Executive Sous Chef

At HRI Hospitality, we offer a unique perspective on hotel ownership and management.

We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level.

We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career!

•    Hire, train, schedule, support, review, discipline and terminate employees.
•    Train and manage all Food & Beverage associates. 
•    Responsible for the development the Culinary & FOH team.
•    Post schedules for F&B associates on a weekly basis.
•    Complete payroll in a timely manner
•    Develop menus with a wide scope and variety.
•    Monitor presentation of all foods served to guests and ensure that appearance and quality are consistently maintained.
•    Plan and prepare various food items and meals for hotel restaurant catering functions, following proper food handling and safety guidelines.
•    Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
•    Assist in the planning, writing and pricing of food menus. 
•    Ordering and receiving of all Food & Beverage items.
•    Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen area.
•    Maintain an adequate supply of all provisions in the kitchen and establish programs that minimize waste.
•    Ensure foods are stored and served at proper temperatures. 
•    Prepare the annual departmental budget according to specifications set forth by the General Manager with the assistance of the Regional Controller.
•    Monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget.
•    Maintain food and labor costs.
•    Ensure that all kitchen equipment works and is maintained properly.
•    Regularly inspect all kitchen areas to ensure sanitary conditions. 
•    Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.
•    Use market research to develop new products. 
•    Ordering and dealing with vendors in a professional manner.
•    Conduct regular departmental operations meetings, including monthly safety meetings.
•    Ensure safe work practices of all kitchen employees, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment.
•    Attend all mandatory meetings as directed. 
•    Support the environmental commitments by having the knowledge, skills and values to be a leader in the global goal of “greening” the hospitality industry. 
 

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.