Sous Chef

HHM Hotels is a premier hospitality company that operates within the luxury and lifestyle sector, specifically under its Echelon Luxury & Lifestyle division. Renowned for its commitment to excellence and guest satisfaction, HHM Hotels prides itself on creating memorable experiences for its patrons through exceptional service and high-quality facilities. The company fosters a culture that values diversity, inclusion, and professional growth, echoing its core principles: People Are Our Capability, Hearts That Serve, Only Excellence, Stay Nimble, and Own It. These values emphasize a guest-focused approach, aiming for operational excellence while nurturing a collaborative and supportive work environment where each team member is empowered to contribute to the hotel's ongoing success. As an equal-opportunity employer, HHM Hotels ensures a fair hiring process without discrimination based on race, color, gender, sexual orientation, age, disability, or any other legally protected status.

The role of Sous Chef at HHM Hotels presents an exciting opportunity for culinary professionals aiming to advance their careers in a dynamic, upscale food service environment. This position is responsible for assisting the Executive Chef in overseeing kitchen operations, ensuring that the highest standards of food quality, guest service, and sustainability are rigorously upheld. The Sous Chef acts as a pivotal leader within the culinary team, supporting the recruitment, training, scheduling, and ongoing development of kitchen staff. Key responsibilities include managing daily kitchen operations, supervising food preparation, and maintaining consistency with established recipes and presentation standards.

The Sous Chef also plays a critical role in menu development, testing and creating new recipes to enhance the dining experience and keep offerings fresh and innovative. This position demands a hands-on approach to leadership, as the Sous Chef ensures all team members use kitchen equipment and tools properly and adhere to hygiene and safety regulations. Managing the kitchen budget and monitoring costs to prevent waste or unnecessary expenses is another important facet of the role, promoting financial accountability within the department.

Moreover, the Sous Chef contributes to a positive and productive workplace by evaluating team performance, conducting regular staff meetings, and maintaining open communication channels to address any issues promptly. Adherence to HHM Hotels’ sustainability initiatives, specifically the EarthView program, is expected to align kitchen practices with broader environmental goals. This role requires physical stamina, including extended periods of standing and manual tasks such as lifting heavy items and various movements necessary in a fast-paced kitchen environment.

This position offers a clear growth trajectory within HHM Hotels, starting from Sous Chef to Executive Sous Chef, Chef, and ultimately Executive Chef. It is suitable for candidates with a formal culinary education or certification, although relevant hands-on experience is highly valued. A minimum of three years in a managerial capacity at an upscale or high-volume food service establishment is required, ensuring candidates are well-prepared to deliver excellence in this demanding yet rewarding role. The work schedule includes holidays and weekends, reflecting the hospitality industry's nature and the continuous demand for high-quality guest service. Ultimately, the Sous Chef at HHM Hotels contributes directly to the property’s reputation for luxury dining and superior guest experiences, making a tangible impact on the brand’s success and the satisfaction of guests.