The Cooper
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Pastry Sous Chef
role at
The Cooper .
Overview The Pastry Sous Chef at The Cooper is responsible for operating the pastry kitchen daily with professionalism, respect, efficiency, knowledge, and awareness. They understand the philosophy of the chef and adhere to all restaurant policies, mentor and lead junior staff members, and uphold restaurant standards for quality and cleanliness.
General Expectations
Act with integrity, honesty, and knowledge that promote the culture and values of BHC.
Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times.
Maintain clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.
Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
Operate within the restaurant daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
Understand philosophy of management and owner. Display consistent attention to detail and follow through of all restaurant policies.
Represent the restaurant professionally through effective communication, cooperation, and relationships with all business partners.
Duties & Responsibilities
Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef and Executive Sous Chef.
Assist in the daily management of the entire pastry staff, ensuring quality control measures are being adhered to.
Follow through with Pastry Chef, Executive Sous Chef, and Executive Chef’s orders.
Display strong kitchen and leadership skills with a proven ability to coach and develop staff.
Address and resolve internal staff conflict and nurture a no‑blame culture and cultivate mutual respect.
Encourage employees to come up with operational innovations.
Supervise workers to ensure compliance with occupational, health, and safety standards.
Develop workable solutions to solve routine department and guest‑related problems.
Apply good judgment, able to bend a rule for a guest to create an excellent experience.
React quickly and effectively to unplanned operational needs, while remaining calm under pressure.
Accept the need for flexibility and respond to evolving circumstances.
Handle multiple tasks and prioritize workload in a deadline‑driven, demanding environment.
Physical Demands
Most work tasks are performed indoors. Temperature generally is moderate, but 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 and sit at a desk for the remaining portion of the shift.
Physically handle knives, pots, mirrors, or other display items, grasp, lift, and carry objects up to 50 pounds to any area of the kitchen; perform cutting skills on work surfaces at 3 to 4 feet in height.
Operate kitchen machinery including slicers, buffalo choppers, grinders, mixers, and other equipment.
Demonstrate culinary techniques such as cutting, cooking principles, plate presentation, safety, and sanitation practices.
Work in environments with sufficient noise that may require raising voice to be heard.
Move efficiently in limited space, reach other locations, and maintain pace.
Lift up to 30 lbs on a regular basis; push and pull carts and equipment weighing up to 250 lbs occasionally.
Bend, stoop, squat, and stretch to fulfill cleaning tasks occasionally.
Perform tasks requiring manual dexterity: writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, visual acuity.
Use office equipment such as computers, printers, a 10‑key adding machine, electric typewriter, multi‑line touch‑tone phone, filing cabinets, fax machines, photocopiers, dolly, and other equipment as needed.
Qualifications
Minimum of 2 years of kitchen preparation and cooking in a fine‑dining restaurant.
Clear verbal and written communication skills.
Able to work in a standing position for long periods (minimum 8 hours a day).
Able to reach, bend, and frequently lift up to 30 pounds.
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Hospitality
EEO Statement 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.
Referrals increase your chances of interviewing at The Cooper by 2×.
Location: Charleston, SC | Salary: $80,000.00‑$90,000.00.
#J-18808-Ljbffr
Pastry Sous Chef
role at
The Cooper .
Overview The Pastry Sous Chef at The Cooper is responsible for operating the pastry kitchen daily with professionalism, respect, efficiency, knowledge, and awareness. They understand the philosophy of the chef and adhere to all restaurant policies, mentor and lead junior staff members, and uphold restaurant standards for quality and cleanliness.
General Expectations
Act with integrity, honesty, and knowledge that promote the culture and values of BHC.
Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times.
Maintain clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.
Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
Operate within the restaurant daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
Understand philosophy of management and owner. Display consistent attention to detail and follow through of all restaurant policies.
Represent the restaurant professionally through effective communication, cooperation, and relationships with all business partners.
Duties & Responsibilities
Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef and Executive Sous Chef.
Assist in the daily management of the entire pastry staff, ensuring quality control measures are being adhered to.
Follow through with Pastry Chef, Executive Sous Chef, and Executive Chef’s orders.
Display strong kitchen and leadership skills with a proven ability to coach and develop staff.
Address and resolve internal staff conflict and nurture a no‑blame culture and cultivate mutual respect.
Encourage employees to come up with operational innovations.
Supervise workers to ensure compliance with occupational, health, and safety standards.
Develop workable solutions to solve routine department and guest‑related problems.
Apply good judgment, able to bend a rule for a guest to create an excellent experience.
React quickly and effectively to unplanned operational needs, while remaining calm under pressure.
Accept the need for flexibility and respond to evolving circumstances.
Handle multiple tasks and prioritize workload in a deadline‑driven, demanding environment.
Physical Demands
Most work tasks are performed indoors. Temperature generally is moderate, but 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 and sit at a desk for the remaining portion of the shift.
Physically handle knives, pots, mirrors, or other display items, grasp, lift, and carry objects up to 50 pounds to any area of the kitchen; perform cutting skills on work surfaces at 3 to 4 feet in height.
Operate kitchen machinery including slicers, buffalo choppers, grinders, mixers, and other equipment.
Demonstrate culinary techniques such as cutting, cooking principles, plate presentation, safety, and sanitation practices.
Work in environments with sufficient noise that may require raising voice to be heard.
Move efficiently in limited space, reach other locations, and maintain pace.
Lift up to 30 lbs on a regular basis; push and pull carts and equipment weighing up to 250 lbs occasionally.
Bend, stoop, squat, and stretch to fulfill cleaning tasks occasionally.
Perform tasks requiring manual dexterity: writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, visual acuity.
Use office equipment such as computers, printers, a 10‑key adding machine, electric typewriter, multi‑line touch‑tone phone, filing cabinets, fax machines, photocopiers, dolly, and other equipment as needed.
Qualifications
Minimum of 2 years of kitchen preparation and cooking in a fine‑dining restaurant.
Clear verbal and written communication skills.
Able to work in a standing position for long periods (minimum 8 hours a day).
Able to reach, bend, and frequently lift up to 30 pounds.
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Hospitality
EEO Statement 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.
Referrals increase your chances of interviewing at The Cooper by 2×.
Location: Charleston, SC | Salary: $80,000.00‑$90,000.00.
#J-18808-Ljbffr