Seasonal Sous Chef

Duties And ResponsibilitiesMust have strong background in hotel restaurants, banquets, weddings.The Sous Chef is responsible for overseeing the performance and strategy of the outlets and being accountable for meeting food quality standards and financial goals.Preparing meals and food to meet the specifications of guests in a timely mannerProperly measuring kitchen ingredients and food portionsEnsuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirementsUsing kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparationManaging the kitchen inventory and ensuring supplies are fresh and of high qualityEnsuring proper food temperatures when cooking and proper storage afterwardKeeping the workstation and kitchen equipment clean, organized and sanitizedTaking charge of kitchen opening, closing and other side duties as directed by the Executive ChefSkills/Knowledge RequiredStrong computer literacy, with knowledge of Word, Excel, and Outlook Read and employ math skills for following recipesExceptional communication skills, passionate, strategic and innovativeAble to develop strong work relationships with both Guests and ColleaguesSelf-confident, proactive, and able to prioritize and make effective decisionsCompensationEmployee Type: SalarySalary Minimum: $1200/wklySalary Maximum: $1400/wklyEOS Hospitality is an Equal Opportunity Employer and does not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable law. We are committed to fostering a diverse and inclusive workplace.#INDRJB