Sous Chef

HHM Hotels is a distinguished hospitality group recognized for its commitment to excellence, sustainability, and guest satisfaction. With a reputation for delivering exceptional dining experiences in upscale and high-volume food service establishments, HHM Hotels consistently strives to blend culinary innovation with outstanding service. The company places great emphasis on fostering growth and development within its teams, supporting employees with clear pathways for career advancement and professional growth. HHM Hotels is proud to embody core values such as People Are Our Capability, Hearts That Serve, Only Excellence, Stay Nimble, and Own It, ensuring a workplace environment that supports creativity, dedication, and customer satisfaction.

The role of Sous Chef at HHM Hotels is a pivotal position that supports the Executive Chef in maintaining high standards in kitchen operations, food preparation, and team management. This role requires a keen oversight of culinary production and a hands-on approach in executing menu items that meet established recipes, yield guides, and quality benchmarks. The Sous Chef will be responsible for interviewing, selecting, training, scheduling, coaching, and supporting kitchen associates, ensuring they perform in accordance with established brand or hotel standards and HHM’s core values. This position offers opportunities for career growth leading toward Executive Sous Chef, Chef, and Executive Chef roles.

Working as a Sous Chef at HHM Hotels means being deeply involved in the day-to-day operations of the kitchen. Responsibilities include overseeing food preparation and production, managing assigned kitchen staff, and developing and executing recipes that align with the company’s standards and sustainability goals through the EarthView program. The Sous Chef is also expected to manage budgeting, monitor costs, and help contain unnecessary expenditures while fostering a culture of safety by adhering to OSHA and MSDS standards and encouraging the use of protective equipment and safe work habits.

The position demands an ability to conduct effective staff training and evaluations, maintain open communication through regular meetings, and address team member issues promptly. The work environment is dynamic, with a schedule that may include holidays and weekends and requires physical activity such as standing for extended periods, walking, lifting, bending, stooping, kneeling, and crouching. HHM Hotels values its people and believes that a motivated and skilled culinary team is key to delivering excellence in service and guest satisfaction. Joining as a Sous Chef at HHM Hotels not only means contributing to the culinary success of a prestigious hospitality brand but also being part of a workplace culture that encourages growth, responsibility, and pride in one’s work.