Malone's Sous Chef - Louisville

Bluegrass Hospitality Group•Louisville, KY

11d•Onsite

About The Position

This is a temporary, high-paying hourly position for experienced Line Cooks or current/past Sous Chefs. It begins as a Lead Line Cook role with the potential to transition into a full-time salary Sous Chef position with a benefits package. The company aims to hire the best candidates to fill upcoming Sous Chef positions. The ideal candidate will embody the company’s mission of 100% Guest Satisfaction, 100% of the Time and reflect the qualities of an Ideal BHG Employee: Humility, Encouraging, Caring, Personable, and Teamwork Oriented.

Requirements

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.
Ability to effectively communicate through reading, writing, and speaking English.
Basic computer knowledge and proficiency of Microsoft programs such as Word and Excel are required.
Must be able to work a flexible schedule.
Must be able to continuously stand for long periods of time.
Comfortable working with hot equipment such as hot wells and cold equipment such as walk-in coolers.
Must be able to move loads up to 100 lbs. through the restaurant.
Bending, kneeling, and climbing to reach equipment and products will occasionally be required.

Nice To Haves

Spanish speaking skills
Knowledge of other systems such as Toast and 7Shifts

Responsibilities

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.