Sous Chef

Washington, DC, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Temporary

Hourly

Internship

Consulting

Compensation

Type:

Salary

Rate:

Range $70,000.00 - $75,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Opportunities for career advancement

Training and development programs

Job Description

HHM Hotels is a distinguished hospitality company known for delivering exceptional guest experiences across a variety of upscale properties. With a firm commitment to quality, innovation, and sustainability, HHM Hotels has positioned itself as a leader in the hotel and culinary industry. Their properties are renowned for providing outstanding service, luxurious accommodations, and world-class dining experiences. At the heart of their operation is a strong focus on people, fostering a culture guided by core values such as "People Are Our Capability," "Hearts That Serve," "Only Excellence," "Stay Nimble," and "Own It." This philosophy empowers employees at all levels to perform... Show More

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 stand for extended periods, walk, push, lift up to 50 pounds, bend, reach, use fingers and hands, stoop, kneel, or crouch
Flexible work schedule including holidays and weekends

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
Strong leadership and team management skills
Ability to develop and execute innovative recipes
Knowledge of kitchen operations and food safety standards
Experience with budgeting and cost management
Excellent communication and interpersonal skills

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 Location

We didn't receive the exact location for this job posting,

please contact the employer.

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