Sous Chef

Job Summary Assists in the management of culinary personnel, including hiring, training, performance reviews, wage determination, coaching, discipline, termination, and weekly scheduling. Creates effective, cost‑efficient schedules for the assigned culinary team based on forecast and budget. Conducts daily shift briefings to kitchen staff, discussing operational focuses, safety, specials, culinary education, guest feedback, and other standards. Liaises with hotel staff to determine daily room counts, room service requests, events, and special orders. Completes employee performance reviews and evaluations as required. Oversees daily activities such as preparation of all food items, sanitation of outlets, receipt of daily inventories, log‑on report, and food cost report. Supports Chef/Culinary Director in creative, cost‑appropriate menu items, recipe development, and specials implementation. Leads training and education of culinary staff on proper execution, timing, and presentation of all dishes. Oversees inventory of stations, controls quality of food, reduces waste, and ensures proper rotation. Manages inventory levels, par levels, and ordering/receiving; works closely with CDC to ensure all items are in stock for current menu and onsite events. Coordinates kitchen workflow and expediting to ensure a smooth operation. Stays current on culinary field concepts and procedures, learning new techniques and staying up to date. Has full knowledge of all menu items, daily features, and promotions. Works in all culinary stations as needed, with the flexibility to perform any position directed by the chef. Trains on proper food sanitation procedures, including labeling, rotation, storage, and hygiene requirements. Ensures proper operation/maintenance of all kitchen equipment and tools. Checks all stations at the end of each shift for proper food storage and sanitation. Practices conscious knowledge of food allergies and safety in preparation. Leads by example through a clean and organized station and kitchen. Works with the Culinary Director to monitor and stay within the specified budget, ensuring all expenses are recorded and coded appropriately. Provides intentional guest engagement through “touching tables” and ensuring guest satisfaction when needed. Expedites food regularly, practicing and training for proper timing of food courses. Coordinates workflow to ensure a smooth operation. Attends all scheduled meetings and training sessions. Understands and practices all safety and security procedures. Monitors and delegates to subordinate team members to keep them productive during their shift, creating an ongoing task list for slower periods. Works effectively with other personnel in a positive, professional manner, communicating with managers, staff, and third‑party vendors as a point of contact. Shows flexibility to step into any role needed to deliver exceptional service, including responsibilities outside this job description and assisting other departments. Demonstrates a team‑focused attitude and encourages collaboration, motivating the team to accomplish tasks effectively. Essential Functions Of The Job Ability to remain standing for up to 10 hours (100% of shift). Ability to remain in a standing or stationary position for up to 8 hours. Ability to regularly move and lift up to 50 lbs. Ability to walk the property and grounds frequently. Ability to lift items overhead. Ability to visibly survey property areas clearly. Ability to move up and down stairs frequently. Ability to remain bent over a sink or table for an extended period of time. Ability to bend and reach frequently and repetitively during a shift. Ability to use repetitive manual dexterity. Ability to move quickly based on guest needs. Ability to communicate and exchange accurate information effectively, often in a public forum. Ability to read, write, speak, and understand English. Ability to complete a satisfactory background check. Key Skills & Experience Required 3+ years culinary experience in a high‑volume, full‑service restaurant. 1+ year culinary leadership experience. Demonstrated natural leadership qualities with a positive, team‑focused attitude. Available and willing to work flexible hours, including nights, weekdays, and weekends. Strong communication, organizational, and problem‑solving skills. Expresses sincere enthusiasm for the role and passion for culinary operations. Ability to prioritize, delegate, and respond in a timely manner. Comfortable working under pressure, multitasking, and staying focused amid interruptions. Benefits & Perks Employer‑subsidized medical, dental, and vision insurance. Company‑funded $25,000 complimentary life insurance and $1,000/month in disability. Optional Disability, Life and AD&D, Critical Illness, and Accident Insurance options. Additional Health & Wellness benefits including prescription and gym membership discounts. Generous Paid Time Off package including Employer Paid Leave plus immediate Paid Vacation accruals. Flexible work‑life equality policies. Family Matters Program of 3+ months paid parental leave for new parents. 401(k) employer match, up to 4% of salary. Competitive wages with annual performance evaluations and compensation adjustments. Discounted employee and immediate family hotel rates, as low as $59 per night at EOS Hospitality portfolio locations. Food and Beverage discount of 50% Off at EOS Hospitality portfolio locations. Gold Card annual complimentary restaurant allowance for managers. Discounted lodging rates from New England Inn & Resort Association partners. Pathways for growth and professional development including training and tuition reimbursement. Relocation assistance to temporary employer housing. Incentive opportunities for both hourly and managerial roles. Supportive, open workplace culture. Company‑funded Employee Assistance Program for life and mental health resources. Why Join Our Team? Join our community of ambitious, thoughtful, and dedicated hospitality professionals delivering exceptional guest experiences. We encourage creativity, ownership, and problem‑solving at all levels and are committed to weaving diversity, equity, and inclusion into every aspect of our business. We also support community impact through initiatives such as toy drives, beach cleanups, charity drives, and a 1% Impact Fee donation to local organizations. Customized learning opportunities, mentorships, conferences, and leadership development programs are available to help internal leaders advance their career goals. Ready to Learn More? Visit us online at and explore our parent company, EOS Hospitality, at for more information. #J-18808-Ljbffr