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Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, reaching, kneeling, bending. 3 years’ experience in a managerial position of an upscale and/or high volume foodservice establishment required.

<h2>Overview</h2>Opportunity: Chef de CuisineAssist Executive Chef in leading the kitchen with scheduling and coordinating associates as well as supervising the staff to ensure all food preparation is done according to standard. Chef de Cuisine is directly responsible for the entire kitchen operations in the absence of the Executive Chef. Potential Career Path   Chef de Cuisine – Executive Chef Essential Job Functions<ul><li>Provide direction to other kitchen staff in production and best practices.</li><li>Set up production cycles, ensure proper inventory levels are available and call in orders as needed.</li><li>Hands on execution of the line and inform associates of their responsibilities.</li><li>Conduct tastings and educational seminars regarding the menu.</li><li>Supervise kitchen to ensure service preparation is done to leading standards.</li><li>Coordinate food preparation and storage in kitchen.</li><li>Control portion sizes and quality of food.</li><li>Ensure food production is done in accordance with our safety and sanitation practices. Assist in interviewing, selecting, and scheduling associates.</li><li>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.</li><li>Perform other duties as requested by management.</li><li>Practice safe work habits to ensure safety.</li><li>Monitor storage areas, such as refrigerators and dry areas, for cleanliness and orderliness.</li><li>Ensure overall guest satisfaction.</li></ul>Position Requirements<ul><li>Degree or certification from an accredited culinary program preferred.</li><li>3 years’ experience in a managerial position of an upscale and/or high volume foodservice establishment required.</li></ul>Work Environment and Context<ul><li>Work schedule varies and may include working on holidays, and weekends.</li><li>Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, reaching, kneeling, bending. </li></ul><h2>About Us </h2>HHM Hotels is proud to be an equal-opportunity employer. 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. To see other opportunities at this location, click here.

Whiteface Lodge

Chef de Cuisine

Best Practices

Cook Dishes

Food Preparation

Food Production

Food Quality

Genetics

Inventory Levels

Lift/Move 25 Pounds

OSHA

People Management

Portion Control

Safety Equipment

Safety/Work Safety

Sanitation

Seminars

Sustainability

HHM Jobs

Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching. 3 years experience in a managerial position of an upscale and/or high volume food service establishment required.

<h2>Overview</h2>Opportunity:  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<ul><li>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. </li><li>Oversee preparation and production of menus, development and execution of recipes.</li><li>Manage kitchen operations and assigned staff.</li><li>Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards. </li><li>Develop new menu items, test and create recipes.</li><li>Trains, develops and evaluates personnel with regard to proper use of standard kitchen equipment and tools, techniques and skills.</li><li>Supervise kitchen personnel to ensure that methods of cooking, garnishes and portion sizes are as prescribed.</li><li>Manage budget, monitor costs and operating needs in keeping with overall containment of unnecessary expenditures.</li><li>Direct and develop skills of the team to the achievement of department and area goals.</li><li>Evaluate all direct reports and conduct introductory period and annual performance reviews.</li><li>Maintain an open door policy and address all team member issues and/or concerns in a timely manner.</li><li>Conduct divisional/departmental staff meetings on a monthly basis.</li><li>Follow sustainability guidelines and practices related to HHM’s EarthView program.</li><li>Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.</li><li>Perform other duties as requested by management.</li></ul> Your Background and Skills<ul><li>Degree or certification from an accredited culinary program preferred. </li><li>3 years experience in a managerial position of an upscale and/or high volume food service establishment required. </li></ul> Work Environment and Context<ul><li>Work schedule varies and will include working on holidays and weekends.</li><li>Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching.</li></ul> What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It<h2>About Us </h2>HHM Hotels is proud to be an equal-opportunity employer. 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. To see other opportunities at this location, click here.

Sous Chef

Budget Management

Coaching

Food Services

Lift/Move 50 Pounds

Menu Development

Operations Management

Performance Reviews

Production Control

Recipe Development

Test Plan/Schedule

Time Management

HOUR

As a vital member of our team, you will be responsible for ensuring exceptional food quality, maintaining efficient kitchen workflows, and leading a team of culinary professionals. We are seeking an energetic and dedicated Kitchen Lead to oversee daily culinary operations in a fast-paced, quick service environment.

<div><div>We are seeking an energetic and dedicated Kitchen Lead to oversee daily culinary operations in a fast-paced, quick service environment. As a vital member of our team, you will be responsible for ensuring exceptional food quality, maintaining efficient kitchen workflows, and leading a team of culinary professionals. Your leadership will drive the success of our food service operations, uphold food safety standards, and deliver outstanding customer experiences. This role offers an exciting opportunity to showcase your culinary expertise and management skills in a dynamic hospitality setting. Responsibilities <ul><li>Lead and supervise kitchen staff, providing clear direction, training, and development to foster a high-performing team </li><li>Oversee food preparation and cooking processes to ensure consistency, quality, and presentation standards are met </li><li>Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste </li><li>Operate POS systems such as Aloha POS and Micros POS for order processing, cash handling, and sales reconciliation </li><li>Maintain strict adherence to food safety regulations and sanitation standards to ensure a safe dining environment </li><li>Coordinate shift schedules, manage labor costs, and optimize staffing levels for peak efficiency </li><li>Assist with food production for catering events, banquets, or special functions as needed </li></ul>Experience <ul><li>Proven experience in food preparation, cooking, and kitchen management within quick service or fast food restaurants </li><li>Demonstrated supervisory or leadership experience in a hospitality or restaurant setting </li><li>Familiarity with POS systems including Aloha POS and Micros POS; strong cash handling skills </li><li>Background in fine dining or casual dining environments with exposure to food safety and sanitation protocols </li><li>Experience in inventory control, budgeting, and food cost management </li><li>Strong team management skills with the ability to train staff effectively and foster a positive work environment </li><li>Previous roles involving restaurant management, shift supervision, or catering are highly desirable </li></ul>Join us as a Kitchen Lead where your culinary talent and leadership will inspire excellence! We value energetic professionals committed to delivering top-notch food service while managing operations smoothly. If you thrive in a fast-paced environment and are passionate about hospitality management, we want to hear from you! </div></div><div>Work Location: In person </div><div> </div>

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