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 o