Malone's Sous Chef - Louisville

• 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.

• Creating Opportunity
• Communicating Well
• Providing Exceptional Training
• Delivering Continuous Feedback and Accountability

• 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.

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