Executive Sous Chef

Plazahotelelpaso; Dallas (TX); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading hotel chain is seeking an Executive Sous Chef to support the Executive Chef in managing kitchen operations. The role involves overseeing food production, training staff, and maintaining high standards of food quality and safety. The ideal candidate has a background in culinary arts and experience in upscale foodservice management.

Qualifications

• Experienced in high-volume foodservice management.
• Possesses a strong culinary background with leadership skills.

Responsibilities

• Support Executive Chef in kitchen operations and staff management.
• Oversee food production and maintain quality standards.
• Conduct training and ensure compliance with food safety practices.

Skills

Food Safety Management

Menu Development

Staff Training

Time Management

Culinary Techniques

Education

Degree or certification from an accredited culinary program

Job description

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 kitchen’s 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 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.

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

Source: HHM Hotels