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 professionals seeking to advance their expertise within a respected organization. The Sous Chef role is pivotal in supporting the Executive Chef in managing the kitchen operations, ensuring food preparation meets quality, service, and sustainability standards. This position involves a blend of creative culinary skills and managerial responsibilities, requiring the candidate to oversee menu production, staff training, and operational budgeting. The Sous Chef plays an integral role in maintaining the high standards HHM Hotels is known for by supervising kitchen staff, developing new recipes, and guaranteeing consistent food presentation according to departmental guidelines. This role is full-time and offers a clear growth path advancing from Executive Sous Chef to Chef, and ultimately, to Executive Chef. It is ideal for professionals with prior managerial experience in high-volume upscale food service environments and a passion for culinary excellence and sustainability.
The Sous Chef is responsible for selecting, training, and coaching kitchen associates, managing schedules, and ensuring compliance with HHM Hotels' core values. They actively contribute to menu development and recipe execution while managing kitchen budgets and operational costs to minimize waste and unnecessary expenditures. The role requires maintaining open communication with team members by conducting performance reviews and addressing concerns promptly. Additionally, the Sous Chef supports sustainability initiatives such as HHM’s EarthView program and adheres strictly to safety standards, including MSDS and OSHA regulations. The position demands a hands-on approach with a keen eye for detail in both food quality and team leadership. Candidates will be expected to work varied schedules, including holidays and weekends, and must be physically capable of standing for long periods, lifting significant weight, and performing other physically demanding tasks. This role at HHM Hotels represents a rewarding opportunity for culinary professionals dedicated to elevating their craft while contributing to a purposeful organizational mission.
The opportunity for a Sous Chef at HHM Hotels offers an exciting career path for culinary professionals seeking to advance their expertise within a respected organization. The Sous Chef role is pivotal in supporting the Executive Chef in managing the kitchen operations, ensuring food preparation meets quality, service, and sustainability standards. This position involves a blend of creative culinary skills and managerial responsibilities, requiring the candidate to oversee menu production, staff training, and operational budgeting. The Sous Chef plays an integral role in maintaining the high standards HHM Hotels is known for by supervising kitchen staff, developing new recipes, and guaranteeing consistent food presentation according to departmental guidelines. This role is full-time and offers a clear growth path advancing from Executive Sous Chef to Chef, and ultimately, to Executive Chef. It is ideal for professionals with prior managerial experience in high-volume upscale food service environments and a passion for culinary excellence and sustainability.
The Sous Chef is responsible for selecting, training, and coaching kitchen associates, managing schedules, and ensuring compliance with HHM Hotels' core values. They actively contribute to menu development and recipe execution while managing kitchen budgets and operational costs to minimize waste and unnecessary expenditures. The role requires maintaining open communication with team members by conducting performance reviews and addressing concerns promptly. Additionally, the Sous Chef supports sustainability initiatives such as HHM’s EarthView program and adheres strictly to safety standards, including MSDS and OSHA regulations. The position demands a hands-on approach with a keen eye for detail in both food quality and team leadership. Candidates will be expected to work varied schedules, including holidays and weekends, and must be physically capable of standing for long periods, lifting significant weight, and performing other physically demanding tasks. This role at HHM Hotels represents a rewarding opportunity for culinary professionals dedicated to elevating their craft while contributing to a purposeful organizational mission.
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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