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
Employee Discounts
Retirement Plan
Career development opportunities
Employee assistance program
Job Description
HHM Hotels is a prestigious hospitality company recognized for its commitment to luxury and high-quality guest experiences. As a key player in the hospitality industry, HHM Hotels offers a range of upscale properties, including the Echelon Luxury & Lifestyle division, which epitomizes elegance, innovation, and exceptional service standards. This company prides itself on fostering a diverse and inclusive workplace, where every employee is valued and empowered to deliver excellence. As an equal-opportunity employer, HHM Hotels ensures fair hiring practices and supports a dynamic work environment that promotes growth, collaboration, and employee well-being.
The Sous Chef position at HHM Hotels... Show More
The Sous Chef position at HHM Hotels... 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
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
A simple hiring platform for hospitality businesses.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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