Sous Chef, Crossing

Position: Sous Chef, The Crossing
The Sous Chefs at The Cooper are responsible for supporting the team and assisting in developing the culinary concept for the specified outlet. This position, reporting to the Chef de Cuisine, will supervise, coordinate, and maintain the menu creation and planning, preparation, and production of all food items in the restaurant. This role helps support managing the outlet kitchen operations, colleagues, and cuisine.
** Responsibilities
* ** 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 holiday functions.
* Manage hourly kitchen employees through scheduling, payroll, 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, cost, and quality and consistency daily.
* Ensure proper safety and sanitation of all kitchen facilities and equipment.
** Qualifications
* ** High school education, GED, or equivalent experience required. Bachelor’s degree or Culinary Arts Management preferred.
* 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.
** Skills
* ** 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 & Mental Requirements
*** 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.

* 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.
* Beemok Hospitality Collection (BHC) is a purpose-driven portfolio of hotels, restaurants, and cultural landmarks in Charleston. Founded in 2021, BHC is guided by the belief that hospitality is at its finest when it creates enduring, meaningful connections. The journey began with the revitalization of The Charleston Place and has since grown to include Sorelle, The Riviera Theater, Credit One Stadium, American Gardens, and the upcoming waterfront hotel, The Cooper.

Each property reflects BHC’s vision of hospitality as a way to connect people, celebrate culture, and carry Charleston forward.### Get in Touch We’d love to hear from you. Share your experience, and if your skills align with our opportunities, a member of our recruitment team will be in touch.
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