Sous Chef

New Bedford, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $54,200.00 - $73,100.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Professional Development

flexible scheduling

Job Description

HHM Hotels is a prestigious hospitality company recognized for its commitment to luxury and exceptional guest experiences. Operating under its Echelon Luxury & Lifestyle division, this property upholds a high standard of quality, service, and sustainability in all aspects of its operations. As an equal-opportunity employer, HHM Hotels emphasizes diversity and inclusion, ensuring a welcoming work environment for all team members regardless of race, gender, nationality, or other protected characteristics. The company is dedicated to fostering growth and development within its team, holding true to core values such as People Are Our Capability, Hearts That Serve, Only Excellence, Stay Nimble,...

Job Requirements

Degree or certification from an accredited culinary program preferred
3 years experience in a managerial position of an upscale and or high volume food service establishment required
Ability to stand for extended periods
Ability to lift up to 50 pounds
Availability to work holidays and weekends
Commitment to follow safety procedures and sustainability guidelines
Strong organizational and multitasking abilities

Job Qualifications

Degree or certification from an accredited culinary program preferred
3 years experience in a managerial position in upscale or high volume food service
Strong leadership and team development skills
Knowledge of food safety and sanitation practices
Experience in menu development and cost control
Ability to manage budgets and monitor operating expenses
Excellent communication and interpersonal skills

Job Duties

Interview, select, train, schedule, coach and support associates ensuring performance according to brand and hotel standards
Oversee preparation and production of menus and execution of recipes
Manage kitchen operations and assigned staff
Ensure staff prepares menu items following recipes and yield guides
Develop new menu items and test recipes
Train, develop and evaluate personnel on equipment use and cooking techniques
Supervise kitchen personnel to ensure correct cooking methods, garnishes and portion sizes