Sous Chef

HHM Hotels; Philadelphia (Philadelphia County); On-site; USD 60,000 - 86,000; Full time

Job summary

HHM Hotels is seeking a Sous Chef to assist the Executive Chef with food preparation and oversight of kitchen operations in line with HHM standards and sustainability goals.

The role focuses on interviewing, training, coaching and scheduling associates, while ensuring menus, recipes, yields and quality meet brand expectations. Work environment includes varied schedules, holidays and weekends, under HHM EarthView guidelines.

Qualifications

• 3 years managerial experience in upscale and/or high-volume food service.
• Degree or certification from an accredited culinary program preferred.

Responsibilities

• Interview, select, train, schedule, coach and support associates to meet brand standards.
• Oversee menu preparation, development and recipe execution.
• Manage kitchen operations and assigned staff.
• Ensure adherence to recipes, yield guides, and department standards.
• Develop new menu items and test recipes.
• Train and evaluate personnel on equipment, techniques and skills.
• Supervise cooking methods, garnishes and portion sizes as prescribed.
• Manage budget and monitor costs in line with cost containment goals.
• Direct and develop team to meet department and area goals.
• Conduct regular performance reviews and address team concerns.
• Maintain safety and sustainability guidelines per EarthView program.

Skills

Leadership

Staff coaching

Training & scheduling

Menu development

Quality control

Education

Culinary degree/certification

Job description

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