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About the Role

Administer, direct, manage and control the total operations of the food and beverage division, including the kitchen. This involves purchasing, production, presentation, and quality of food, as well as hiring, training, and developing employees. The role ensures high-quality food preparation, prompt and courteous service, efficient administration, and profitability across all outlets, maintaining the highest food standards through excellent culinary skills.

Responsibilities

• Supervise, guide, and train all F&B and kitchen associates, focusing on timing, portions, food quality, service, and sanitation.
• Schedule, evaluate, and direct all food and beverage personnel, including kitchen, utility, and sanitation staff, with disciplinary action when necessary.
• Ensure adequate inventory of supplies and materials for associates.
• Establish, direct, and review performance standards in food preparation, purchasing, and production.
• Ensure safe food handling protocols are followed at all times.
• Monitor, direct, and coordinate sanitation, cleanliness, and organization efforts in food and beverage areas.
• Establish, direct, and review liquor procedures for security and accountability.
• Achieve cost goals for food cost, kitchen labor, and related expenses.
• Manage the kitchen to adhere to OSHA and Food Handling Regulations.
• Collaborate with the hotel management team and General Manager in meetings and operational programs.
• Drive financials through menu creation, specials, promotions, and menu item design.
• Maintain or decrease food cost and adhere to staffing levels.
• Coach and counsel associates, including managers, and develop Sous Chefs for leadership roles.
• Perform other duties as assigned to ensure effective hotel operation.

Requirements

• Prior experience in a Food and Beverage leadership role with a proven record of success.
• Minimum 3 years' experience as Sous Chef or Executive Chef, including menu design and recipe creation.
• Knowledge of federal, state, and local laws and regulations for food handling, production, and liquor.
• Ensure food and beverage staff are trained in responsible alcohol service.
• Strong business communication and presentation skills, both verbal and written.
• Proven leadership experience.
• High work ethic and self-initiative.
• Strong computer skills in Microsoft Suite.
• Some travel may be required.
• Regular attendance according to established guidelines.
• May be required to work varying schedules to reflect business needs.
• Must possess basic computational ability.
• Focus and maintain attention to tasks and complete work assignments on time despite frequent interruptions.
• Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality.
• Ability to participate in, and at times lead, departmental and/or hotel team meetings.
• Sit, stand, and walk for varying lengths of time, often for extended periods.
• Lift and carry heavy objects weighing approximately thirty (30) to forty (40) pounds.
• Good communication skills, both written and verbal.
• Finger dexterity to operate office equipment.

Skills

• Food and Beverage Management
• Kitchen Operations
• Purchasing
• Food Production
• Menu Design
• Recipe Creation
• Staff Training and Development
• Inventory Management
• Sanitation and Cleanliness
• Food Safety Protocols
• Liquor Procedures
• Cost Control
• OSHA Regulations
• Food Handling Regulations
• Leadership
• Business Communication
• Presentation Skills
• Microsoft Suite
• Teamwork
• Problem-Solving

Work Type

• Full-time

Experience Level

• Minimum 3 years' experience as Sous Chef or Executive Chef

About the Company

• HHM Hotels is proud to be an equal-opportunity employer.

Equal Opportunity

• We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status, or any other group protected by law.