Seasonal Sous Chef

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 manner. Properly measuring kitchen ingredients and food portions. Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements. Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation. Managing the kitchen inventory and ensuring supplies are fresh and of high quality. Ensuring proper food temperatures when cooking and proper storage afterward. Keeping the workstation and kitchen equipment clean, organized and sanitized. Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef. Skills and Knowledge Strong computer literacy, with knowledge of Word, Excel, and Outlook; read and employ math skills for following recipes. Exceptional communication skills, passionate, strategic and innovative. Able to develop strong work relationships with both guests and colleagues. Self-confident, proactive, and able to prioritize and make effective decisions. Compensation Employee Type: Salary Salary Minimum: $1200/wkly Salary Maximum: $1400/wkly EOS 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. #J-18808-Ljbffr