Seasonal Sous Chef

Seasonal Sous ChefDuties and Responsibilities:Must 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 Required:Strong 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 decisionsCompensation:Employee Type: Salary Salary Minimum: $1200/wkly Salary 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.Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.