Sous Chef

New Bedford, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $54,200.00 - $73,100.00

Work Schedule

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

Job Description

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...

Job Requirements

Degree or certification from an accredited culinary program preferred
At least 3 years experience in a managerial position in an upscale or high volume food service establishment
Ability to stand for long periods and perform physical tasks such as lifting up to 50 pounds, bending, kneeling and reaching
Availability to work holidays, weekends and varying schedules
Strong leadership and team coaching abilities
Knowledge of kitchen safety protocols and compliance with MSDS and OSHA standards

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 establishment
Strong leadership and team management skills
Proven ability to develop and execute recipes
Knowledge of kitchen safety, sanitation and sustainability practices
Excellent communication and interpersonal skills
Ability to manage budgets and control costs

Job Duties

Interview, select, train, schedule, coach and support associates ensuring they perform according to brand or hotel standards and 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 on the proper use of kitchen equipment, tools, techniques and skills
Supervise kitchen personnel to ensure cooking methods, garnishes and portion sizes are as prescribed
Manage budget and monitor costs to contain unnecessary expenditures
Direct and develop the team to achieve department and area goals
Evaluate direct reports and conduct performance reviews
Maintain open door policy and address team member issues promptly
Conduct monthly staff meetings
Follow sustainability guidelines related to HHM’s EarthView program
Practice safe work habits and follow MSDS and OSHA standards
Perform other duties as requested by management