Executive Sous Chef

The Dalmar, Fort Lauderdale, a Tribute Portfolio Hotel; Fort Lauderdale (FL); Presencial; USD 70.000 - 100.000; Jornada completa

Descripción de la vacante

HHM Hotels is seeking an Executive Sous Chef to support the Executive Chef in managing daily kitchen operations and culinary staff. You will ensure food quality, consistency, and cost controls while leading a team in a high-volume environment.

Responsibilities include menu collaboration, recipe testing, staff training, and maintaining compliance with safety and sanitation standards. Flexibility to work holidays and weekends is required.

Formación

• Degree or certification in culinary arts is preferred.
• Minimum 3 years in a managerial role in upscale/high-volume foodservice.
• Willingness to work holidays and weekends as needed.

Responsabilidades

• Assist Executive Chef in daily kitchen operations and staff leadership.
• Oversee and direct food production to ensure quality and consistency.
• Collaborate on menu development and recipe testing.
• Enforce recipes, portion sizes, and plating standards.
• Uphold food safety, sanitation, and OSHA guidelines.
• Guide and evaluate staff performance and training.

Conocimientos

Leadership

Staff development

Food safety

Quality control

Menu development

Educación

Culinary degree or certification

Herramientas

Kitchen equipment

Descripción del empleo

Overview

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 (-10°F) and kitchens (90°F), possibly for one hour or more.

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.