Sous Chef

JHM Hotels has developed, acquired, owned, and operated hotels throughout the United States for more than 35 years. The company currently owns/operates 43 hotels with over 7,000 guestrooms, and over 1,600 associates located in the United States and India operating under such well-regarded brands as Marriott, Hilton, Hyatt and Starwood.  The company's mission statement shares this commitment with guests, associates and ownership.   We seek people who are driven by our core values, strive for service excellence and will go the extra mile to provide our guests with a memorable experience. We are interested in attracting and investing in talented individuals, who are dedicated to their career, show integrity and strive for positive results.

For more information, please visit our website  www.jhmhotels.com

Operate Kitchen department within budgetary guidelines and in response to actual conditions

Assist in the development and implementation of policies and controls on issues relating to kitchen operations to include reduction of waste, spoilage and breakage; food handling and sanitation; recipe, portion control and specifications etc.

Control food cost by training kitchen staff on the proper methods of food preparation and handling, by training kitchen, banquet, restaurant and steward associates on how to handle leftover food items, and by making creative use of leftover food.

Complete or assist with the administrative duties associated with personnel and payroll matters in a timely manner. Ensure that all kitchen/steward associates consistently adhere to uniform, grooming and appearance standards.

Assist with the development and conduct effective training programs to educate staff on specific job skills and quality of service to guests; include proper handling and maintenance of all kitchen equipment.

Understand and enforce adherence to health department and hotel sanitation and food handling guidelines.

Comply with all recipes and product specifications and assure that staff does the same.

Maintain effective communication within kitchen, be responsive to staff suggestions and concerns and work to resolve problems. Ensure that kitchen/steward staffs are kept aware of issues relating to food and beverage and general hotel operations. 

Attend meetings as scheduled and meet regularly with kitchen staff. Maintain effective working relationship with food and beverage management staff and hotel departments.

Conduct regular inspections of all kitchen/dishwashing areas and coolers to correct deficiencies found during inspection.

Assist in menu development

Inspect fish, meat and poultry upon arrival to ensure freshness and compliance to specifications and order.

Prepare reports, proposals and other communications as assigned.

The successful candidate will have prior experience as a Sous Chef at a full service, 4 Diamond property with extensive banquet business.  Excellent communication skills required.  College Degree preferred; High school diploma or general education degree or equivalent combination of education and experience required. This position will report to the Executive Chef.

Interested, qualified candidates please submit resume to Jo Kenzel, Human Resources Director, at jkenzel@jhmhotels.com

EOE   M/F/D/V

JHM Hotels is an E-Verify employer.