Sous Chef

Job Summary Assist in the management of culinary personnel, to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling. Assist in creating effective, cost‑efficient schedules for assigned culinary team based on forecast and budget. Lead by example and hold culinary team to standard including onboarding and training process, uniform and appearance policy, time and attendance policy, culinary execution and health code standards, etc. Support Chef de Cuisine by conducting daily shift stand‑up with kitchen staff. Participate in assigned employee performance reviews/evaluations as required. In the absence of the Chef de Cuine, serve as lead kitchen manager, overseeing daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log‑on report, and food cost report. Assist with training and education of culinary staff on appropriate execution, timing, and presentation of all dishes. During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation. Assist with inventory management, par levels, and ordering/receiving. Estimate food consumption, place orders, and code invoices timely. Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival. Have full knowledge of all menu items, daily features, and promotions. Consistently work in different culinary stations daily, based on needs. Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements. Ensure the cleanliness of all work areas, utensils, and equipment. Responsible for all overall sanitation of kitchen environment and health inspection requirements. Ensure proper operation/maintenance of all kitchen equipment and tools. Check all stations at the end of every shift for proper food storage and sanitation. Practice conscious knowledge of food allergies and safety in preparation. Liaise daily with outlet managers to keep open lines of communication regarding guest feedback. Expedite food regularly, executing proper timing of food courses. Monitor and delegate to team members to ensure they remain productive during their shift. Benefits Time off package including state VT Sick time for all employees, as well as a generous PTO plan plus 10 paid Holidays for full‑time status employees EOS Family Matters Program of 3+ months fully paid parental leave for new parents Retirement savings option of 401k with employer match of up to 4% for all employees Complementary $25K in Life insurance and $1K/mo. in long‑term disability coverage for full‑time employees Optional additional Disability, Life and AD&D, Critical Illness, and Accident Insurance options Company‑funded Employee Assistance Program for life challenges and mental health resources Additional Health & Wellness benefits including prescription and gym membership discounts Competitive wages with ongoing market analysis Annual performance evaluations with eligible compensation adjustments EOS Employee/Immediate Family Lodging Rates as low as $59 per night EOS Friends and Family Lodging Discounts EOS Dining Discount of 50% Off F&B at EOS Hospitality portfolio locations during travel Discounted lodging rates from New England Inn & Resort Association partners Pathways for growth and professional development including structured training and EOS Educational Reimbursement Program Internal referral bonus programs up to $500 per referral Incentive opportunities for both hourly and managerial roles Supportive, open workplace culture with flexible and understanding work–life equality Compensation This is a salaried, full time onsite role with a base salary range of $50,000 - $70,000 per year. Final compensation package offer is subject to change based on a variety of complex factors unique to each candidate including experience, education, skill set, and applicable certifications. Key Skills & Experience Required 2+ years of professional kitchen leadership experience in a full-service restaurant Some banquet/event experience a plus Some classroom culinary training a plus, but not required Strong understanding of culinary preparations and advanced knife skills Successful completion of satisfactory background check Available and willing to work flexible hours based on business needs including weekdays and weekends. Demonstrates strong communication, organizational, and problem-solving skills. Expresses sincere enthusiasm for the role and passion for culinary Must know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused while maintaining hospitality. Essential Functions Of The Job Ability to remain standing for up to 10 hours Ability to remain stationary in desk/meeting environment for up to 8 hours Ability to move up and down stairs occasionally Ability to move quickly based on guest needs Ability to regularly move and lift up to 50 lbs. Ability to use repetitive manual dexterity frequently, such as peeling, cutting, mixing, dishwashing, etc. Ability to bend, stretch, and reach frequently, including above head, and repetitively during a shift Ability to bend at the waist regularly, such as washing dishes over a sink for an extended period of time Ability to lift above head, such as accessing storage or exchanging glassware racks Ability to visibly survey areas clearly and inspect visual details such as finished dishes Ability to communicate and exchange information effectively Ability to read, write, speak, and understand basic English Ability to complete a satisfactory background check Ability to perform assigned tasks, operate equipment, and complete job duties in a safe manner Ability to work flexible hours based on business needs including midweek and weekend days #J-18808-Ljbffr