Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Flexible working hours
Job Description
HHM Hotels, a renowned hospitality management company, is dedicated to delivering exceptional service and memorable experiences across its portfolio of upscale hotels and resorts. With a commitment to excellence and a passion for hospitality, HHM Hotels fosters a culture centered on its core values: People Are Our Capability, Hearts That Serve, Only Excellence, Stay Nimble, and Own It. Known for its innovative approaches to sustainability and guest satisfaction, the company integrates these principles into every aspect of its operations, ensuring high standards and continuous improvement.
The Sous Chef role at HHM Hotels is a vital leadership position within the culinary team, assisting the Executive Chef in overseeing kitchen operations and ensuring food quality meets the brand's high standards. The position requires a blend of culinary expertise, supervisory skills, and operational management to support a smooth, efficient, and creative kitchen environment. The Sous Chef will play a key role in training and mentoring kitchen staff, managing food preparation, and contributing to menu development while emphasizing sustainability through HHM’s EarthView program. This role offers a clear growth path toward Executive Sous Chef, Chef, and Executive Chef positions, ideal for culinary professionals seeking both challenge and advancement in an upscale and dynamic food service environment.
This full-time position demands a high level of culinary skill combined with the ability to lead and inspire a diverse team. Responsibilities include managing budget and monitoring costs to ensure financial efficiency without compromising quality. The Sous Chef is expected to establish and maintain excellent working relationships with their team and uphold safety standards as per OSHA and MSDS guidelines. Flexibility regarding working hours, including holidays and weekends, is essential due to the nature of hospitality operations. Working in this position involves physical demands such as standing for extended periods, lifting heavy items, and performing various movements needed in a fast-paced kitchen setting.
The successful candidate will have a background in culinary education or training, ideally with formal certification from an accredited culinary program, and at least three years of managerial experience in upscale or high-volume food service establishments. Beyond technical skill, the Sous Chef must demonstrate leadership abilities, a commitment to sustainability practices, and dedication to the company’s values. Joining HHM Hotels means becoming part of a forward-thinking team that values excellence and innovation in hospitality, offering a rewarding environment for professional growth and achievement.
The Sous Chef role at HHM Hotels is a vital leadership position within the culinary team, assisting the Executive Chef in overseeing kitchen operations and ensuring food quality meets the brand's high standards. The position requires a blend of culinary expertise, supervisory skills, and operational management to support a smooth, efficient, and creative kitchen environment. The Sous Chef will play a key role in training and mentoring kitchen staff, managing food preparation, and contributing to menu development while emphasizing sustainability through HHM’s EarthView program. This role offers a clear growth path toward Executive Sous Chef, Chef, and Executive Chef positions, ideal for culinary professionals seeking both challenge and advancement in an upscale and dynamic food service environment.
This full-time position demands a high level of culinary skill combined with the ability to lead and inspire a diverse team. Responsibilities include managing budget and monitoring costs to ensure financial efficiency without compromising quality. The Sous Chef is expected to establish and maintain excellent working relationships with their team and uphold safety standards as per OSHA and MSDS guidelines. Flexibility regarding working hours, including holidays and weekends, is essential due to the nature of hospitality operations. Working in this position involves physical demands such as standing for extended periods, lifting heavy items, and performing various movements needed in a fast-paced kitchen setting.
The successful candidate will have a background in culinary education or training, ideally with formal certification from an accredited culinary program, and at least three years of managerial experience in upscale or high-volume food service establishments. Beyond technical skill, the Sous Chef must demonstrate leadership abilities, a commitment to sustainability practices, and dedication to the company’s values. Joining HHM Hotels means becoming part of a forward-thinking team that values excellence and innovation in hospitality, offering a rewarding environment for professional growth and achievement.
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 food service establishment required
- Ability to stand for extended periods
- Ability to lift up to 50 pounds
- Willingness to work holidays and weekends
- Knowledge of MSDS and OSHA safety standards
- Effective communication skills
- Capability to manage and motivate kitchen staff
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 food service establishment required
- Proven leadership skills with ability to train and develop team members
- Strong knowledge of food safety standards and kitchen operations
- Experience in menu development and recipe creation
- Ability to manage budgets and monitor costs effectively
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 preparation and production of menus development and execution of recipes
- Manage kitchen operations and assigned staff
- Ensure staff prepares menu items following recipes and yield guides in accordance with department standards
- Develop new menu items test and create recipes
- Train develop and evaluate personnel with regard to proper use of standard kitchen equipment and tools techniques and skills
- Supervise kitchen personnel to ensure that methods of cooking garnishes and portion sizes are as prescribed
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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