Malone's - Sous 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.

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.

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.