Executive Sous Chef

Hotel Indigo Chicago-Vernon Hills; San Diego (CA); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player is seeking an Executive Sous Chef to support daily kitchen operations. This dynamic role involves managing culinary staff, ensuring food quality, and maintaining high standards of safety and cleanliness. Ideal candidates will have a culinary degree and at least three years of managerial experience in a high-volume setting. Join a vibrant kitchen environment that values excellence and creativity, offering a unique culinary experience to guests. This position provides a fantastic opportunity for growth and progression within the culinary field.

Qualifications

• 3+ years of managerial experience in upscale foodservice.
• Degree from an accredited culinary program preferred.

Responsibilities

• Support Executive Chef in kitchen operations and staff management.
• Ensure food quality, safety, and compliance with standards.
• Oversee menu development and food production.

Skills

Kitchen Management

Food Safety Compliance

Menu Development

Staff Training

Inventory Management

Education

Culinary Degree or Certification

Job description

Overview

Opportunity: Executive Sous Chef

Support and assist the Executive Chef in daily kitchen operations, focusing on managing culinary and stewarding staff, ensuring food quality and consistency, and meeting financial and operational goals.

Potential Career Path

Progression to: Executive Chef - Food and Beverage Director

Essential Job Functions

1. Interview, select, train, schedule, coach, and support staff, ensuring adherence to brand and hotel standards, aligned with HHM core values.
2. Oversee and direct food production efficiently and timely.
3. Collaborate on menu development, recipe creation, and testing.
4. Ensure all food is prepared and served according to recipes, portion sizes, and standards.
5. Manage food safety, handling, and sanitation compliance.
6. Train and evaluate staff on equipment, techniques, garnishing, and portioning.
7. Supervise stewarding operations.
8. Maintain kitchen standards for quality, service, and cleanliness through inspections and preventative maintenance.
9. Manage inventory for food, beverages, supplies, chemicals, and equipment.
10. Participate in daily/regular meetings such as BEO, AM Stand Up, and F&B meetings.
11. Conduct departmental staff meetings regularly.
12. Follow sustainability practices in line with HHM’s EarthView program.
13. Practice safety protocols, wear protective gear, and adhere to MSDS and OSHA standards.
14. Perform additional duties as assigned by management.

Position Requirements

1. Degree or certification from an accredited culinary program preferred.
2. Minimum of 3 years’ managerial experience in upscale or high-volume foodservice establishments.

Work Environment and Conditions

1. Work schedule may vary, including holidays and weekends.
2. Requires standing for long periods, walking, lifting up to 50 pounds, bending, reaching, and other physical activities.
3. Ability to work in extreme temperatures, including freezers (-10°F) and kitchens (90°F), for extended periods.

Our Values

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

About Us

Salt Wood Kitchen & Oysterette, a culinary destination in Monterey, offers diverse dining environments, including a full-service restaurant, lively bar and lounge, and outdoor patio. Our oyster bar and live-fire kitchen are central features, providing unique experiences from cocktails to private events.

HHM Hotels is an equal-opportunity employer, committed to diversity and inclusion, and does not discriminate based on any protected status.

For other opportunities at this location, click here.