Job Overview
Employment Type
Full-time
Compensation
Salary
Range $120,000.00 - $130,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible schedule
Job Description
HHM Hotels is a distinguished hospitality management company renowned for delivering exceptional guest experiences across its diverse portfolio of luxury hotels and resorts. Emphasizing operational excellence and innovative service, HHM Hotels is committed to fostering a culture of professionalism, teamwork, and continuous development. The company is dedicated to sustainability, community engagement, and upholding the highest standards within the hospitality industry. With properties located in prime destinations, HHM Hotels blends classic elegance with modern amenities to create memorable stays for business and leisure travelers alike. HHM Hotels manages all aspects of hotel operations with integrity, emphasizing employee growth and customer satisfaction as core pillars of its success.
The Executive Sous Chef role at HHM Hotels is a pivotal leadership position within the culinary team, directly supporting the Executive Chef to ensure seamless kitchen operations. This full-time position focuses on the management of culinary and stewarding staff to uphold food consistency, quality standards, and operational efficiency. The Executive Sous Chef plays a critical role in menu development, recipe testing, food preparation, and adherence to established food safety and sanitation regulations. They are also instrumental in training and coaching kitchen personnel, maintaining inventory control, and ensuring that the kitchen environment meets company standards for cleanliness and quality. This position offers a clear career path with advancement opportunities to Executive Chef and Food and Beverage Director roles.
In this role, the Executive Sous Chef will conduct staff interviews, oversee scheduling, and ensure that all team members perform to the company’s core values and standards. They will collaborate with culinary teams to innovate menu offerings, supervise stewarding operations, and manage daily kitchen inventories including food, beverage, and equipment supplies. The Executive Sous Chef also has a responsibility to support HHM Hotels’ EarthView sustainability initiatives and maintain compliance with OSHA and MSDS safety guidelines. The working environment is dynamic and physically demanding, requiring the ability to manage multiple tasks in a fast-paced setting while standing for long periods and working under varying temperature conditions. This position is ideal for a seasoned culinary professional with managerial experience and a passion for culinary excellence, ready to contribute to a reputable hospitality leader's ongoing success.
The Executive Sous Chef role at HHM Hotels is a pivotal leadership position within the culinary team, directly supporting the Executive Chef to ensure seamless kitchen operations. This full-time position focuses on the management of culinary and stewarding staff to uphold food consistency, quality standards, and operational efficiency. The Executive Sous Chef plays a critical role in menu development, recipe testing, food preparation, and adherence to established food safety and sanitation regulations. They are also instrumental in training and coaching kitchen personnel, maintaining inventory control, and ensuring that the kitchen environment meets company standards for cleanliness and quality. This position offers a clear career path with advancement opportunities to Executive Chef and Food and Beverage Director roles.
In this role, the Executive Sous Chef will conduct staff interviews, oversee scheduling, and ensure that all team members perform to the company’s core values and standards. They will collaborate with culinary teams to innovate menu offerings, supervise stewarding operations, and manage daily kitchen inventories including food, beverage, and equipment supplies. The Executive Sous Chef also has a responsibility to support HHM Hotels’ EarthView sustainability initiatives and maintain compliance with OSHA and MSDS safety guidelines. The working environment is dynamic and physically demanding, requiring the ability to manage multiple tasks in a fast-paced setting while standing for long periods and working under varying temperature conditions. This position is ideal for a seasoned culinary professional with managerial experience and a passion for culinary excellence, ready to contribute to a reputable hospitality leader's ongoing success.
Job Requirements
- Degree or certification from an accredited culinary program preferred
- Three years’ experience in a managerial position of an upscale or high-volume foodservice establishment
- Ability to stand for extended periods
- Capability to lift up to 50 pounds
- Ability to work in extreme temperature environments including freezers and kitchens
- Availability to work holidays and weekends
Job Qualifications
- Degree or certification from an accredited culinary program preferred
- Minimum three years of managerial experience in an upscale or high-volume foodservice establishment
- Proven ability to lead and motivate a culinary team
- Strong knowledge of food safety and sanitation regulations
- Experience with menu development and recipe testing
- Excellent communication and organizational skills
- Ability to work effectively under pressure in a fast-paced environment
Job Duties
- Interview, select, train, schedule, coach and support associates ensuring they perform according to brand and hotel standards and HHM core values
- Oversee and direct food production efficiently and timely
- Collaborate on new menu item development and recipe testing
- Ensure consistent food preparation and serving by following recipes, portioning, cooking and serving standards
- Manage and enforce food safety, handling and sanitation standards
- Train, develop and evaluate staff on kitchen equipment use, cooking methods, garnishes and portion control
- Supervise stewarding operations
- Maintain kitchen standards of quality, service and cleanliness through inspections and preventive maintenance
- Manage kitchen inventories including food, beverage, glass, china, supplies, chemicals, equipment and tools
- Attend daily and regular meetings including BEO, AM stand up and F&B meetings
- Conduct divisional and departmental staff meetings regularly
- Follow sustainability practices under HHM’s EarthView program
- Practice safe work habits and adhere to MSDS and OSHA standards
- Perform other duties as assigned by management
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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