Executive Sous Chef: Lead Kitchen & Menu Innovation

HHM Hospitality; Fort Lauderdale (FL); On-site; USD 70,000 - 100,000; Full time

Job summary

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.

Qualifications

• 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.

Responsibilities

• 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.

Skills

Leadership

Staff development

Food safety

Quality control

Menu development

Education

Culinary degree or certification

Tools

Kitchen equipment

Job description

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.