Sous Chef - CurrentBurger

The Sous Chef at CurrentBurger will supervise, coordinate, and maintain the menu 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.
• Supervise the preparation and cooking of various food items.
• Develop and implement creative menu items that adhere to 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
• 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 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.

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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.