Sous Chef

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

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

Source: HHM Hotels