Opportunity:

Banquet Sous Chef Manage kitchen operations related to banquet functions in accordance with established guest service, food quality and sustainability standards. 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.

Supervise the production and preparation of food items for banquet functions. Requisition and order food and other products required to meet banquet event order specifications. Create recipes for banquet and catered functions. Maintain budgeted food cost. Maintain recipe database. Conduct monthly inventories. Store food products properly to minimize waste and meet food safety standards. Maintain cleanliness of all remote banquet kitchen facilities. Ensure kitchen staff has appropriate certification, licensing and training. 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 Culinary degree preferred. Minimum four years banquet production experience with supervisory responsibilities. Work Environment and Context Work schedule varies and will include working on holidays, weekends and alternate shifts. Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. What We Believe People Are Our Capability

• Hearts That Serve
• Only Excellence
• Stay Nimble
• Own It