EOS Hospitality
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Sous Chef
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EOS Hospitality Overview
The Sous Chef oversees the performance and strategy of the outlets and is accountable for meeting food quality standards and financial goals. Must have a strong background in hotel restaurants, banquets, and weddings. Responsibilities
Oversee the performance and strategy of the outlets and be accountable for meeting food quality standards and financial goals. Prepare meals and food to meet the specifications of guests in a timely manner. Properly measure kitchen ingredients and food portions. Ensure kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements. Use kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation. Manage the kitchen inventory and ensure supplies are fresh and of high quality. Ensure proper food temperatures when cooking and proper storage afterward. Maintain a clean, organized, and sanitized workstation and kitchen equipment. Take charge of kitchen opening, closing, and other side duties as directed by the Executive Chef. Skills / Knowledge Required
Strong computer literacy, with knowledge of Word, Excel, and Outlook. Read and apply 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. Equal Opportunity Employer
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. Seniority level
Entry level Employment type
Full-time Job function
Management and Manufacturing Industries
Hospitality
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Sous Chef
role at
EOS Hospitality Overview
The Sous Chef oversees the performance and strategy of the outlets and is accountable for meeting food quality standards and financial goals. Must have a strong background in hotel restaurants, banquets, and weddings. Responsibilities
Oversee the performance and strategy of the outlets and be accountable for meeting food quality standards and financial goals. Prepare meals and food to meet the specifications of guests in a timely manner. Properly measure kitchen ingredients and food portions. Ensure kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements. Use kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation. Manage the kitchen inventory and ensure supplies are fresh and of high quality. Ensure proper food temperatures when cooking and proper storage afterward. Maintain a clean, organized, and sanitized workstation and kitchen equipment. Take charge of kitchen opening, closing, and other side duties as directed by the Executive Chef. Skills / Knowledge Required
Strong computer literacy, with knowledge of Word, Excel, and Outlook. Read and apply 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. Equal Opportunity Employer
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. Seniority level
Entry level Employment type
Full-time Job function
Management and Manufacturing Industries
Hospitality
#J-18808-Ljbffr