Culinary & Kitchen Production·Confirmed live in the last 24 hours·
Full-timeLexington, KY, USA$25 /hr
About the Job
Requirements
At least one year of related experience, or a one-year certificate from a college or technical school in a related field, or an equivalent combination of education and experience.
Participation in the Core Values Training Program at one or more locations; travel may be required, and hotel accommodations are covered.
Ability to communicate effectively in English through reading, writing, and speaking.
Basic computer knowledge and proficiency with Microsoft Word and Excel are required.
Ability to work a flexible schedule, stand continuously for long periods, and work with hot and cold equipment.
Ability to move loads up to 100 pounds through the restaurant; occasional bending, kneeling, and climbing are required.
Responsibilities
Support the Executive Chef in managing and supervising kitchen activities, including food preparation, cooking, and plating, to ensure quality and consistency.
Lead and motivate the culinary team and promote an inclusive work environment that supports collaboration, creativity, and professional growth.
Collaborate with the Executive Chef to develop innovative, seasonally inspired menus using fresh, locally sourced ingredients when possible.
Ensure food is prepared and served according to recipes, portion control guidelines, and presentation standards.
Maintain an organized, efficient kitchen; optimize workflow; and implement systems for inventory management, ordering, and cost control.
Monitor food quality and freshness, participate in inspections, and take corrective action when necessary.
Train and mentor kitchen staff on cooking techniques, safety procedures, and sanitation practices.
Keep up with industry trends and best practices and seek opportunities to enhance culinary skills and knowledge.
Collaborate with the front-of-house team to support communication and efficient service and resolve guest concerns or special requests promptly.
Follow food safety and sanitation regulations and promote a safe, clean working environment.
Desired Qualifications
Spanish-speaking skills are encouraged but not required.
Knowledge of systems such as Toast and 7Shifts is encouraged but not required.
Sous Chef - Malone's Lexington
Starting Hourly Pay - $25 Reports To: Executive Chef
Who We're Looking For -
We are seeking Experienced Line Cooks or current/past Sous Chefs who are looking for a temporary high paying hourly position. This position is temporary and will start out as Lead Line Cook, which can directly lead to a full-time salary Sous Chef position with benefits package in the near future. The intent of this position is to hire the best to fill Malone's 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, Qualifications, and Conditions
Education or Experience – 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.
Training Program – Participation in Core Values Training Program at 1 or more locations, travel may be required, hotel accommodations are covered by BHG.
Language Skills – Ability to effectively communicate through reading, writing, and speaking English; Spanish speaking skills not required but encouraged – Language learning program offered.
Computer Skills – Basic computer knowledge and proficiency of Microsoft programs such as Word and Excel are required, Knowledge of other systems such as Toast and 7Shifts are not required but encouraged.
Work Environment – 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.
Physical Requirements – 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.
Company Overview
BHG is all about creating memorable experiences for every guest, every time. Any restaurant can take an order and offer a refill. At BHG, we want more than an order taker, we want an experience maker. From the time the guest walks in the door until the time that they leave, we need to exceed their expectations 100% of the time. Based in Lexington, KY, Bluegrass Hospitality Group is the home of unique restaurant concepts including Malone’s, Malone’s Prime Events & Receptions, Harry’s, Drake’s, Aqua Sushi, and OBC Kitchen, spanning 6 states and employing over 3000 team members. Though we have many concepts, our Mission is the same: 100% Guest Satisfaction, 100% of the Time. We recognize that our success depends on the quality of people we Hire and Develop and our willingness to radically invest in them by:
Creating Opportunity
Communicating Well
Providing Exceptional Training
Delivering Continuous Feedback and Accountability
Typical 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.