Executive Sous Chef

Plazahotelelpaso; Fort Lauderdale (FL); On-site; USD 60,000 - 90,000; Full time

Job summary

HHM Hotels is seeking an Executive Sous Chef to support the Executive Chef in daily kitchen operations. You will lead culinary and stewarding staff, ensure food quality and consistency, and help meet financial objectives.

You will interview, train, schedule, coach, and develop associates while maintaining HHM standards and EarthView sustainability guidelines. The role requires strong leadership, menu collaboration, and adherence to safety practices.

Qualifications

• 3 years’ experience in a managerial position of an upscale and/or high-volume foodservice establishment.
• Degree or certification from an accredited culinary program preferred.
• Strong leadership and communication skills.

Responsibilities

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with brand/hotel standards and 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 all food products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.
• Manage and hold others accountable for food safety, handling, and sanitation requirements.
• Train, develop and evaluate staff in proper use of kitchen equipment, techniques and skills.
• Supervise the stewarding operation.
• Maintain kitchen to meet/exceed quality, service, and cleanliness standards.
• Attend daily/regular meetings (BEO, AM Stand Up, F&B).
• Follow HHM EarthView sustainability guidelines.

Skills

Team leadership

Staff training

Scheduling

Menu development

Food safety & sanitation

Education

Culinary degree or certification

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