Sous Chef

Boston, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $100,000.00 - $115,000.00

Work Schedule

Weekend Shifts

Benefits

Equal opportunity employer

career advancement

Sustainability initiatives

Health and safety compliance

diversity and inclusion

Employee Development Programs

Job Description

HHM Hotels is a distinguished hospitality company dedicated to providing exceptional guest experiences across its portfolio of upscale hotels and resorts. Known for its commitment to excellence, sustainability, and diversity, HHM Hotels strives to uphold the highest standards in service and quality. The company's inclusive work environment fosters growth and development among its team members, encouraging innovation and leadership within the dynamic hospitality industry. As an equal-opportunity employer, HHM Hotels values a diverse workforce and emphasizes respect and collaboration as core principles.

The opportunity for a Sous Chef at HHM Hotels offers an exciting career path for culinary professiona... Show More

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

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

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
Manage budget, monitor costs and operating needs in keeping with overall containment of unnecessary expenditures
Direct and develop skills of the team to the achievement of department and area goals
Evaluate all direct reports and conduct introductory period and annual performance reviews
Maintain an open door policy and address all team member issues and/or concerns in a timely manner
Conduct divisional/departmental staff meetings on a monthly 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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