Sous Chef team. Candidates who embody the company’s mission and values, including humility, encouragement, care, personable interactions, and a focus on teamwork, are ideal.
In this role, the Sous Chef will support the Executive Chef in overseeing all kitchen operations, managing food preparation, cooking, and plating to maintain outstanding quality and consistency. Leadership and motivation of the culinary team are essential to foster a collaborative and innovative workplace culture. The Sous Chef will work closely with the Executive Chef to develop innovative menus that highlight seasonal and locally sourced ingredients, ensuring that each dish meets strict standards of taste, presentation, and portion control.
The job requires maintaining an organized kitchen environment, optimizing workflow, and managing inventory and cost controls effectively. Regular quality inspections and swift corrective actions contribute to upholding the highest standards. Furthermore, the Sous Chef plays a significant role in training kitchen staff in cooking techniques, safety procedures, and sanitation guidelines while staying abreast of industry trends to continually enhance culinary expertise.
Communication with front-of-house teams is crucial to ensure smooth service and prompt resolution of any guest concerns or special requests. Adherence to all food safety and sanitation regulations is a top priority to maintain a safe and clean kitchen. Physical demands include the ability to stand for long periods, work with hot and cold kitchen equipment, and move loads up to 100 pounds.
Overall, the Sous Chef at Malone's Lexington is a pivotal role offering professional growth within a dynamic and supportive hospitality group that values its employees and strives for culinary excellence and outstanding guest experiences.
Job Requirements
- Minimum of one-year related experience
- One year certificate from college or technical school in related field or equivalent combination of education and experience
- Participation in Core Values Training Program at one or more locations with potential travel
- Ability to effectively communicate through reading writing and speaking English
- Basic computer knowledge and proficiency with Microsoft Word and Excel
- Ability to work a flexible schedule and stand for long periods
- Comfortable working with hot and cold kitchen equipment
- Ability to move loads up to 100 pounds
- Ability to bend kneel and climb as required
Job Qualifications
- Minimum of one-year related experience or one year certificate from college or technical school in related field or equivalent combination of education and experience
- Participation in Core Values Training Program at one or more locations travel may be required hotel accommodations are covered by BHG
- Ability to effectively communicate through reading writing and speaking English Spanish speaking skills not required but encouraged language learning program offered
- Basic computer knowledge and proficiency of Microsoft programs such as Word and Excel required knowledge of other systems such as Toast and 7Shifts encouraged
Job Duties
- Support the Executive Chef in managing and supervising all kitchen activities including food preparation cooking and plating to ensure exceptional quality and consistency
- Lead and motivate the culinary team promoting a positive inclusive work environment that fosters collaboration creativity and professional growth
- Collaborate with the Executive Chef to develop innovative and seasonally inspired menus using fresh locally sourced ingredients whenever possible
- Ensure all food items are prepared and served in accordance with established recipes portion control guidelines and presentation standards
- Maintain a well-organized and efficient kitchen optimizing workflow and implementing effective systems for inventory management ordering and cost control
- Monitor food quality and freshness actively participating in regular inspections and taking appropriate corrective actions when necessary
- Assist in training and mentoring kitchen staff providing guidance on proper cooking techniques safety procedures and sanitation practices
- Stay up to date with industry trends and best practices continuously seeking opportunities to enhance culinary skills and knowledge
- Collaborate with the front-of-house team to ensure smooth communication efficient service and prompt resolution of any guest concerns or special requests
- Adhere to all food safety and sanitation regulations promoting a safe and clean working environment
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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