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HH
HHM Hotels
Executive Sous Chef
Career Insights for Executive Chef
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What they do
An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
$80,847 / year median in Florida
-2% projected decline
Job Description
Job Description Help for Job Description. Opens a new window.
Collaborate with others to develop new menu items, create and test recipes.
Ensure that all food products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.
Manage and hold others accountable for food safety, food handling, and sanitation requirements.
Train, develop and evaluate staff with regard to proper use of standard kitchen equipment and tools, techniques and skills, to include the methods of cooking, garnishes, and portion sizing.
Supervise the stewarding operation. Maintain kitchen at the level necessary to meet/exceed the company standards for quality, service, and cleanliness by personal inspection and following kitchen's preventative maintenance program.
Responsible for kitchen inventories including food, beverage, glass, china, supplies, chemicals, equipment, and tools. Attend daily/regular meetings such as BEO, AM Stand Up and F&B meetings.
Conduct divisional/departmental staff meetings on a regular 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. Position Requirements Degree or certification from an accredited culinary program preferred.3 years' experience in a managerial position of an upscale and/or high-volume foodservice 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.
Must be able to work in varied and extreme temperatures including freezers
Job DescriptionJob Description Overview Opportunity:
Executive Sous Chef Support and assist the Executive Chef in the daily operations of the kitchen, particularly as it relates to managing the culinary and stewarding staff, meeting food consistency and quality standards, while meeting financial and other objectives. Potential Career Path Executive Chef- Food and Beverage Director Essential Job Functions 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.
Collaborate with others to develop new menu items, create and test recipes.
Ensure that all food products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.
Manage and hold others accountable for food safety, food handling, and sanitation requirements.
Train, develop and evaluate staff with regard to proper use of standard kitchen equipment and tools, techniques and skills, to include the methods of cooking, garnishes, and portion sizing.
Supervise the stewarding operation. Maintain kitchen at the level necessary to meet/exceed the company standards for quality, service, and cleanliness by personal inspection and following kitchen's preventative maintenance program.
Responsible for kitchen inventories including food, beverage, glass, china, supplies, chemicals, equipment, and tools. Attend daily/regular meetings such as BEO, AM Stand Up and F&B meetings.
Conduct divisional/departmental staff meetings on a regular 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. Position Requirements Degree or certification from an accredited culinary program preferred.3 years' experience in a managerial position of an upscale and/or high-volume foodservice 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.
Must be able to work in varied and extreme temperatures including freezers
- 10°ree;F) and kitchens (90°ree;F), possibly for one hour or more. What We Believe People Are Our Capability
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