Sous Chef

HHM Hospitality; Frederick (MD); On-site; USD 50,000 - 70,000; Full time

Job summary

HHM Hospitality is seeking a Sous Chef to assist the Executive Chef in managing kitchen operations at our location in Frederick, Maryland. The ideal candidate will have a culinary degree and at least three years of experience in a managerial role within an upscale or high-volume food service environment. Responsibilities include menu development, staff training, and maintaining quality standards. HHM values excellence and sustainability in our operations and is an equal-opportunity employer.

Qualifications

• 3+ years of experience in a managerial position in an upscale or high-volume food service establishment.
• Strong background in food quality and sustainability standards.

Responsibilities

• Assist the Executive Chef in food preparation and oversee kitchen operations.
• Manage staff performance and conduct training and evaluations.
• Develop new menu items and manage kitchen production.

Skills

Team leadership

Menu development

Food safety practices

Budget management

Education

Degree or certification from an accredited culinary program

Job description

Overview

Opportunity: Sous Chef

Assist the Executive Chef in the preparation of food and oversight of kitchen operations in accordance with established food quality, guest service and sustainability standards.

Responsibilities

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• 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 tools, techniques and skills.
• Supervise kitchen personnel to ensure that methods of cooking, garnishes and portion sizes are as prescribed.
• Manage budget, monitor costs and operating needs in keeping with overall containment of unnecessary expenditures.
• Direct and develop skills of the team to the achievement of department and area goals.
• Evaluate all direct reports and conduct introductory period and annual performance reviews.
• Maintain an open door policy and address all team member issues and/or concerns in a timely manner.
• Conduct divisional/departmental staff meetings on a monthly basis.
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Background and Skills

• Degree or certification from an accredited culinary program preferred.
• 3 years experience in a managerial position of an upscale and/or high volume food service establishment required.

Work Environment and Context

• Work schedule varies and will include working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching.

Values

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

About Us

HHM Hotels is proud to be an equal‑opportunity employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status, or any other group protected by law.