BHG | Careers
$52,000–$52,000 year
On-site · Lexington, Kentucky, United States
Job Summary
Lead Line Cook to Sous Chef role at Malone's Lexington, supporting the Executive Chef in managing kitchen activities, including food preparation, cooking, and plating to ensure exceptional quality and consistency. Lead and motivate the culinary team in a positive, inclusive environment; collaborate with the Executive Chef to develop innovative, seasonally inspired menus using fresh, locally sourced ingredients; ensure all items are prepared and served according to established recipes, portion controls, and presentation standards. Maintain an organized kitchen, optimize workflow, and implement systems for inventory management, ordering, and cost control. Monitor food quality and freshness, participate in inspections, and take corrective actions as needed. Assist in training and mentoring staff on cooking techniques, safety procedures, and sanitation practices. Stay current with industry trends and best practices to enhance culinary skills and knowledge. Coordinate with front-of-house to ensure smooth service and address guest concerns or special requests. Adhere to all food safety and sanitation regulations and promote a safe, clean working environment.
Required Qualifications
- 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
- Participation in Core Values Training Program at 1 or more locations; travel may be required; hotel accommodations are covered by BHG
- Language Skills – English reading, writing, speaking; Spanish encouraged
- Computer Skills – Proficiency in Microsoft Word and Excel; familiarity with Toast and 7Shifts encouraged
- Work Environment – flexible schedule; able to stand for long periods; ability to handle hot and cold equipment
- Physical Requirements – lift up to 100 lbs; bending, kneeling, climbing as needed
- Typical responsibilities – support Executive Chef, lead culinary team, menu development, ensure recipes and portion controls, inventory management, cost control, training and mentoring, collaboration with front-of-house, adherence to food safety and sanitation regulations
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