Sous Chef

HHM Hotels is a reputable hospitality company known for delivering exceptional service experiences within the hotel industry. Committed to maintaining the highest standards of quality and guest satisfaction, HHM Hotels operates a range of upscale and high-volume properties that emphasize sustainability and operational excellence. The company fosters inclusive employment practices, valuing diversity and equal opportunity for all employees regardless of background. With a focus on people development and operational innovation, HHM Hotels encourages its workforce to live by core values such as People Are Our Capability, Hearts That Serve, Only Excellence, Stay Nimble, and Own It, creating a supportive and dynamic work environment.

The role of Sous Chef at HHM Hotels is a critical leadership position within the hotel kitchen, responsible for assisting the Executive Chef in managing all facets of kitchen operations. This includes the preparation of food, oversight of kitchen staff, and ensuring compliance with established food quality, guest service, and sustainability standards consistent with HHM’s EarthView program. The Sous Chef is expected to be deeply involved in both the creative and operational aspects of food service including recipe development, menu preparation, and staff training. This role provides a clear growth path towards becoming an Executive Sous Chef, Chef, and ultimately Executive Chef, reflecting HHM’s commitment to career advancement within the culinary division.

The Sous Chef will lead efforts to interview, select, train, schedule, coach, and support kitchen associates, ensuring that team members perform according to brand and hotel standards and HHM core values. Operational duties include ensuring that recipes, portion sizes, and cooking methods meet departmental standards and that kitchen safety and sanitation practices aligned with MSDS and OSHA standards are always followed. The Sous Chef also plays a vital role in managing kitchen budgets, controlling costs, and contributing to the overall financial health of the department. They are expected to maintain an open-door policy for staff concerns, conduct performance evaluations, and facilitate divisional and departmental meetings.

With a work environment that demands physical stamina and flexibility, the Sous Chef must be prepared to stand for extended periods, lift up to 50 pounds, and engage in physical activities such as bending and kneeling. The role requires availability on holidays and weekends, demonstrating dedication and adaptability. Working at HHM Hotels as a Sous Chef offers the opportunity to be part of a progressive, sustainability-conscious hospitality group with a strong culture of excellence and teamwork.