Seasonal Sous Chef

Duties And Responsibilities

• Overseeing the performance and strategy of the outlets
• Maintaining food quality standards and financial goals
• Preparing meals and food to guest specifications
• Measuring kitchen ingredients and food portions accurately
• Ensuring kitchen staff adhere to set standards, procedures, and sanitation requirements
• Using kitchen knives and equipment for food preparation
• Managing kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures during cooking and 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/Knowledge Required

• Strong computer literacy, including proficiency in Word, Excel, and Outlook
• Read and employ math skills for following recipes
• Exceptional communication skills, passion, strategic thinking, and innovation
• Able to develop strong work relationships with both guests and colleagues
• Self-confident, proactive, and able to prioritize and make effective decisions

Pay

Salary Range: $1200 - $1400 weekly

Benefits

N/A

Schedule

N/A

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. #INDRJB