Sous Chef - The Charleston Grill

Charleston Place, UT, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $47,100.00 - $63,600.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee training and development programs

Opportunities for career advancement

Supportive and inclusive work environment

Employee Discounts

Job Description

BHC is a reputable and inclusive hospitality company known for its commitment to excellence and guest satisfaction. As a leader in the luxury hotel and resort industry, BHC focuses on delivering exceptional culinary experiences through innovative cuisine and impeccable service. The company emphasizes a collaborative and supportive work environment where team members are encouraged to grow professionally and contribute to the brand's high standards. BHC maintains a strong reputation for quality, diversity, and attention to detail, which is reflected in its culinary offerings across all its outlets.

The Sous Chef position at BHC is a vital leadership ro... Show More

Job Requirements

Minimum 2 years of experience in culinary leadership
Experience in luxury and high-quality environments
Proficient in working all kitchen stations
Strong English communication skills
Ability to work ten-hour shifts, five or six days per week
Basic math skills
Knowledge of food cost controls
Computer proficiency
Strong problem-solving and communication skills
Ability to work independently and prioritize tasks
Ability to maintain professionalism under pressure
Knowledge of fire and building codes

Job Qualifications

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 kitchen
Ability to satisfactorily communicate in English with guests, management, and employees
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’ and employees’ needs and comply with such to ensure guest and employee satisfaction
Ability to focus on details
Ability to work without direct supervision
Ability to prioritize and organize work assignments, delegate work
Ability to remain calm, courteous, and professional with demanding or difficult guests and/or situations
Knowledge of fire and building codes

Job Duties

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 PDR
Manage hourly kitchen employees through 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, quality and consistency daily
Ensure proper safety and sanitation of all kitchen facilities and equipment is up to standards with the executive steward’s assistance

Job Location

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