Accepting Applications Executive Chef

HHM Hotels; United States; Remote; USD 50,000 - 90,000; Full time

Job summary

An established industry player in hospitality is seeking a passionate Executive Chef to join their team. This role involves leading kitchen operations, developing innovative menus, and ensuring guest satisfaction through exceptional culinary experiences. The ideal candidate will possess a degree in Culinary Arts and have a strong background in kitchen management. Join a dynamic team that values creativity and collaboration, while enjoying a range of competitive benefits. If you're ready to make a mark in the culinary world and grow your career, this opportunity is perfect for you.

Benefits

Medical, Dental, and Vision Health Insurance

Paid Time Off

401(k) Company Match

Free Basic Life Insurance

Travel Discounts

Commuter Transit and Parking Benefits

Employee Assistance and Wellness Program

Educational/Professional Development

Referral Bonus Program

Qualifications

• Degree or certificate in Culinary Arts required.
• 1-2 years experience as an Executive Chef preferred.

Responsibilities

• Establish production tasks and priorities for kitchen staff.
• Review menu specials and ensure proper inventory management.
• Prepare weekly work schedules for kitchen personnel.

Skills

Culinary Skills

Menu Development

Inventory Management

Staff Management

Guest Satisfaction

Education

Degree in Culinary Arts

Culinary Certificate

Tools

Kitchen Equipment

Inventory Management Software

Job description

Accepting Applications - Executive Chef

About Us: HHM Hotels is a leading hotel management and investment company with a portfolio of hotels and resorts spanning North America. The organization takes pride in operating independent luxury and lifestyle hotels as well as premium branded hotels in urban and resort markets. We are continuously seeking talented professionals to join our accounting department. While we may not have an immediate opening, we are always looking to connect with experienced candidates who have a passion for hospitality and keen business acumen.

Why Apply?

1. Stay connected with a leading hospitality firm.
2. Be considered for upcoming opportunities before they are publicly posted.
3. Join a team that values innovation, collaboration, and professional growth.

If you are interested in being a part of our talent pipeline for future roles, we encourage you to apply. We review applications on an ongoing basis and will reach out when a suitable opportunity arises.

HHM Benefits and Perks

• Competitive wages for full-time and part-time opportunities
• Medical, Dental, and Vision Health Insurance
• Paid Time Off
• 401(k) Company Match
• Free Basic Life Insurance
• Travel Discounts
• Commuter Transit and Commuter Parking Benefits
• Employee Assistance and Wellness Program
• Educational/Professional Development
• Referral Bonus Program

What We Believe

• People Are Our Capability
• Hearts That Serve
• Only Excellence
• Stay Nimble
• Own It

Responsibilities:

1. Establish priorities and assign production and preparation tasks to staff to execute.
2. Review daily menu specials, banquet event orders, and inventory food items for daily use.
3. Requisition the day’s supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel.
4. Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up.
5. Ensure each kitchen work area is stocked with specified tools, supplies, equipment, and that recipe cards, production schedules, and plating test and write recipes.
6. Observe guest reactions and confer with service staff to ensure guest satisfaction.
7. Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies.
8. Assist the catering department with developing special menus for functions; meet with clients as requested.
9. Review sales and food costs daily and ensure that excess items are utilized efficiently.
10. Prepare weekly work schedules for all kitchen personnel in accordance with staff guidelines and forecasted labor costs.

Qualifications:

Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef.