EOS Hospitality
Executive Sous Chef – EOS Hospitality
Job Details Department: Culinary Direct Report: Executive Chef Purpose: Support Executive Chef in executing culinary operations for a full-service restaurant, ensuring labor management, quality control and culinary consistency.
Responsibilities
Blinds and veteran dishwashers had responsibilities such as hiring, training, performance reviews, wages, coaching, discipline, termination, and weekly scheduling.
Create cost-efficient culinary schedules based on forecast and budget.
Onboard kitchen staff, initiating hiring systems, developing training programs, and enforcing uniform appearance, time and attendance, and culinary standards.
Ensure progressive discipline following company guidelines and involve People + Culture staff throughout the process.
Conduct daily shift briefings; discuss operational focuses, safety, specials, culinary education, and guest complaints.
Complete scheduled performance reviews/evaluations.
Manage kitchen daily operations: preparation for items, sanitation, stock inventory, log‑on report, and food cost report.
Assist with culinary staff training for appropriate dish execution, timing, and presentation.
Oversee inventory, quality control and waste minimization during shifts.
Assist inventory management, ordering, and receiving; track invoices, check quality, and inspect arrivals.
Know all menu items, specials, and promotions; lead culinary trends and collaborate with F&B Leadership for new dish introductions.
Control food cost of all menu items; ensure pricing meets cost of goods and services.
Operate across multiple culinary stations as needed.
Train staff on proper sanitation procedures, labeling, rotation, storage, and hygiene.
Ensure cleanliness of all cells, utensils, equipment; overall sanitation and health-inspection compliance.
Maintain kitchen equipment and tool upkeep.
Verify station storage & sanitation at shift ends.
Adhere to allergy‑and‑safety knowledge in cooking processes.
Lead by example through clean, organized station operation.
Maintain daily communication with outlet managers on guest feedback.
Coordinate food prep timing and train staff for proper timing.
Guide workflow for smooth operations.
Delegate assignments and create task lists for slower moments.
Foster teamwork, collaboration and positive attitude.
Use safety practices for workplace protocols (evacuation, violence, accidents, OSHA compliance, bloodborne pathogens).
Attend required meetings and training.
Comply with all hospital policies (time, attire, anti‑harassment, workplace substances).
Essential Functions of the Job
Stand for up to 10 hours.
Sit in a desk environment up to 8 hours.
Stair climbing as needed.
Respond to guests promptly.
Lift up to 50 lbs.
Perform repetitive dexterity like cutting, mixing, washing.
Bend, stretch, reach frequently.
Bend waist regularly, wash dishes over sink for extended periods.
Lift above head (storage, glassware racks).
Survey areas clearly, inspect finished dishes.
Communicate effectively.
Read/write/speak basic English.
Complete satisfactory background check.
Perform assigned tasks safely and efficiently.
Work flexible hours (weekday, weekend).
Technology and Equipment Used
Microsoft Office: Outlook, Word, Excel
Point‑of‑Sale Software, Ticket Printer
Reservations Software
Phone
Scheduling & labor management software
Computer and Printer
Time Clock
Cleaning chemicals, mops, brooms, vacuum, sanitizers, rags
Refrigeration Units & Freezers
Automatic Dishwasher
Kitchen equipment (oven, stove, fryer, steamer, grill, etc.)
Commercial stand mixer, meat slicer, sous‑vide machine, mandoline, food processor, blender
Step stool
(Optional) Golf Cart
Working Environment
Mainly a hotel‑resort and restaurant setting; back‑of‑house kitchen areas.
Group and solo work.
Exposure to hazardous chemicals only when supervised.
Key Skills & Experience Required
4+ years professional kitchen leadership in a full‑service kitchen.
Experience in banquet / event work.
Some classroom culinary training (not required).
Advanced knife skills and deep culinary knowledge.
Successful background check completion.
Flexible to work weekdays & weekends.
Excellent communication, organization, and problem‑solving.
Enthusiastic, passionate culinary professional.
Prioritize, delegate, respond promptly; work under pressure, multi‑task while maintaining hospitality.
