Executive Sous Chef

Boston, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $120,000.00 - $130,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Equal opportunity employer

Career advancement opportunities

training programs

Sustainable workplace practices

supportive work culture

dynamic team environment

growth potential

Job Description

HHM Hotels is a distinguished hospitality company renowned for its commitment to excellence in the hotel industry. The organization prides itself on maintaining high standards of service and guest satisfaction across its various properties. With a strong emphasis on diversity, inclusion, and equal opportunity, HHM Hotels fosters a vibrant work environment where every team member is valued and empowered to contribute their best. The company is dedicated to sustainable practices and innovative hospitality solutions, making it a leader in the sector. Known for its core values such as People Are Our Capability, Hearts That Serve, Only Excellence, Stay Nimble, and Own It, HHM Hotels nurtures a culture of professionalism, respect, and continuous improvement. The company offers dynamic career paths in hospitality and is committed to helping employees achieve their potential through growth opportunities and supportive leadership.

The Executive Sous Chef role at HHM Hotels is a pivotal position within the culinary team, supporting and assisting the Executive Chef in day-to-day kitchen operations. This role is crucial in managing both culinary and stewarding staff, ensuring food consistency and quality standards are upheld while meeting financial and operational objectives. The Executive Sous Chef plays a hands-on role in staff training, scheduling, and coaching, fostering a team environment aligned with the company’s core values and brand standards.

This role requires overseeing food production to deliver timely and high-quality dishes, collaborating on menu development, recipe creation, and testing. The Executive Sous Chef ensures that every food product is prepared and served to exacting recipes, portion standards, and safety guidelines. Accountability for food safety, handling, and sanitation also falls under this position, which means maintaining a safe and compliant kitchen environment is integral. Additionally, this role involves supervising stewarding operations and inventory management across food, beverage, kitchen supplies, and equipment, ensuring operational efficiency.

The Executive Sous Chef is a leadership role that demands regular communication through attendance at meetings and conducting departmental staff meetings to maintain cohesion and a shared vision. The position supports sustainability initiatives under HHM’s EarthView program, promoting environmentally responsible practices. Physical demands include working in varied temperature environments and performing manual tasks requiring strength and stamina. This role offers a career path leading to Executive Chef and Food and Beverage Director positions, presenting growth and advancement within HHM Hotels.

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
Ability to work a variable schedule including holidays and weekends
Ability to stand for extended periods and perform physical tasks such as walking, pushing, lifting up to 50 pounds, bending, reaching, stooping, kneeling, or crouching
Ability to work in varied temperatures ranging from freezers at -10°F to kitchens at 90°F for extended periods

Job Qualifications

Degree or certification from an accredited culinary program preferred
Minimum 3 years’ experience in a managerial position within an upscale and/or high-volume foodservice establishment

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 regarding proper use of standard kitchen equipment and tools, techniques, and skills including cooking methods, garnishes, and portion sizing
Supervise the stewarding operation
Maintain kitchen standards for quality, service, and cleanliness by personal inspection and following the kitchen’s preventative maintenance program
Responsible for kitchen inventories including food, beverage, glass, china, supplies, chemicals, equipment, and tools
Attend daily and regular meetings such as BEO, AM Stand Up and F&B meetings
Conduct divisional and 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