Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $50,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Career development opportunities
Employee wellness programs
Job Description
HHM Hotels, specifically its Echelon Luxury & Lifestyle division, is a premier hospitality company known for its commitment to excellence and guest satisfaction. As an equal-opportunity employer, HHM Hotels values diversity and inclusivity, fostering a workplace culture that respects and embraces differences among its team members. The company is dedicated to maintaining high standards in the luxury hotel sector and prides itself on delivering top-tier service that aligns with its core values: People Are Our Capability, Hearts That Serve, Only Excellence, Stay Nimble, and Own It.
The Sous Chef opportunity at HHM Hotels involves assisting the Executive Chef in man... Show More
The Sous Chef opportunity at HHM Hotels involves assisting the Executive Chef in man... 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
Job Qualifications
- 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
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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
Restaurant, hotel, and hospitality jobs on OysterLink.
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