What are the responsibilities and job description for the Sorelle Sous Chef position at The Cooper?
Duties & Responsibilities
Culinary Leadership & Execution
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.
Culinary Leadership & Execution
- Lead the preparation and execution of banquet menus, including plated dinners, buffets, and specialty stations.
- Ensure consistency in flavor, presentation, and portioning across all event dishes.
- Supervise mise en place and prep schedules for banquet functions.
- Innovate and refine menu offerings in collaboration with the Chef de Cuisine and Executive Chef.
- Oversee culinary setup, service, and breakdown for events.
- Ensure timely execution aligned with event timelines and guest expectations.
- Participate in tastings, planning meetings, and client consultations as needed.
- Maintain a strong understanding of luxury service standards and current culinary trends.
- Supervise and mentor Cook 1s, Cook 2s, and culinary interns.
- Foster a respectful and inclusive kitchen culture focused on growth and excellence.
- Communicate clearly and effectively with culinary and service teams.
- Provide feedback and coaching to support team development.
- Uphold all food safety and sanitation protocols, including HACCP standards.
- Ensure proper labeling, storage, and rotation of ingredients.
- Maintain The Cooper’s brand standards for cleanliness and personal appearance.
- Minimum 4 years of experience in restaurant kitchens, with at least 1 year in a supervisory role.
- Strong leadership and organizational skills.
- Culinary degree or formal training preferred.
- ServSafe Certification required.
- Proficient in managing high-volume prep and service across multiple meal periods.
- Excellent knife skills and familiarity with professional kitchen equipment.
- Ability to work evenings, weekends, and holidays as needed.
- Positive, collaborative mindset with a passion for hospitality.
- Ability to work in varied temperatures (freezers to hot kitchens).
- Must stand for extended periods and move quickly in a fast-paced environment.
- Lift, push, and pull up to 70 lbs occasionally.
- Manual dexterity and visual acuity for food preparation and safety.
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.