Executive Sous Chef

Holiday Inn Express & Suites-Cambridge; San Diego (CA); On-site; USD 45,000 - 75,000; Full time

Job summary

An established industry player seeks an Executive Sous Chef to support daily kitchen operations and manage culinary staff. This role involves ensuring food quality, safety, and compliance with brand standards while collaborating on innovative menu development. The ideal candidate will have a strong culinary background, managerial experience in upscale foodservice, and a passion for excellence. Join a vibrant team in a dynamic environment where your culinary skills can shine and contribute to memorable dining experiences.

Qualifications

• 3+ years of managerial experience in high-volume foodservice.
• Degree or certification from an accredited culinary program preferred.

Responsibilities

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

Skills

Culinary Skills

Staff Management

Food Safety Compliance

Menu Development

Education

Degree from Culinary Program

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 achieving 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 associates, ensuring adherence to brand or hotel standards and HHM core values.
2. Oversee and direct food production efficiently and timely.
3. Collaborate on new menu development, recipe creation, and testing.
4. Ensure consistent food preparation and presentation according to recipes, portion sizes, and standards.
5. Manage food safety, handling, and sanitation compliance.
6. Train and evaluate staff on kitchen equipment, techniques, and skills, including cooking methods, garnishes, and portion control.
7. Supervise stewarding operations.
8. Maintain kitchen standards for quality, service, and cleanliness through inspections and preventative maintenance.
9. Manage inventories of food, beverages, supplies, chemicals, and equipment.
10. Attend daily/regular meetings such as BEO, AM Stand Up, and F&B meetings.
11. Conduct departmental staff meetings regularly.
12. Follow sustainability practices aligned with HHM’s EarthView program.
13. Adhere to safety protocols, wear protective gear, and comply with MSDS and OSHA standards.
14. Perform additional duties as assigned by management.

Position Requirements

• Preferred: Degree or certification from an accredited culinary program.
• Minimum of 3 years' managerial experience in upscale or high-volume foodservice establishments.

Work Environment and Conditions

• Flexible work schedule, including holidays and weekends.
• Requires standing for long periods, walking, lifting up to 50 pounds, bending, reaching, and manual dexterity.
• Ability to work in varied 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 is the culinary hub of Monterey, featuring diverse dining options including a full-service restaurant, lively bar and lounge, and outdoor patio. Our oyster bar and fire-kitchen serve as the restaurant’s centerpiece, offering a unique dining experience from cocktails to private events.

HHM Hotels is an equal-opportunity employer, committed to diversity and inclusion. We do not discriminate based on race, color, gender, sexual orientation, gender identity, marital status, pregnancy, national origin, age, religion, disability, veteran status, genetic information, citizenship, or any protected class.

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