Executive Sous Chef

Boston, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,400.00 - $89,900.00

Work Schedule

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Career development opportunities

Employee Discounts

safe work environment

Job Description

HHM Hotels is a distinguished hospitality company renowned for its commitment to excellence and innovation in the hotel industry. With a strong reputation for delivering exceptional guest experiences, HHM Hotels operates a portfolio of upscale hotels that blend sophisticated design with outstanding service. The company emphasizes core values such as People Are Our Capability, Hearts That Serve, Only Excellence, Stay Nimble, and Own It, creating a vibrant and empowering work culture that nurtures professional growth and operational excellence. As an equal-opportunity employer, HHM Hotels values diversity and inclusivity, ensuring a supportive workplace free from discrimination based on race, color, gender, or any protected status by law.

The Executive Sous Chef opportunity at HHM Hotels is a pivotal leadership role within the culinary team, offering an exciting career pathway towards positions such as Executive Chef and Food and Beverage Director. This role primarily supports and assists the Executive Chef in the daily management of kitchen operations, focusing on delivering superior food quality, exceptional service standards, and operational efficiency. The Executive Sous Chef leads a team of culinary and stewarding staff, providing coaching, training, and motivation to align with HHM’s brand and hotel standards. Working in a fast-paced, upscale environment, this role places a significant emphasis on food consistency, safety, and cost control to meet financial and organizational objectives.

Key responsibilities include overseeing food production, collaborating on new menu development, ensuring strict adherence to recipes and portion control, and managing food safety and sanitation protocols. The Executive Sous Chef also supervises the stewarding operations and manages kitchen inventories for food, beverage, supplies, and equipment. Effective communication and organizational skills are vital, as the role involves attending regular meetings and conducting staff briefings to ensure cohesive teamwork and sustained operational success. This position requires a proactive approach to maintaining kitchen cleanliness, preventive maintenance, and sustainability practices aligned with HHM’s EarthView program.

Physical demands of the role require the ability to stand for long periods, move within a kitchen environment, and handle materials up to 50 pounds. The work environment entails exposure to varying temperatures, including freezers and hot kitchen areas. HHM Hotels values safety and expects adherence to MSDS and OSHA standards to maintain a secure workplace. Candidates with a degree or certification from an accredited culinary program and at least three years of managerial experience in upscale or high-volume foodservice establishments are preferred. This role offers an excellent opportunity for culinary professionals seeking to advance their careers while contributing to a dynamic and supportive hospitality team.

Job Requirements

Degree or certification from an accredited culinary program preferred
Three years experience in a managerial position of an upscale and or high-volume foodservice establishment required
Ability to work varied schedules including holidays and weekends
Capability to stand for extended periods and perform physical tasks such as lifting up to 50 pounds bending and reaching
Capacity to work in varied and extreme temperatures including freezers and hot kitchens
Commitment to practicing safe work habits and adherence to MSDS and OSHA standards

Job Qualifications

Degree or certification from an accredited culinary program preferred
Three years experience in a managerial position of an upscale and or high-volume foodservice establishment required
Strong leadership and team management skills
Excellent communication and interpersonal abilities
Knowledge of food safety regulations and sanitation standards
Ability to develop and test new menu items
Proficiency in kitchen equipment and culinary techniques
Understanding of inventory management and cost control

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 preventive 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 and B meetings
Conduct divisional or departmental staff meetings on a regular basis
Follow sustainability guidelines and practices related to HHM EarthView program
Practice safe work habits wear protective safety equipment and follow MSDS and OSHA standards
Perform other duties as requested by management