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Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
workplace wellness programs
Job Description
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... Show More
Job Requirements
- Degree or certification from an accredited culinary program preferred
- 3 years experience in a managerial position in upscale or high volume food service
- ability to work varied schedules including holidays and weekends
- ability to stand for extended periods and perform physical tasks including lifting up to 50 pounds, bending, stooping, kneeling, and crouching
- adherence to safety standards and practices
- strong leadership qualities
- excellent communication skills
Job Qualifications
- Degree or certification from an accredited culinary program preferred
- minimum 3 years experience in a managerial role in upscale or high-volume food service required
- proven leadership and coaching skills
- strong knowledge of culinary techniques and kitchen operations
- capability to develop and execute recipes
- ability to manage budgets and control costs
- effective communication and interpersonal skills
- commitment to sustainability and safety practices
Job Duties
- Interview, select, train, schedule, coach and support associates
- oversee preparation and production of menus
- develop and execute recipes
- manage kitchen operations and assigned staff
- ensure staff prepares menu items following recipes and yield guides
- develop new menu items, test and create recipes
- train, develop and evaluate personnel
- supervise kitchen personnel for cooking methods, garnishes and portion sizes
- manage budget, monitor costs and operating needs
- direct and develop skills of the team
- evaluate direct reports and conduct performance reviews
- maintain open door policy and address team issues
- conduct departmental staff meetings monthly
- follow sustainability guidelines and EarthView program
- practice safe work habits and follow OSHA standards
- perform other duties as requested
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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