Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Workplace safety programs
Job Description
HHM Hotels is a respected hospitality management company known for operating upscale and high-volume food service establishments. The company places a strong emphasis on sustainability, guest service excellence, and fostering a supportive and growth-oriented work environment. HHM Hotels is committed to integrating core values such as People Are Our Capability, Hearts That Serve, Only Excellence, Stay Nimble, and Own It into every facet of their operations. This philosophy drives their dedication to delivering exceptional dining experiences that adhere to quality and sustainability standards.
As a Sous Chef at HHM Hotels, you will play a pivotal role in the culinary te... Show More
As a Sous Chef at HHM Hotels, you will play a pivotal role in the culinary te... 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
- Ability to work flexible schedule including holidays and weekends
- Physical ability to stand for extended periods walk push lift up to 50 pounds bend and reach use fingers and hands stoop kneel or crouch
Job Qualifications
- Degree or certification from an accredited culinary program preferred
- Minimum 3 years experience in a managerial position of an upscale 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 or concerns in a timely manner
- Conduct divisional or 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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
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