Executive Chef

HHM Hotels; Woodbury (CT); On-site; USD 85,000 - 120,000; Full time

Job summary

HHM Hotels seeks an Executive Chef to lead kitchen operations, upholding guest service standards, food quality and sustainability across properties.

You will interview, hire, train, schedule and coach culinary teams, driving menu concepts, controlling costs and ensuring safe, compliant kitchen practices.

This role requires flexibility to work holidays and weekends, with a strong focus on delivering memorable dining experiences aligned with HHM's brand values.

Qualifications

• Degree or certificate in Culinary Arts or related culinary education.
• 1–2 years of experience as an Executive Chef.
• Expertise in food product, presentation, quality and preparation; menu concept and design.
• Ability to manage a kitchen team and uphold brand standards.

Responsibilities

• Interview, select, train, schedule, coach and support associates to perform per HHM standards.
• Establish priorities and assign tasks to ensure timely production.
• Review daily menus, banquet events, and inventory to optimize usage.
• Maintain safety, sanitation and MSDS/OSHA compliance in all kitchen areas.
• Develop new menu items and provide recipe guidance and plating standards.

Skills

Staff management

Training & development

Scheduling

Coaching

Education

Culinary Arts degree/certificate

Job description

Overview

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

Opportunity: Executive Chef

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.

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

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.