Lead Sous Chef - Elevate Menus, Mentor Team & Ops

Plazahotelelpaso; Saint Paul (MN); On-site; USD 55,000 - 75,000; Full time

Job summary

HHM Hotels is seeking an engaged Sous Chef to assist the Executive Chef in preparing food and overseeing kitchen operations according to quality, guest service and sustainability standards. You will lead and develop a kitchen team, manage menus, recipes and yield guides, while monitoring costs and upholding safety standards.

The role requires standing, holiday/weekend shifts, and a commitment to excellence.

Qualifications

• 3 years experience in a managerial position of an upscale and/or high volume food service establishment.

Responsibilities

• Interview, select, train, schedule, coach and support associates to uphold brand standards.
• Oversee preparation and production of menus, development and execution of recipes.
• Manage kitchen operations and assigned staff.
• Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.
• Develop new menu items, test and create recipes.
• Trains, develops and evaluates personnel with regard to proper use of standard kitchen equipment and skills.
• Supervise kitchen personnel to ensure method of cooking, garnishes and portion sizes are as prescribed.
• Manage budget, monitor costs and operating needs to contain unnecessary expenditures.
• Direct and develop skills of the team to achieve department goals.
• Evaluate direct reports and conduct performance reviews.

Skills

Managerial experience

Education

Culinary degree/certification

Job description

HHM Hotels is seeking an engaged Sous Chef to assist the Executive Chef in preparing food and overseeing kitchen operations according to quality, guest service and sustainability standards. You will lead and develop a kitchen team, manage menus, recipes and yield guides, while monitoring costs and upholding safety standards.

The role requires standing, holiday/weekend shifts, and a commitment to excellence.