Sous Chef

HHM Hotels - - Responsibilities: 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.; Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and HHM core values.; Oversee preparation and production of menus, development and execution of recipes.; Manage kitchen operations and assigned staff.; Develop new menu items, test and create recipes.