BHC
Operates the kitchen daily with professionalism, respect, efficiency, knowledge, and awareness.
Understand the philosophy of the chef and adhere to all restaurant policies. Mentors & leads junior staff members. Uphold restaurant standards for quality and cleanliness.Act with integrity, honesty, and knowledge that promote the culture, and values of BHC.Operate within the restaurant daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative. **DUTIES & RESPONSIBILITIES:** Strong kitchen and leadership skills with a proven ability to coach and develop staff Apply good judgment, able to bend a rule for a guest to create an excellent experience Ability to handle multiple tasks and prioritize workload in a deadline-driven, demanding environment Most work tasks are performed indoors.
Temperature generally is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.Must be able to stand for a minimum of 8 hours per day. Must be able to sit at a desk for the remaining portion of the shift. Length of time of these tasks may vary from day to day and task to task.Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift, and carry some from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery including slicers, buffalo choppers, grinders, mixers, and other kitchen-related equipment.Ability to physically self-demonstrate culinary techniques, i.e. cutting, cooking principles, plate presentation, safety, and sanitation practices.Must be able to exert well-paced ability in limited space and to reach other locations of the building in a timely basis.Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.**QUALIFICATIONS:** 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 TouchWe’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. #J-18808-Ljbffr
Understand the philosophy of the chef and adhere to all restaurant policies. Mentors & leads junior staff members. Uphold restaurant standards for quality and cleanliness.Act with integrity, honesty, and knowledge that promote the culture, and values of BHC.Operate within the restaurant daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative. **DUTIES & RESPONSIBILITIES:** Strong kitchen and leadership skills with a proven ability to coach and develop staff Apply good judgment, able to bend a rule for a guest to create an excellent experience Ability to handle multiple tasks and prioritize workload in a deadline-driven, demanding environment Most work tasks are performed indoors.
Temperature generally is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.Must be able to stand for a minimum of 8 hours per day. Must be able to sit at a desk for the remaining portion of the shift. Length of time of these tasks may vary from day to day and task to task.Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift, and carry some from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery including slicers, buffalo choppers, grinders, mixers, and other kitchen-related equipment.Ability to physically self-demonstrate culinary techniques, i.e. cutting, cooking principles, plate presentation, safety, and sanitation practices.Must be able to exert well-paced ability in limited space and to reach other locations of the building in a timely basis.Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.**QUALIFICATIONS:** 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 TouchWe’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. #J-18808-Ljbffr