Cook II,Chef Daniel Humm X The Charleston Place Position in North

BHC is a well-established hospitality company recognized for delivering exceptional guest experiences across its diverse range of hotel properties. Known for its commitment to excellence, safety, and operational efficiency, BHC places strong emphasis on maintaining the highest standards of culinary arts and kitchen management. With a rich portfolio that spans various hotel operations and services, the company values skillful and dedicated professionals who contribute positively to its reputation and service quality. BHC fosters an inclusive and supportive working environment, emphasizing equal employment opportunities and adherence to merit-based hiring practices. The company also participates in E-Verify, demonstrating its commitment to lawful employment practices and compliance with federal regulations. The role of Cook II at BHC is integral to the success of its kitchen operations, demanding both leadership capabilities and culinary expertise. This position involves overseeing and managing team members within the designated kitchen areas as well as the general kitchen space. A Cook II ensures the consistent preparation of high-quality food items by adhering to established recipes, production methods, portion controls, and presentation standards. The role requires proficiency in operating, maintaining, and cleaning a broad range of kitchen equipment including deep fryers, broilers, stoves, steamers, food processors, mixers, slicers, ovens, steam tables, tilt kettles, waffle irons, and flat-top grills. Moreover, maintaining a safe and sanitary kitchen environment is a key responsibility, as it directly impacts the health and safety of guests and staff. In addition to managing daily food preparation and kitchen sanitation, the Cook II is expected to label and date all food containers, rotate stock according to policy, check par levels for shifts, and communicate inventory shortages effectively with chefs and the front-of-house team. Food waste is minimized by ensuring proper storage of unused food items, reflecting BHC’s commitment to operational efficiency. Strong knowledge of health codes and the ability to adapt to new cooking stations within a short time frame underscore the meticulous organizational skills and sense of urgency required in this role. The Cook II position offers a dynamic work environment, requiring continuous standing and physical endurance, as well as clear communication and teamwork skills to coordinate effectively with colleagues. This position is suited for individuals with a minimum of 2-4 years of relevant kitchen or hotel operations experience and a strong foundational understanding of cooking techniques and knife skills. The physical demands include lifting heavy equipment and supplies, maintaining focus during busy periods, and ensuring smooth kitchen operations without compromising quality or safety. Being a Cook II at BHC extends beyond routine cooking tasks; it represents an opportunity to be part of a team dedicated to culinary excellence and guest satisfaction within the hospitality industry. This employment opportunity fosters career growth and continuous learning in a professional setting where standards are high and the work environment supports employee wellbeing and collaboration.

• High school diploma or equivalent
• Minimum 2-4 years of experience in similar kitchen or hotel operations
• Ability to lift equipment and supplies of at least 70 pounds
• Ability to stand continuously for up to 8 hours per shift
• Ability to resolve problems, handle conflict, and make effective decisions under pressure
• Clear vision for reading reports and overseeing activities
• Good hearing for effective communication
• Ability to work on feet for extended periods during peak hours
• Attention to detail
• Strong sense of urgency