Executive Sous Chef
Executive Sous Chef
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Job Description
Overview
Opportunity: Executive Sous Chef
Support and assist the Executive Chef in the daily operations of the kitchen particularly as it relates to managing the culinary and stewarding staff meeting food consistency and quality standards while meeting financial and other objectives.
Potential Career Path
Executive Chef - Food and Beverage Director
Essential Job Functions
- 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 and direct food production in a timely and efficient manner.
- Collaborate with others to develop new menu items create and test recipes.
- Ensure that all food products are consistently prepared and served according to recipes portioning cooking and serving standards.
- Manage and hold others accountable for food safety food handling and sanitation requirements.
- Train develop and evaluate staff with regard to proper use of standard kitchen equipment and tools techniques and skills to include the methods of cooking garnishes and portion sizing.
- Supervise the stewarding operation.
- Maintain kitchen at the level necessary to meet/exceed the company standards for quality service and cleanliness by personal inspection and following kitchens preventative maintenance program.
- Responsible for kitchen inventories including food beverage glass china supplies chemicals equipment and tools.
- Attend daily/regular meetings such as BEO AM Stand Up and F&B meetings.
- Conduct divisional/departmental staff meetings on a regular 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.
Position Requirements
- Degree or certification from an accredited culinary program preferred.
- 3 years experience in a managerial position of an upscale and/or high-volume foodservice establishment required.
Work Environment and Context
- Work schedule varies and will include working on holidays and weekends.
- Requires standing for extended periods walking pushing lifting up to 50 pounds bending and reaching using fingers and hands stooping kneeling or crouching.
- Must be able to work in varied and extreme temperatures including freezers (-10F) and kitchens (90F) possibly for one hour or more.
What We Believe
People Are Our Capability Hearts That Serve Only Excellence Stay Nimble - Own It
About Us
HHM Hotels is proud to be an equal-opportunity employer. We do not discriminate on the basis of race color gender gender identity sexual orientation marital status pregnancy national origin ancestry age religion disability veteran status genetic information citizenship status or any other group protected by law.
Employment Type
Full-Time