Equal Opportunity Employer
We are required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr
Job Details Department: Culinary Direct Report: Executive Chef Purpose: Support Executive Chef in executing culinary operations for a full-service restaurant, ensuring labor management, quality control and culinary consistency.
Responsibilities
Blinds and veteran dishwashers had responsibilities such as hiring, training, performance reviews, wages, coaching, discipline, termination, and weekly scheduling.
Create cost-efficient culinary schedules based on forecast and budget.
Onboard kitchen staff, initiating hiring systems, developing training programs, and enforcing uniform appearance, time and attendance, and culinary standards.
Ensure progressive discipline following company guidelines and involve People + Culture staff throughout the process.
Conduct daily shift briefings; discuss operational focuses, safety, specials, culinary education, and guest complaints.
Complete scheduled performance reviews/evaluations.
Manage kitchen daily operations: preparation for items, sanitation, stock inventory, log‑on report, and food cost report.
Assist with culinary staff training for appropriate dish execution, timing, and presentation.
Oversee inventory, quality control and waste minimization during shifts.
Assist inventory management, ordering, and receiving; track invoices, check quality, and inspect arrivals.
Know all menu items, specials, and promotions; lead culinary trends and collaborate with F&B Leadership for new dish introductions.
Control food cost of all menu items; ensure pricing meets cost of goods and services.
Operate across multiple culinary stations as needed.
Train staff on proper sanitation procedures, labeling, rotation, storage, and hygiene.
Ensure cleanliness of all cells, utensils, equipment; overall sanitation and health-inspection compliance.
Maintain kitchen equipment and tool upkeep.
Verify station storage & sanitation at shift ends.
Adhere to allergy‑and‑safety knowledge in cooking processes.
Lead by example through clean, organized station operation.
Maintain daily communication with outlet managers on guest feedback.
Coordinate food prep timing and train staff for proper timing.
Guide workflow for smooth operations.
Delegate assignments and create task lists for slower moments.
Foster teamwork, collaboration and positive attitude.
Use safety practices for workplace protocols (evacuation, violence, accidents, OSHA compliance, bloodborne pathogens).
Attend required meetings and training.
Comply with all hospital policies (time, attire, anti‑harassment, workplace substances).
Essential Functions of the Job
Stand for up to 10 hours.
Sit in a desk environment up to 8 hours.
Stair climbing as needed.
Respond to guests promptly.
Lift up to 50 lbs.
Perform repetitive dexterity like cutting, mixing, washing.
Bend, stretch, reach frequently.
Bend waist regularly, wash dishes over sink for extended periods.
Lift above head (storage, glassware racks).
Survey areas clearly, inspect finished dishes.
Communicate effectively.
Read/write/speak basic English.
Complete satisfactory background check.
Perform assigned tasks safely and efficiently.
Work flexible hours (weekday, weekend).
Technology and Equipment Used
Microsoft Office: Outlook, Word, Excel
Point‑of‑Sale Software, Ticket Printer
Reservations Software
Phone
Scheduling & labor management software
Computer and Printer
Time Clock
Cleaning chemicals, mops, brooms, vacuum, sanitizers, rags
Refrigeration Units & Freezers
Automatic Dishwasher
Kitchen equipment (oven, stove, fryer, steamer, grill, etc.)
Commercial stand mixer, meat slicer, sous‑vide machine, mandoline, food processor, blender
Step stool
(Optional) Golf Cart
Working Environment
Mainly a hotel‑resort and restaurant setting; back‑of‑house kitchen areas.
Group and solo work.
Exposure to hazardous chemicals only when supervised.
Key Skills & Experience Required
4+ years professional kitchen leadership in a full‑service kitchen.
Experience in banquet / event work.
Some classroom culinary training (not required).
Advanced knife skills and deep culinary knowledge.
Successful background check completion.
Flexible to work weekdays & weekends.
Excellent communication, organization, and problem‑solving.
Enthusiastic, passionate culinary professional.
Prioritize, delegate, respond promptly; work under pressure, multi‑task while maintaining hospitality.
Equal Opportunity Employer
We are required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr