Seasonal Sous Chef

Red Jacket Resorts; Yarmouth (MA); On-site; USD 55,000 - 64,000; Full time

Job summary

Red Jacket Beach Resort in South Yarmouth, MA is seeking a Sous Chef with a strong background in hotel restaurants, banquets and weddings to oversee the outlets and meet food quality standards and financial goals. You will prepare meals to guest specifications, manage inventory, enforce sanitation, and lead kitchen staff through opening, closing and other duties under the Executive Chef.

Candidates should be proficient with Word, Excel, and Outlook, and possess excellent communication and

Qualifications

• Strong background in hotel restaurants, banquets and weddings.
• Exceptional communication skills and ability to develop relationships with guests and colleagues.
• Proactive, self-confident and able to prioritize decisions.
• Proficient with Word, Excel and Outlook for daily operations.

Responsibilities

• Oversee the performance and strategy of the hotel outlets to meet quality standards and financial goals.
• Prepare meals to meet guest specifications in a timely manner.
• Measure ingredients and food portions accurately.
• Ensure sanitation, standards, and procedures are followed by kitchen staff.
• Manage inventory and maintain high-quality supplies.
• Lead opening, closing and side duties under the Executive Chef.

Skills

Banquets

Weddings

Outlets management

Computer literacy

Communication skills

Team relationships

Tools

Microsoft Word

Microsoft Excel

Microsoft Outlook

Job description

Red Jacket Beach Resort
1 S Shore Dr
South Yarmouth, MA 02664, USA

Description

Duties and 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/Knowledge Required:

• 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.

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Equal Opportunity Employer
This employer is 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.