Executive Chef

HHM Hotels; Deerfield Beach (FL); On-site; USD 75,000 - 110,000; Full time

Job summary

HHM Hotels in Deerfield Beach, FL is seeking an Executive Chef to lead kitchen operations, ensure guest satisfaction, and uphold sustainability standards across outlets.

The role focuses on menu concept, food quality, banquet and catering prep, staff development, and cost control, with opportunities for growth toward regional leadership within HHM.

Qualifications

• Degree or certificate in Culinary Arts and 1–2 years’ experience as an Executive Chef.
• Expertise in food product, presentation, quality and preparation along with menu concept and design.
• Experience in banquet and catering preparation and cooking for parties from 10 to 400; seasoned line cook as needed.

Responsibilities

• Interview, select, train, schedule, coach and support associates while upholding brand standards.
• Establish priorities and assign production tasks to staff to execute.
• Review daily menu specials, banquet orders and inventory for daily use.
• Requisition day’s supplies and ensure they are received and stored correctly; coordinate with purchasing.
• Develop new menu items and write recipes; ensure quality and guest satisfaction.
• Meet with the Executive Steward on equipment needs and safety follow-up.
• Prepare weekly kitchen schedules and monitor labor costs.
• Follow EarthView sustainability guidelines and MSDS/OSHA safety rules.

Skills

Executive Chef

Food quality

Banquet catering prep

Menu concept design

Education

Culinary Arts degree/certificate

Job description

Opportunity: Executive Chef

Manage the kitchen operations in accordance with established guest service, food quality and sustainability standards.

Your Growth Path

Director of Food & Beverage – Regional Director of Food & Beverage

Your Focus

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

Your Background and Skills

• Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef.
• Expertise in food product, presentation, quality and preparation along with menu concept and design.
• Experience in banquet and catering preperation and cooking for parties from 10 to 400 as well as being a seasoned line cook contingent on business demands.

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, stooping, kneeling, or crouching.

What We Believe

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

Source: HHM Hotels