Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
performance bonuses
Job Description
HHM Hotels is a renowned hospitality group recognized for its commitment to excellence in the food and beverage sector across a diverse portfolio of upscale hotels. With a focus on delivering exceptional culinary experiences, HHM Hotels embodies core principles such as People Are Our Capability, Hearts That Serve, Only Excellence, Stay Nimble, and Own It. Known for fostering a culture of innovation, safety, sustainability, and professional development, HHM Hotels strives to maintain its position as a leader in the hospitality industry by upholding high standards in its operations and guest services.
The Executive Sous Chef role at HHM Hotels presents an exciting opportunity for culinary professionals to join a dynamic team dedicated to culinary excellence and operational success. This position supports and assists the Executive Chef by managing daily kitchen operations, focusing on staff leadership, food quality consistency, and operational efficiency. The Executive Sous Chef plays a pivotal role in ensuring that all food products meet stringent standards for taste, presentation, and safety according to established recipes and company protocols.
Working under the guidance of the Executive Chef, the Executive Sous Chef is responsible for interviewing, selecting, training, scheduling, coaching, and supporting culinary and stewarding staff to deliver exceptional results aligned with HHM’s brand values and core principles. The role demands strong leadership in managing food production efficiently while collaborating with team members to develop innovative menu items and test recipes that enhance the culinary offerings at HHM Hotels.
The position involves maintaining strict oversight of kitchen sanitation and food safety procedures, ensuring compliance with all health regulations, and sustaining a clean and organized kitchen environment through regular inspections and preventive maintenance systems. The Executive Sous Chef also supervises stewarding operations and manages essential inventories including food, beverages, glassware, china, supplies, chemicals, equipment, and tools to optimize operational readiness and minimize waste.
In addition to operational duties, the Executive Sous Chef actively participates in daily meetings such as Banquet Event Orders (BEO), AM Stand-Up, and Food and Beverage meetings to ensure clear communication and coordination across departments. Regular divisional and departmental staff meetings further solidify team engagement and continuous improvement efforts. The role also embraces HHM’s EarthView sustainability program, emphasizing environmentally responsible practices in the kitchen.
Physically demanding, the role requires the ability to work in diverse and sometimes extreme kitchen environments, including freezers and hot kitchens, demonstrating resilience and stamina. HHM Hotels values its workforce and encourages safe working habits, adherence to OSHA standards, and proper use of safety equipment to safeguard employee health and welfare.
This position typically calls for a degree or certification from an accredited culinary program and at least three years of managerial experience within an upscale or high-volume foodservice establishment. Career advancement opportunities within HHM Hotels include possible progression to Executive Chef or Food and Beverage Director roles for those demonstrating leadership, innovation, and commitment to excellence.
Overall, the Executive Sous Chef role at HHM Hotels is ideal for motivated culinary professionals seeking to develop their careers in a prestigious hospitality environment that champions quality, service, sustainability, and operational excellence.
The Executive Sous Chef role at HHM Hotels presents an exciting opportunity for culinary professionals to join a dynamic team dedicated to culinary excellence and operational success. This position supports and assists the Executive Chef by managing daily kitchen operations, focusing on staff leadership, food quality consistency, and operational efficiency. The Executive Sous Chef plays a pivotal role in ensuring that all food products meet stringent standards for taste, presentation, and safety according to established recipes and company protocols.
Working under the guidance of the Executive Chef, the Executive Sous Chef is responsible for interviewing, selecting, training, scheduling, coaching, and supporting culinary and stewarding staff to deliver exceptional results aligned with HHM’s brand values and core principles. The role demands strong leadership in managing food production efficiently while collaborating with team members to develop innovative menu items and test recipes that enhance the culinary offerings at HHM Hotels.
The position involves maintaining strict oversight of kitchen sanitation and food safety procedures, ensuring compliance with all health regulations, and sustaining a clean and organized kitchen environment through regular inspections and preventive maintenance systems. The Executive Sous Chef also supervises stewarding operations and manages essential inventories including food, beverages, glassware, china, supplies, chemicals, equipment, and tools to optimize operational readiness and minimize waste.
In addition to operational duties, the Executive Sous Chef actively participates in daily meetings such as Banquet Event Orders (BEO), AM Stand-Up, and Food and Beverage meetings to ensure clear communication and coordination across departments. Regular divisional and departmental staff meetings further solidify team engagement and continuous improvement efforts. The role also embraces HHM’s EarthView sustainability program, emphasizing environmentally responsible practices in the kitchen.
Physically demanding, the role requires the ability to work in diverse and sometimes extreme kitchen environments, including freezers and hot kitchens, demonstrating resilience and stamina. HHM Hotels values its workforce and encourages safe working habits, adherence to OSHA standards, and proper use of safety equipment to safeguard employee health and welfare.
This position typically calls for a degree or certification from an accredited culinary program and at least three years of managerial experience within an upscale or high-volume foodservice establishment. Career advancement opportunities within HHM Hotels include possible progression to Executive Chef or Food and Beverage Director roles for those demonstrating leadership, innovation, and commitment to excellence.
Overall, the Executive Sous Chef role at HHM Hotels is ideal for motivated culinary professionals seeking to develop their careers in a prestigious hospitality environment that champions quality, service, sustainability, and operational excellence.
Job Requirements
- Degree or certification from an accredited culinary program preferred
- 3 years experience in a managerial position of an upscale and or high-volume foodservice establishment required
- Work schedule varies and will include working on holidays and weekends
- Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching
- Must be able to work in varied and extreme temperatures including freezers (-10F) and kitchens (90F), possibly for one hour or more
Job Qualifications
- Degree or certification from an accredited culinary program preferred
- Minimum 3 years of managerial experience in an upscale or high-volume foodservice establishment
- Proven ability to lead and develop culinary teams effectively
- Strong knowledge of food safety and sanitation standards
- Excellent skills in menu development and recipe testing
- Ability to manage kitchen inventories and stewarding operations
- Strong communication and interpersonal skills
- Commitment to sustainability practices and workplace safety
Job Duties
- Interview, select, train, schedule, coach and support associates ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values
- Oversee and direct food production in a timely and efficient manner
- Collaborate with others to develop new menu items, create and test recipes
- Ensure that all food products are consistently prepared and served according to recipes, portioning, cooking, and serving standards
- Manage and hold others accountable for food safety, food handling, and sanitation requirements
- Train, develop and evaluate staff with regard to proper use of standard kitchen equipment and tools, techniques and skills, to include the methods of cooking, garnishes, and portion sizing
- Supervise the stewarding operation
- Maintain kitchen at the level necessary to meet or exceed the company standards for quality, service, and cleanliness by personal inspection and following kitchen’s preventative maintenance program
- Responsible for kitchen inventories including food, beverage, glass, china, supplies, chemicals, equipment, and tools
- Attend daily or regular meetings such as BEO, AM Stand Up and F&B meetings
- Conduct divisional or departmental staff meetings on a regular basis
- Follow sustainability guidelines and practices related to HHM’s EarthView program
- Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards
- Perform other duties as requested by management
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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