Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $54,200.00 - $73,100.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Employee wellness programs
Job Description
This property is part of the Echelon Luxury & Lifestyle division of HHM Hotels, a distinguished hospitality group committed to delivering exceptional guest experiences through excellence in service, innovation, and sustainability. HHM Hotels takes pride in fostering a welcoming and inclusive environment where diversity is celebrated, and team members are valued as essential contributors to the brand's success. With a reputation for luxury accommodations and outstanding culinary offerings, HHM Hotels continually invests in its people and properties to maintain the highest standards within the hospitality industry.
The role of Sous Chef at HHM Hotels is a crucial leadership positi... Show More
The role of Sous Chef at HHM Hotels is a crucial leadership positi... Show More
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 extended hours including holidays and weekends
- Physical ability to stand for long periods walk push lift up to 50 pounds bend reach use fingers and hands stoop kneel or crouch
- Willingness to follow sustainability and safety guidelines
- Strong organizational and communication skills
- Ability to manage staff and kitchen operations effectively
Job Qualifications
- Degree or certification from an accredited culinary program preferred
- Minimum 3 years experience in a managerial position within an upscale or high volume food service establishment
- Proven leadership and team management skills
- Strong knowledge of culinary techniques and kitchen operations
- Ability to develop and execute recipes
- Familiarity with budget management and cost control
- Excellent communication and interpersonal skills
- Commitment to safety and sanitation standards
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 or departmental staff meetings on a monthly basis
- Follow sustainability guidelines and practices related to HHMs EarthView program
- Practice safe work habits wear protective safety equipment and follow MSDS and OSHA standards
- Perform other duties as requested by management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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