Executive Sous Chef - Lead Culinary Team & Menu Innovation

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

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.