Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Paid holidays
wellness programs
Job Description
HHM Hotels is a premier hospitality company known for its commitment to excellence, innovation, and sustainability in the hotel and restaurant industry. With a reputation for delivering outstanding guest service and a dedication to environmental responsibility through its EarthView program, HHM Hotels operates an array of upscale properties featuring world-class dining experiences. The company fosters a culture built on core values including People Are Our Capability, Hearts That Serve, Only Excellence, Stay Nimble, and Own It, which emphasizes teamwork, integrity, and a passion for continuous improvement across all levels of the organization. HHM Hotels is distinguished by its focus on quality and employee development, encouraging a collaborative and supportive work environment that inspires growth and professional advancement within the hospitality sector.
The role of Sous Chef at HHM Hotels is an exciting leadership position within the culinary team, directly assisting the Executive Chef in daily kitchen operations and food preparation to meet established quality and sustainability standards. This role involves managing kitchen staff, overseeing menu development and recipe execution, and ensuring that all culinary processes align with the company’s brand and operational goals. As a key player in the kitchen hierarchy, the Sous Chef is entrusted with responsibilities ranging from staffing decisions and training to budget management and maintaining a safe work environment. The position offers a clear career growth path through roles such as Executive Sous Chef, Chef, and ultimately Executive Chef. The Sous Chef will embrace the company’s values while working in a challenging, fast-paced environment requiring flexibility including weekend and holiday shifts, physical stamina, and strong culinary and managerial skills. This comprehensive role is essential to sustaining HHM Hotels’ esteemed culinary reputation and delivering memorable guest dining experiences while promoting sustainability and operational efficiency.
The role of Sous Chef at HHM Hotels is an exciting leadership position within the culinary team, directly assisting the Executive Chef in daily kitchen operations and food preparation to meet established quality and sustainability standards. This role involves managing kitchen staff, overseeing menu development and recipe execution, and ensuring that all culinary processes align with the company’s brand and operational goals. As a key player in the kitchen hierarchy, the Sous Chef is entrusted with responsibilities ranging from staffing decisions and training to budget management and maintaining a safe work environment. The position offers a clear career growth path through roles such as Executive Sous Chef, Chef, and ultimately Executive Chef. The Sous Chef will embrace the company’s values while working in a challenging, fast-paced environment requiring flexibility including weekend and holiday shifts, physical stamina, and strong culinary and managerial skills. This comprehensive role is essential to sustaining HHM Hotels’ esteemed culinary reputation and delivering memorable guest dining experiences while promoting sustainability and operational efficiency.
Job Requirements
- Degree or certification from an accredited culinary program preferred
- Three years experience in a managerial position of an upscale and/or high volume food service establishment required
- Ability to work varied schedule including holidays and weekends
- Capable of standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching
Job Qualifications
- Degree or certification from an accredited culinary program preferred
- Three years experience in a managerial position of an upscale and/or high volume food service establishment required
Job Duties
- Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM 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 with regard to proper use of standard kitchen equipment and tools, techniques and skills
- Supervise kitchen personnel to ensure that methods of cooking, garnishes and portion sizes are as prescribed
- Manage budget, monitor costs and operating needs in keeping with overall containment of unnecessary expenditures
- Direct and develop skills of the team to the achievement of department and area goals
- Evaluate all direct reports and conduct introductory period and annual performance reviews
- Maintain an open door policy and address all team member issues and/or concerns in a timely manner
- Conduct divisional/departmental staff meetings on a monthly basis
- Follow sustainability guidelines and practices related to HHM’s EarthView program
- Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards
- Perform other duties as requested by management
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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