Sous Chef

HHM Hospitality; Frederick, Slatington (MD, Lehigh County); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a Sous Chef to join their dynamic kitchen team. This role involves assisting the Executive Chef in food preparation and managing kitchen operations while ensuring high-quality standards and guest satisfaction. You will have the opportunity to lead a talented team, develop innovative menu items, and contribute to a sustainable kitchen environment. If you are passionate about culinary excellence and team leadership, this position offers a fantastic growth path in the culinary field, with the potential to rise to Executive Chef. Join a company that values its people and strives for excellence.

Qualifications

• 3+ years in a managerial role in upscale food service.
• Experience in menu development and kitchen operations.

Responsibilities

• Assist Executive Chef in food preparation and kitchen oversight.
• Manage kitchen staff, ensuring adherence to standards.
• Develop new menu items and train kitchen personnel.

Skills

Kitchen Management

Menu Development

Team Leadership

Food Safety Standards

Budget Management

Education

Culinary Degree or Certification

Tools

Standard Kitchen Equipment

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.

Your Growth Path

Executive Sous Chef – Chef – Executive Chef

Your Focus

• 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.

Your 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.

What We Believe

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.

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