Job Overview
Employment Type
Full-time
Compensation
Salary
Range $48,400.00 - $65,300.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Career development opportunities
Employee Discounts
Employee assistance program
Job Description
HHM Hotels is a distinguished hospitality group committed to delivering exceptional guest experiences across its portfolio of upscale hotels and resorts. Known for its dedication to quality service, innovation, and sustainability, HHM Hotels has cultivated a work culture that values integrity, respect, and teamwork. The company operates with a vision that combines tradition with modern excellence, offering career growth opportunities and fostering a supportive environment for all employees. HHM Hotels prides itself on its core values: People Are Our Capability, Hearts That Serve, Only Excellence, Stay Nimble, and Own It, which guide the performance and behavior at every level of the organization. This approach ensures that each guest encounter is memorable and that the team is supported in their professional development and well-being.
The role of Sous Chef at HHM Hotels is a full-time position designed for a culinary professional eager to advance within the hospitality industry. As a key member of the culinary leadership team, the Sous Chef assists the Executive Chef in all facets of kitchen operations, including food preparation, menu development, staff management, and adherence to quality and sustainability standards. This position is ideal for individuals passionate about culinary arts who are ready to take on responsibility for delivering exceptional dining experiences while fostering a collaborative, efficient kitchen environment.
In this role, the Sous Chef will actively participate in selecting, training, and coaching kitchen associates to ensure performance aligns with brand standards and the company’s core values. They will oversee the production of menus, manage recipe execution, and maintain consistency with established guidelines. Encouraging innovation, the Sous Chef will develop and test new menu items and recipes while supervising kitchen staff to maintain proper cooking methods, garnishes, and portion control. Managing the kitchen budget and expenses is a crucial part of the job, requiring vigilance to contain costs without compromising quality.
Moreover, the Sous Chef is responsible for the professional development and evaluation of their team, conducting regular staff meetings and addressing any issues promptly to cultivate a positive and productive work atmosphere. They will ensure compliance with health and safety protocols, sustainable kitchen practices aligned with HHM’s EarthView program, and adapt processes to meet OSHA and MSDS standards. This comprehensive role demands strong leadership, culinary expertise, and a commitment to excellence, making it an essential pillar in the hotel's food and beverage operations.
Overall, joining HHM Hotels as a Sous Chef offers an exciting opportunity to grow professionally within a respected hospitality company that champions equal employment opportunities and values diversity. Candidates can look forward to being part of a forward-thinking team that supports advancement to positions such as Executive Sous Chef, Chef, and Executive Chef, emphasizing career progression and skill enhancement within a dynamic and rewarding environment.
The role of Sous Chef at HHM Hotels is a full-time position designed for a culinary professional eager to advance within the hospitality industry. As a key member of the culinary leadership team, the Sous Chef assists the Executive Chef in all facets of kitchen operations, including food preparation, menu development, staff management, and adherence to quality and sustainability standards. This position is ideal for individuals passionate about culinary arts who are ready to take on responsibility for delivering exceptional dining experiences while fostering a collaborative, efficient kitchen environment.
In this role, the Sous Chef will actively participate in selecting, training, and coaching kitchen associates to ensure performance aligns with brand standards and the company’s core values. They will oversee the production of menus, manage recipe execution, and maintain consistency with established guidelines. Encouraging innovation, the Sous Chef will develop and test new menu items and recipes while supervising kitchen staff to maintain proper cooking methods, garnishes, and portion control. Managing the kitchen budget and expenses is a crucial part of the job, requiring vigilance to contain costs without compromising quality.
Moreover, the Sous Chef is responsible for the professional development and evaluation of their team, conducting regular staff meetings and addressing any issues promptly to cultivate a positive and productive work atmosphere. They will ensure compliance with health and safety protocols, sustainable kitchen practices aligned with HHM’s EarthView program, and adapt processes to meet OSHA and MSDS standards. This comprehensive role demands strong leadership, culinary expertise, and a commitment to excellence, making it an essential pillar in the hotel's food and beverage operations.
Overall, joining HHM Hotels as a Sous Chef offers an exciting opportunity to grow professionally within a respected hospitality company that champions equal employment opportunities and values diversity. Candidates can look forward to being part of a forward-thinking team that supports advancement to positions such as Executive Sous Chef, Chef, and Executive Chef, emphasizing career progression and skill enhancement within a dynamic and rewarding environment.
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
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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