Job Overview
Compensation
Salary
Range $47,300.00 - $63,800.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Job Description
HHM Hotels is a renowned hospitality company known for its commitment to excellence and heartfelt service. They pride themselves on providing exceptional guest experiences through their diverse portfolio of hotels, each dedicated to quality, sustainability, and employee growth. With core values centered around caring hearts that serve, delivering only excellence, maintaining agility, and owning responsibilities, HHM Hotels fosters a culture of opportunity and respect. The company values diversity and inclusion, ensuring an equitable workplace for all employees irrespective of race, gender, age, creed, or any other protected status. At HHM Hotels, sustainability is integrated through their EarthView program, promoting environmentally responsible practices throughout the organization. This vibrant and dynamic hospitality environment offers extensive opportunities for career advancement and professional development.
The Sous Chef role at HHM Hotels is a critical position within the culinary team, designed to support the Executive Chef in managing kitchen operations, maintaining food quality standards, and delivering top-tier guest service. This role requires hands-on leadership in all aspects of kitchen management, from menu preparation and staff coaching to budget monitoring and adherence to sustainability standards. The Sous Chef is responsible for interviewing, selecting, training, scheduling, and motivating the kitchen staff to ensure they align with the company’s high standards and core values. This position involves overseeing the preparation and production of menus, ensuring that recipes are followed accurately, and portions are consistent with department guidelines. The Sous Chef also plays a key role in developing new menu items, testing recipes, and ensuring that all kitchen operations run efficiently and within budget.
In addition to technical culinary skills, the Sous Chef must be adept at personnel management, including evaluating team members, conducting performance reviews, and fostering a positive workplace environment by maintaining open communication and addressing staff concerns proactively. The role demands commitment to safe work habits, compliance with MSDS and OSHA standards, and participation in monthly staff meetings to discuss departmental updates and progress. Candidates should expect a varying work schedule that includes holidays and weekends, with physical demands such as standing for long periods, lifting up to 50 pounds, and maneuvering in a busy kitchen environment.
This position is ideal for culinary professionals who seek career progression within the hospitality industry, with clear growth paths leading to Executive Sous Chef, Chef, and eventually Executive Chef roles. The company encourages candidates with formal culinary education and management experience to excel and contribute to HHM Hotels’ reputation for quality and sustainability. If you are passionate about food, leadership, and contributing to a dynamic team culture, this opportunity offers a balanced mix of challenges and rewards to advance your culinary career.
The Sous Chef role at HHM Hotels is a critical position within the culinary team, designed to support the Executive Chef in managing kitchen operations, maintaining food quality standards, and delivering top-tier guest service. This role requires hands-on leadership in all aspects of kitchen management, from menu preparation and staff coaching to budget monitoring and adherence to sustainability standards. The Sous Chef is responsible for interviewing, selecting, training, scheduling, and motivating the kitchen staff to ensure they align with the company’s high standards and core values. This position involves overseeing the preparation and production of menus, ensuring that recipes are followed accurately, and portions are consistent with department guidelines. The Sous Chef also plays a key role in developing new menu items, testing recipes, and ensuring that all kitchen operations run efficiently and within budget.
In addition to technical culinary skills, the Sous Chef must be adept at personnel management, including evaluating team members, conducting performance reviews, and fostering a positive workplace environment by maintaining open communication and addressing staff concerns proactively. The role demands commitment to safe work habits, compliance with MSDS and OSHA standards, and participation in monthly staff meetings to discuss departmental updates and progress. Candidates should expect a varying work schedule that includes holidays and weekends, with physical demands such as standing for long periods, lifting up to 50 pounds, and maneuvering in a busy kitchen environment.
This position is ideal for culinary professionals who seek career progression within the hospitality industry, with clear growth paths leading to Executive Sous Chef, Chef, and eventually Executive Chef roles. The company encourages candidates with formal culinary education and management experience to excel and contribute to HHM Hotels’ reputation for quality and sustainability. If you are passionate about food, leadership, and contributing to a dynamic team culture, this opportunity offers a balanced mix of challenges and rewards to advance your culinary career.
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 work varying schedules including holidays and weekends
- Capability to stand for extended periods, walk, push, lift up to 50 pounds, bend, reach, use fingers and hands, stoop, kneel, or crouch
Job Qualifications
- Degree or certification from an accredited culinary program preferred
- Minimum of 3 years experience in a managerial position of an upscale and/or high volume food service establishment
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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